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108 Comments
Ribenabk
March 3, 2017
Why aren't more people mentikning the traditional lemon juice in the white icing (fondant) and sometimes even lemon zest in the cookie!! It's simply not a real B&W without one or both of these things...! Still on my search, trying Glaser's finally today.
lee G.
May 19, 2016
one bakery not mentioned which I believe now has the best bakery for Black and white cookies is Empire Cakes on 8th avenue between 15th and 16th street. The enclose the entire cookie in the black and white covering. Until I had this version I was completely pick a bagel all the way but Empire now is the king in my mind
lynn
May 19, 2016
I have long been obsessed with the black and white cookie. Dated a baker many years ago. He prepared an entire tray of them for me for my birthday, Heaven! He explained that lemon was crucial and it is one important distinguishing characteristic. His black and white cookies were the best but aside from those, I'll take Moishe's. I am now interested in sampling the ones mentioned here. Nussbaum and Wu sound like they are worth the trek.
Erin B.
May 18, 2016
IMO Flakowitz in Jericho NY had the best black and white I ever tasted. Never had one as good. They are closed in that location now but I think have a store in Florida.
Jessi L.
May 18, 2016
My favorite has always been Junior's, I know they're known for their cheesecake, but their B&W cookies are amazing!
Travelmiri
May 18, 2016
Judy Sennesh, you are absolutely right about Zaro's. It's the gold standard. Here are the comments I sent to my sister with a close terrain analysis of the characteristics of a true, vs. faux, B&W cookie: It's not easy to get right. The cookie part has to be more cake than cookie, but firmer, with more substance and structure than cake. The perimeter edges should have some resistance to them. A lot of so-called B&W cookies get the cookie part too soft, like a cake mix vanilla cake, or too cookie-like. Then, the big issue -- the icing! A lot of pretenders make the icing like real cake frosting -- much too soft and mushy. You should be able to pick up the cookie and not have the icing come off on your fingers. However, the opposite is just as big a sin -- where the icing is too hard/solid, and cracks when you bite into it. The proper icing consistency should be completely firm, and not come off on your hand, but when you bite into it there should be no resistance. Finally, the vanilla icing should go on the cookie FIRST, and then the chocolate icing. This way, where you get a bit of overlay, the chocolate overlays the vanilla, not the other way around. This is vital because 1) the chocolate icing is a bit softer than the vanilla, so it lays better as the top layer, 2) to avoid the vanilla "stifling" or suffocating the chocolate layer, and finally, 3) because I like it better that way. Because one genuine B&W cookie is worth a thousand ersatz ones, take a look at the following photos (link to follow): In the top row, the icing on the cookies from Iron Tomato and Turning Stone are much too soft, and the icing in the one from Garelick and Herbs is much too hard. In the third row, the one from Hummel Hummel looks to be about right. The things I am thinking about the ones with a chocolate cookie (BLEAH!), swirled dough, and other crimes against Black and White cookiehood are better left unsaid. Here's the link: http://www.foodspotting.com/.../The-World--United-Arab...
Peter
May 17, 2016
NYC Black and White cookies - mostly meh if they come from fancy pants places. You want a great cookie though go to Baltimore and get some Bergers. Not a black and white but some kind of offshoot...
http://www.bergercookies.com/products/cookies.html
http://www.bergercookies.com/products/cookies.html
Bryan H.
May 17, 2016
How do write this review without a mention of Nussbaum and Wu? That's like reviewing the best knishes in NYC without mentioning Yona Shimmel.
Linda J.
May 17, 2016
Moishe's is great; but Bagel Boss on First Avenue between 16th & 17th St. also hits the spot!
VVV03
May 17, 2016
Bergen Bagels in Brooklyn. I never understood the hype about black and white cookies until I had one of theirs.
Dani
May 17, 2016
It's a FONDANT. But not just any fondant. It must be a thickly-packed fondant. And no real NY-er eats the cake part...at least not with any seriousness. It is merely the cud one chews as one ponders the mental film reel produced by the fondant.
Peter
May 17, 2016
You like thickly packed, these cookies blow away any black and white to be found in NYC - http://www.bergercookies.com/products/cookies.html
Jillkn
May 17, 2016
The very best black and whites are made at Cranberry's in Brooklyn Heights. The secret? The cake is chocolate, not white cake. AMAZING!
Roger S.
