HALF AND HALF COOKIES
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A simple and easy take on the iconic New York style half and half cookies with a little twist that makes them even more irresistible!
It is not surprising that I am back with another delectable cookie recipe during this holiday season. As I told you all earlier, baking is a lot of fun during this time of the year. I literally leave no opportunity to bake something sweet every now and then. The redolent smell of freshly baked cookies is what holiday season means to me. Today, I will share with you the recipe for the iconic New York style half and half cookie. Also known as Half-Moon Cookies, or plain Black and Whites, these cookies have a tender cake-like texture. Kids simply adore them, and truth be told, the parents love them too.
HISTORY OF HALF AND HALF COOKIES
As unassuming as they may seem, the half and half cookies have an interesting history. Half and half cookies are also known as half-moon cookies or black and white cookies.
The origin of half and half cookies is unclear, but it is believed that they first appeared in Utica, New York at Hemstrought's Bakery in the early 20th century. Today they are common only in Upstate New York and New England. Larger in size they are often referred to as New York City’s snack.
Interestingly, Germany too has its version of a black and white cookie called Amerikaner. It was introduced to Germany by the American soldiers after World War II around the late 1940s to 1950s.
In the United States, Black and White Cookies are often used as metaphors. In 1998, in a Seinfeld episode The Dinner Party, Jerry eats a black-and-white cookie and talks about racial harmony. On October 19, 2008, President Barack Obama dubbed them Unity Cookies at a deli in Ft. Lauderdale, Florida.
So, before you dismiss them as some run-of-the-mill cookie, try them at least once to understand what makes these cookies are so special.
ABOUT THE RECIPE
The half and half cookies are not only delicious they are also a sight to behold. Since these cookies are cake-like, the cookie dough is quite thick and resembles a cake batter rather than a crumbly cookie dough. The best part is the dough requires no chilling or waiting around, so you can bake the cookies right away.
Traditionally, these cookies are larger and use vanilla and chocolate frosting to create the half and half effect. My half and half cookies are smaller, and I have used molten chocolate to coat half of the cookie and left the other half as it is. I love nuts, so I have added some finely chopped roasted pistachio. The green pistachios add a beautiful splash of color and make the cookies more attractive. If you are not a pistachio person, skip it. You may also go for the traditional vanilla and chocolate frosting.
The cookies may look complicated to make, but trust me this recipe is the easiest. Use your favorite icings and decorate just as you like. These are great for the holiday season because they are a visual treat and taste incredibly delicious.
INGREDIENTS
The ingredients for making these cookies are almost the same as that of a basic vanilla cake: all-purpose flour, butter, egg, sugar, etc. There is one secret ingredient though that leads to the most incredibly tender texture. The magic ingredient is sour cream. Trust me it makes all the difference, so do not skip it.
For making the cookie, we will need the following:
- All-purpose flour - Abstain from using cake flour because it will make the cookie very chewy. Go for plain all-purpose flour.
- Unsalted butter - The butter should be softened and at room temperature.
- Granulated sugar
- Baking powder and baking soda - In case you are wondering, yes, we need both!
- Sour cream - The magic ingredient which will completely transform your cookie. Use the full-fat sour cream for the best results.
- Egg at room temperature.
- Salt
For the chocolate icing, we will need the following:
- Semisweet chocolate chips
- Vanilla extract
- Heavy cream
- Instant coffee (optional)
Other than these we will also need finely chopped roasted pistachios for decorating the cookies. This step is completely optional.
HOW TO MAKE IT?
Whisk the dry ingredients all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a large bowl, beat the butter and sugar together until smooth and creamy, for about 2 minutes.
Add the egg and vanilla extract, and continue to beat until combined, for about 1 minute.
Add the dry ingredients and sour cream. Beat everything until combined. The batter will be thick.
Take small scoops of the dough and arrange them on a baking sheet. Leave space between each cookie. Bake for 16-18 minutes or until the edges are browned, in a preheated oven at 350F.
Allow cookies to cool on the baking sheet for the next 5 minutes, then transfer to a wire rack to cool completely before dipping in the chocolate icing.
For the chocolate icing, combine semisweet chocolate chips, vanilla extract, heavy cream, and instant coffee powder (optional) in a bowl. Heat until the cream is steaming; stir until the chips are melted and the mixture is smooth.
Dip one-half of the cookie into the chocolate mixture. Sprinkle with some chopped pistachios. Repeat with all cookies and set on the rack. Allow them to rest for about 30 minutes, till the icing is set.
VARIATIONS
If you would like to do half white and half chocolate, use either white chocolate for the white part or whisk together sugar, corn syrup, vanilla extract, and hot water for a simpler icing.
Red and white cookies are a great holiday variation of this recipe. For the red color, you may either use red food color or cranberry or pomegranate juice for a natural option.
FREQUENTLY ASKED QUESTIONS
What can I use as a replacement for sour cream?
I strongly recommend using full-fat sour cream for this cookie. The net best replacement would be full-fat plain Greek yogurt, but the sour cream results in the most tender texture.
What can I do if my batter is not thick enough?
The cookies spread too much if the batter is not thick enough. To fix this, you may add up to 3 Tablespoons of flour before scooping and baking.
SERVING SUGGESTIONS
Stack these thumbprint cookies on a platter to serve them during your holiday feast. You can also enjoy them with a glass of warm milk or some hot chocolate.
STORAGE SUGGESTIONS
For best storage, wrap the cookies in plastic wrap, and store at room temperature.
Frosted or unfrosted cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving or frosting.
HALF AND HALF COOKIES
Ingredients
- 1.5 cups all-purpose flour
- 1 egg at room temperature
- 8 tbsp unsalted butter
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup granulated sugar
- 1/4 cup full-fat sour cream
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp instant coffee powder (optional)
- 3 tbsp chopped pistachios (optional)
Instructions
- Whisk the dry ingredients all-purpose flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In a large bowl, beat the butter and sugar together until smooth and creamy, for about 2 minutes.
- Add the egg and vanilla extract, and continue to beat until combined, for about 1 minute.
- Add the dry ingredients and sour cream. Beat everything until combined. The batter will be thick.
- Take small scoops of the dough and arrange them on a baking sheet. Leave space between each cookie. Bake for 16-18 minutes or until the edges are browned, in a preheated oven at 350F.
- Allow cookies to cool on the baking sheet for the next 5 minutes, then transfer to a wire rack to cool completely before dipping in the chocolate icing.
- For the chocolate icing, combine semisweet chocolate chips, vanilla extract, heavy cream, and instant coffee powder (optional) in a bowl. Heat until the cream is steaming; stir until the chips are melted and the mixture is smooth.
- Dip one-half of the cookie into the chocolate mixture. Sprinkle with some chopped pistachios. Repeat with all cookies and set on the rack. Allow them to rest for about 30 minutes, till the icing is set.
Notes:
- Make sure that all ingredients are at room temperature.
- Add some extra flour if the batter is not thick enough.
Calories
172.90Fat (grams)
9.75Sat. Fat (grams)
5.55Carbs (grams)
20.87Fiber (grams)
0.90Net carbs
19.97Sugar (grams)
12.58Protein (grams)
2.12Sodium (milligrams)
69.44Cholesterol (grams)
26.57
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