Giada Black And White Cookie

If you’re in the mood for a sweet treat that offers a perfect balance of flavors, then you’re in for a delicious surprise with our Giada Black and White Cookie recipe. This iconic New York City classic is known for its soft, cake-like texture and half-and-half frosting that features both chocolate and vanilla. Easy to make at home, these cookies are sure to become a favorite for both kids and adults alike.

**Ingredients:**
– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon lemon extract
– 1/3 cup milk

*For the Frosting:*
– 2 cups confectioners’ sugar
– 2 tablespoons light corn syrup
– 1/2 teaspoon vanilla extract
– 2 ounces bittersweet chocolate, chopped

**Instructions:**
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy using a hand mixer or stand mixer.
4. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla and lemon extracts.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Be careful not to overmix.
6. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

*For the Frosting:*
1. In a medium bowl, whisk together the confectioners’ sugar, corn syrup, and vanilla extract until smooth. If the frosting is too thick, you can add a little extra milk to reach your desired consistency.
2. Divide the frosting in half. In a heatproof bowl set over a pot of simmering water (double boiler method), melt the bittersweet chocolate until smooth.
3. Using an offset spatula or the back of a spoon, spread the vanilla frosting over half of each cookie. Allow the vanilla frosting to set slightly before moving on to the next step.
4. Then, spread the melted chocolate over the other half of each cookie. If the chocolate begins to harden, you can gently warm it up again.
5. Let the cookies sit at room temperature until the frosting is set.

Enjoy your homemade Giada Black and White Cookies with a glass of milk or a cup of coffee for a delightful snack or dessert. Store any leftovers in an airtight container at room temperature for up to three days. This recipe is perfect for special occasions, bake sales, or simply when you’re craving a nostalgic treat with a modern twist. Happy baking!