May 17, 2016
A B&W cookie should always be consistent. It should never be stored in plastic wrap or sealed in a plastic bag. The crumb of the cookie should closely resemble sponge cake. If the dough was handled correctly and contains the best ratio of fat to sugar to flour, the size of the "air pockets" will vary minimally. And while that may seem picky, it speaks more about the tenderness of the crumb than the aesthetic. As for the icing on the cake, well, I like fondant with flavor. The vanilla should have vanilla flavor with lemony undertones. The chocolate should be bittersweet glaze! Ive tasted many a B&W. One of my favorites comes from Zaro's Bakery. When I used to commute out of Penn Station, Id stock up on a couple with the intention of giving them to my kids when I got home. Unfortunately, they rarely lasted as far as Newark Penn Station.
David M.
May 17, 2016
Richer’s Bakery in Douglaston Queens has the BEST EVAH... Black & White Cookies in the city. Hands down.
Israel O.
May 17, 2016
I've been eating b&w cookies for 40 years. The absolute BEST cookie is whichever one is eating right now.
RSC8
May 17, 2016
So, a black & white cookie needs to have an icing that is set (smooth, powdered sugar based icing, not frosting) so it has a bit of bite, and the top needs to be a bit firmer--so if you peeled off the icing (which clearly you would not do) it would be lightly browned. BUT, the cookie should be dense and cakey. Where to find such a creation? Go deep into the heart of Brooklyn. Not hipster fancy Brooklyn. This is an old school, real deal thing. The bakeries that I knew that made these have since closed, but I promise you this is where to find the best. Good luck on this important mission!
ChefJune
May 16, 2016
I was put off by the wikipedia definition. Sponge cake and shortbread are not similar in texture at all! For me, Black & Whites are more cakey. I haven't bought one in years, but I used to love the ones at Zaro's
portie
May 16, 2016
At its best the cake part needs the hint of lemon. The white part of the icing should have little flavor, other than sugar but... the chocolate icing must taste like chocolate.Hence... the preference of what side you eat first. Chocolate people save that side for last and do the other side first.
rhubarbpie
May 16, 2016
The black-and-whites at Mother's, a just-shuttered kosher bakery in Riverdale, were perfect. We traveled up there from Manhattan just to try them after a similar article a few years ago rated them the best. They had that lemony taste that makes the whole thing come together. Mother's closed just a few months ago (rent increase, apparently and not surprisingly), but I'm still hoping it will reappear someplace (other than in my taste memories).
Jessica
May 17, 2016
Mother's did indeed have the ultimate Black & White cookie. I cried when they closed. Perfect moist cookie texture, with that lemony hint, and a delectable creamy fondant, richly flavored and generously spread. I will miss them.
Fran B.
May 16, 2016
MOISHE'S kosher bakery on second avenue and 7th street. i cannot believe it didn't make the cut!
Laura G.
May 16, 2016
Nussbaum & Wu on Broadway and W. 113th -- no question. Was rated (by the NY Times, I think) the best in the city some years back, and still deserves the accolade.
Sheri S.
May 16, 2016
Presser bakery on Ave M in Brooklyn. And the LOVE the red velvet black and white from William Greenberg.
Melanie L.
May 16, 2016
Leske's. Leske's. Leske's.
Without Leske's on this list...
the list is nothing but nonsense.
Without Leske's on this list...
the list is nothing but nonsense.
Patti V.
May 16, 2016
The best black and white cookie comes from Vitiello's Bakery in Nutley, NJ. I have tasted many and my response when taking the first bite was "Oh my, yummy goodness!!"
Mark K.
May 16, 2016
Leake's is indeed the one to beat. They are the only ones to use a soft icing rather than the usual shell icing.
Nanci A.
May 16, 2016
My benchmark black and white cookie came from Royale Bakery on West 72nd Street. Sadly, it's long gone. One that comes close is from Meredith's Bread in Kingston, NY. I believe they still have a booth on Saturdays at the Lincoln Square greenmarket. Maybe what stands out for me is a hint of lemon in the cookie itself. If you've grown up loving these cookies, your preference has to be subjective. And I've never liked the white half, whatever the icing was made of.
Eric W.
May 16, 2016
there is no "best", only "favorite"...that being said, Morris Park Bakery in the Bronx
nicole K.
May 16, 2016
william greenbergs red velvet black and white, when it's fresh, is amazing, but i don't care for the regular black and whites as much. surprisingly lenny's makes a pretty good black and white, better than pick a bagel, glasers and amy's any day
Kyle H.
May 16, 2016
William Greenberg is great on another level, I would consider it far superior than ones from Bagelsmith for example. beautifully moist cake like cookie with flavorful not overly-sweet frosting, Thats my vote!
