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The Hirshon NYC Black & White Cookies

The Hirshon NYC Black & White Cookies

  • Total Time: 0 hours


Units Scale
  • Cookie Dough:
  • 180 g all-purpose flour
  • 1 (3 1/4-ounce) package vanilla instant pudding mix (such as Jell-O®)
  • 3/4 tsp. finely-grated lemon zest
  • 1/4 tsp. almond extract
  • 3/4 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 Madagascar vanilla bean pod, split lengthwise
  • 3/4 cup (6 ounces) unsalted butter, softened – TFD prefers Kerry brand Irish butter
  • 3/4 cup plus 2 tbsp. granulated sugar
  • 2 duck eggs (TFD change, use large chicken eggs if unavailable)
  • ***
  • Black Frosting:
  • 3 ounces dark chocolate, chopped – TFD likes Dove® brand for this recipe
  • 3 1/2 Tbsp. heavy cream
  • 1/2 Tbsp. black cocoa (TFD optional change, omit for original)
  • 1 Tbsp. Sorghum syrup (TFD optional change – use light corn syrup for original)
  • 3/4 tsp. dark rum (optional TFD addition, if not using, replace with light corn syrup)
  • Pinch of kosher salt
  • ***
  • White Frosting:
  • 4 Tbsp. unsalted butter
  • 2 cups (230 grams) confectioners’ sugar
  • 2 1/2 Tbsp. whole milk plus more as needed
  • 3/4 tsp. Frangelico (optional TFD addition, omit if you prefer)
  • 1/4 tsp. vanilla extract
  • pinch of salt


  1. Sift together flour, pudding mix, baking powder, almond extract, lemon zest and ½ tsp. salt in a medium bowl.
  2. Scrape vanilla bean seeds from pod into bowl of a heavy-duty stand mixer fitted with the paddle attachment. Add butter and sugar, and beat on medium speed until pale and creamy, about 4 minutes.
  3. Add eggs, 1 at a time, beating until well combined after each addition. Reduce speed to low, and add flour mixture. Beat until combined, about 1 minute. Cover and chill 30 minutes.
  4. Using plastic wrap, shape dough into a 2 ½- x 10-inch log; wrap in plastic wrap, and freeze until firm, about 2 hours.
  5. Preheat oven to 325°F. Remove and discard plastic wrap, and cut log into ½ inch-thick slices; place on a parchment paper–lined baking sheet, leaving 2 inches between cookies. Bake in preheated oven until just set on top and light golden brown on bottom, about 15 minutes, rotating baking sheet after 7 minutes. Cool completely on baking sheet, about 10 minutes.
  6. Place chocolate in a heatproof bowl. Bring cream, rum, sorghum syrup and corn syrup to a simmer in a small saucepan over medium, stirring constantly, until combined. Pour cream mixture over chocolate in bowl; season with a pinch of salt, and stir until smooth.
  7. To make the white frosting, mix together the softened butter, Frangelico and sugar, then add 1 Tbsp. of the milk. Beat until blended and keep adding milk until the icing is smooth and thin enough to spread. Beat in vanilla and salt.
  8. Using an offset spatula, frost half of top of each cookie with black frosting and the other half with white frosting.
  9. Arrange cookies in a single layer on a large high-rimmed baking sheet; wrap tightly with plastic wrap – do not let the plastic wrap touch the icing. Let cookies stand 5 hours – freeze any you don’t eat immediately and let come to room temperature before enjoying.
  • Prep Time: 0 hours
  • Cook Time: 0 hours