My friend Coco loves Black and White Cookies (aka the interracial cookie). Recently (okay, it was like months ago, but that’s my how my timeline is) she came back from New York raving about them and how she can’t get them here. So I told her I would make her some. I’m going to give them to her tomorrow so hopefully she doesn’t read the blog tonight 
I used this Black and White Cookie Recipe from AllRecipes. I’ve read that the recipe from The All-American Cookie Book by Nancy Baggett is also good. However, I don’t actually know what these taste like so I will get feedback from Coco and see how the AllRecipes version compares to the real thing before trying a second time.
I had never had them before, but I thought these tasted pretty good
Here are some photos from the making:
Half all-purpose flour and half cake flour
Butter and sugar
The batter looks so yummy!
The recipe calls for tablespoon scoops. These were big tablespoons to make only 24 cookies. But bigger is better in this case.
The finished cookies really are very cake-y.
I love an excuse to use my double boiler