MV
May 16, 2016
You have to come to Brooklyn for a really good b&w cookie. There are many good italian bakeries here that have them. They must have a lemony flavor and the icing should be hard, but not too hard that it tastes rubbery.
Anthony
May 16, 2016
I have to disagree with you on your Glaser's review. The bakery is a shrine to former residents of Yorkville. We pay homage to Glaser's on our group Facebook page. And we stop there whenever we are in the old neighborhood. I recommend giving it another try. After all, you get to have another black and white cookie...what's wrong with that?
Edward K.
May 16, 2016
Lord's Bakery in Brooklyn -- junction of Flatbush and Nostrand Aves. Seriously.
Michelle
January 21, 2016
Call me crazy and I certainly haven't tried even half the places listed here but Essa Bagel makes a mean B&W cookie!! Even better than Russ & Daughters! Sorry R &D But your babka is the BOMB!!! And the correct B&W, in my humble opinion, has a cakey center, chocolate and vanilla fondant...half and half, no overlapping, no cheatsies! Slightly lemony But the clincher is the edges must be kind of chewy!! MUST!! Yummy!!!
Julia C.
November 20, 2015
I long for a series of articles called 'where to find really, really good......". As this lengthy article concludes it's hard to find the best since they are all different......
cindymae
November 20, 2015
My family loves Joeys black and whites. Factory in NJ. They were my daughter's wedding favors 2011
Scribbles
May 17, 2015
Love this discussion! My first experience with B&W's was when we lived in Germany - the cookies are very popular in Bavaria. It was my great surprise and joy to discover them in NYC when I started traveling there for business in the 90s. Since the ones I feel in love with in Germany were more dense and with the fondant icing those are the type I still seek out. Carneige Deli has some pretty good ones. I've had some not so great imitations in other cities.
Jim P.
May 17, 2015
I've had lot's of bakery "delights" in my day as I could easily do serious damage to myself eating baked goods. With that being said, I think that anyone on Long Island should try Wall's Bake Shop in Hewlett (1336 Broadway) for their B&Ws. I always have a little battle going on in my head while eating one, trying to decide if the White side is best or the Black side. I always try to save the "best" 'til last and I usually can't decide which side is best so I end up with my last bite being half White and half Black.
aa1893
May 16, 2015
Having grown up in Utica, New York, it always surprised me that there existed cookies called "black and whites". In my mind, the true cookie was Hemstroughts' "half-moon" and B&Ws an odd and inaccurate imitation. I ate countless dozens of the devil's food cake cookie during my formative (and later) years - fudgy frosting on one half, white icing on the other (these were the days of hydrogenated toppings hence white, not vanilla). Usually the icing would have a thin crust on top, unless very fresh. White side eaten first, in order to save the best for last. Dense and light at the same time, moist crumb, major sugar rush. They were a family staple. It surprised me to learn in this article that these were the basis for the NY B&W, and now I'm very curious about their migration to and evolution in the city. Though I've certainly come to appreciate the lovely lemony B&W, the half-moon of my childhood is irreplaceable. Hemstroughts no longer operates in Utica, though there is a bakery that purports to use their old recipe (not as good as the original). My parents STILL offer to bring these half-moons when they visit. I accept - on behalf of my children, of course.
Shaula
May 16, 2015
Your comment made me smile. You're absolutely correct on how divine Hemstroughts half moon cookies were! I live in the Mohawk Valley and grew up loving half moon cookies as did my oldest son. I would order their mini moons when it was his turn to bring in his classrooms snack. Many moons ago the Pennysaver printed the original recipe. I'm so glad that I kept the recipe all these years! The bakery that is making them now and selling them in the grocery stores isn't using the same recipe. I've made the recipe and although time consuming they're absolutely worth the time!
Shaula
May 18, 2015
Absolutely! Let me know the best way to send it to you. I can scan the recipe and send it via email.
NYNCtg
May 21, 2015
Yea for Utica and halfmoons, I grew up there as well and my first job was in Hemstroughts on Onieda Street. When the shop was slow I would be sent to the back to frost the halfmoons. I have been wanting to make them for a while to see if I still have the frosting skills. Shaula, would you please share your recipe with me to? I have one but I would like to compare.
Linda G.
November 20, 2015
A little late to the party but I just read your comment and have been craving these cookies for years. Many, many years...I am in my seventies and used to look forward to going to the deli in Jax, Fl to "crunch" on a black and white cookie when I was a little girl. Such a wonderful memory. Would you please share your recipe and I will of course, share one with you.
