Description
Levain Bakery-Style Black and White Cookies bring classic New York charm straight to your kitchen. Bake these giant, pillowy treats packed with chocolate chunks that deliver bakery-quality deliciousness right at home.
Ingredients
Scale
Main Ingredients:
- 3 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- ¾ cup sour cream
Supporting Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Icing Ingredients:
- 4 cups powdered sugar
- 4–6 tablespoons milk
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
Instructions
- Prepare oven to 350°F (175°C) and arrange two parchment-lined baking sheets. Position rack in center of oven.
- Cream 1 cup softened butter with 1 ½ cups granulated sugar for 2-3 minutes until light and fluffy in large mixing bowl.
- Incorporate 3 large eggs individually, mixing thoroughly after each addition. Blend in 1 teaspoon vanilla and ½ teaspoon lemon extract.
- Mix ¾ cup sour cream into butter mixture until completely smooth.
- Whisk 3 ½ cups flour with 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in separate bowl.
- Gradually fold dry ingredients into wet mixture, stirring gently until just combined. Avoid overmixing the batter.
- Scoop ¼ cup portions of dough onto prepared sheets, spacing each mound 2 inches apart. Gently flatten tops with palm.
- Bake 15-17 minutes until edges turn light golden and centers appear set. Cookies should look slightly puffy.
- Allow cookies to rest on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.
- Prepare vanilla icing by whisking 4 cups powdered sugar with 4-6 tablespoons milk, 1 tablespoon corn syrup, and 1 teaspoon vanilla.
- Create chocolate icing by splitting vanilla mixture and adding ¼ cup cocoa powder to half the batch. Adjust consistency with extra milk if needed.
- Once cookies are completely cool, turn them over and frost each half separately with vanilla and chocolate icings.
- Let iced cookies rest at room temperature for 1 hour until icing sets firmly.
Notes
- Chill the dough for at least 1 hour to prevent spreading and ensure thick, bakery-style cookies with defined edges.
- Use room temperature butter and eggs for smoother mixing and better cookie texture.
- Weigh ingredients precisely for consistent results, especially when aiming to replicate the famous Levain Bakery style.
- Split the dough into equal portions and gently shape without overworking to maintain a rustic, chunky appearance.
- Prep Time: 15 minutes
- Cook Time: 15-17 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 417 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 70 mg