Black and white cookies | NY-style dense cake with crispy icing

From Adam Ragusea.

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For the cookies:

1 cup (200g) granulated sugar
1.5 sticks (170g) softened butter
1/2 cup (120g) sour cream
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt (if you’re using unsalted butter)
2 cups (240g) all-purpose flour

For the frosting:

6 cups (720g) powdered sugar
2 tablespoons corn syrup (more if you want the icing gooey rather than crisp)
3-4 (21-28g) tablespoons cocoa powder (I think dutched works better)
milk (just enough to dissolve everything, which isn’t much)
blue food coloring (optional to darken the chocolate color)

Combine the granulated sugar and softened butter in a mixing bowl and whip until very fluffy — this should take a few minutes, even with an electric beater. Whip in the sour cream until fluffy, followed by the eggs and the vanilla and almond extracts. Mix in the flour gradually, along with the baking soda, baking powder and salt (if you used unsalted butter). If you want firmer cookies, you could increase the flour a bit.

Cover two baking sheets with parchment paper and deposit the batter in dollops, being sure to leave lots of room for each to spread — I used a half-cup measure for each dollop and got seven large cookies. Using clean, wet hands, smudge the batter of each dollop around to get a reasonably smooth, even shape.

Bake 350ºF/180ºC convection (375ºF/190ºC conventional) until just baked through but still pale on top, about 20 minutes. You could use the toothpick trick to assess doneness, or pat them to see if they still feel squishy in the center (they shouldn’t).

Let the cookies cool and solidify before peeling them off the paper and flipping them around — the flat bottoms become the tops that you ice.

Put the powdered sugar in a mixing bowl along with the corn syrup and stir in just enough milk to get you a very thick (yet still spreadable) glaze — it will only take a glug. If you make it too loose, you can always stir in more sugar. If there are lumps, just let the mixture sit for a few minutes before stirring it again.

Ice the white halves of the cookies (watch the video for some technique suggestions) and let those firm up for about an hour before you put on the chocolate icing.

To convert the remaining icing into chocolate, stir in the cocoa powder (add enough until you like the taste), and enough additional milk to get you a thick yet spreadable texture. You might also consider adding a bit more corn syrup to make the chocolate icing gooier than the white icing. If you want the color to be darker (or even black), stir in blue food coloring a few drops at a time, keeping in mind the color will be darker when it dries.

Ice the chocolate sides of the cookies and let them dry overnight; I think they taste even better when two days old.