Thanks,
Linda Gard
Thanks,
Linda Gard
AK
May 16, 2015
I used to transfer from the 7 train to the N at Roosevelt Avenue on my way home from school in the seventies, and there was a little shop right in the station that had B&W cookies that I would get every time I went that way. 30+ years later I remember the spongy-but-slightly-stale-around-the-edges cookie, and the flavors of the chocolate and vanilla fondant. Those were the BEST. Under a dollar, of course.
Babette's S.
May 16, 2015
Wish Food52 would do an article on Boston's Gilchrist Almond Macaroons. I lived in Boston for 9 years and will never forget those wonderful cookies. I sort of recall they may have had both plain and chocolate flavored, but the base was delicious almond paste. They were also quite substantial in size, but they may have also made smaller ones. I also remember these Amazing Blueberry Muffins from Boston's Jordan Marsh department store. Two of many fond memories of living in Beantown between 1975 and 1985.
Gavin
May 16, 2015
My sister and I are born-and-raised Manhattanites. We grew up with black-and-white cookies as much as bagels, Greek diners, and Korean produce shops. But we always called them (and still do) "Day and Night cookies". Are we alone?
Gunnie
May 16, 2015
What about Martha Stewart's checkerboard cookie? The cocoa never incorporated well flavor wise but what a gang busters visual!
leanneskitchen
May 16, 2015
Forget the black and white cookie. I'm a Jersey girl who moved south and the Baltimore Berger cookie is the bomb.
Hillary R.
May 15, 2015
Oh, I loved this! My two cents: I used to work at a bakery where we made a "frosted" B&W and then a "traditional" version. The frosted was slathered with buttercream, whereas the traditional was fondant. The chocolate fondant was decidedly chocolatey, and the vanilla only covered the one side (didn't creep under the chocolate like with some versions). The cake for both was identical... fluffy, cakey and slightly lemony...and very moist so that a bit of it always stuck to the tray when we peeled it off for a customer. As a lifelong New Yorker, and server at the shop, I realized that the "traditional" is what people expected from a B&W. And the comments always went back to Seinfeld... the special part is getting a bite that has a little bit of both flavors at once. So, maybe the question is less "what's best" and more "does this satisfy your nostalgic craving for a B&W?"
Phoebe I.
May 14, 2015
I agree with Barbara! The cake should be moist, sturdy, and lemony. The fondant should be not too hard and definitely half and half.
Michelle
May 14, 2015
Campbell's bakery, Brentwood, New York, get them before they are gone, jus t$1 .
Neuf350Z
May 14, 2015
For me, the cookie needs to be soft and thick so that the icing works to balance out the light flavor. I have the worst sweet tooth on the planet but ironically enough I'm not a huge fan of icing. BUT I do like the icing on B&W's if it's a thin layer.
Kristen
May 14, 2015
Morrone Pastry Shop on Arthur Avenue in the Bronx makes a really mean black & white cookie. Grabbing amazing Italian food for lunch or dinner on Arthur Ave. and finishing it with one of their cookies is pretty much the perfect day!
Melinda
May 13, 2015
I haven't had the perfect black and white since 1965 on Avenue X and 22nd St. in Sheephead Bay. I guess it all depends on how old you are and what part of NY you are from. It's definitely icing not fondant and yes, both sides need to be even and the icing must be hard on the top and soft underneath. We need to talk!
liz.lesnick
May 13, 2015
Another vote for William Greenberg from someone who doesn't like most other Black and White cookies.
Stephanie N.
May 13, 2015
Eleven Madison Park has the best Black and White cookies. Second to that, Nussbaum and Wu! x
foldedvictory.com
foldedvictory.com
Miró C.
May 12, 2015
Cakes for sure! Like a cupcake top with icing. Definitely important to have the chocolate taste like something. After that I'm not picky. Just try to grab one every time I'm in the city.
Julia S.
May 12, 2015
In Germany we call those cookies "Amerikaner", americans...makes sense now, since it's such an iconic dessert.
Linder
May 12, 2015
For+me,+a+black+&+white+cookie+is+all+about+the+cake.+I+want+soft+sponge+that+is+not+too+dry.+It+should+taste+vaguely+lemony.+The+icing+should+be+almost+fudgy+in+texture+on+the+chocolate+side+and+a+thick+but+dry+glaze+on+the+vanilla+side+(wet+icing+on+black+&+white+cookies,+bleargh).+There+was+a+little+grocery+store+at+81st+&+Broadway+(long+gone)+that+sold+my+favorites.
Tashipluto
May 12, 2015
I have to agree about Moishe's. But maybe that's because it's the first place I ever ate a black and white cookie, so it defined it for me!
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