How to Make Black & White Cookies with Chocolate (No Glucose Syrup Needed!)
If you love a cookie that’s part vanilla, part chocolate this one’s for you! These Black & White Cookies are a modern twist on the iconic New York classic.
Traditionally topped with a soft fondant-style icing made with glucose syrup, we decided to switch it up and go for real melted chocolate instead. Why? Because it just tastes delicious and it is easier to make.
And the best part? They’re made with our Vanilla Shortbread Cookies Baking Mix, so they’re super simple to whip up at home with minimal fuss and maximum flavour.
What Are Black & White Cookies?
Black & White Cookies are famous for their half-and-half icing one side white, one side chocolate typically with a soft, cakey base made famous on shows like Hart of Dixie & Seinfield. But instead of using a traditional glucose-based white icing, we’ve used melted white and milk chocolate to create our own version that is easier to make and tastes delicious.
What You’ll Need:
- 1 packet of Bake It by Giovannellis Vanilla Shortbread Cookies Baking Mix
- Wet Ingredients as per the instructions
- White chocolate (we used Nestlé White Chocolate)
- Milk or dark chocolate (we used Nestlé 40% cocoa)
- Circle or fluted cookie cutter
How to Make Black & White Cookies:
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Make your cookies
Prepare your shortbread using our baking mix and follow the instructions on the pack. Cut your dough using either a standard round cutter or a fluted-edge one for a decorative finish (you can tap here to grab a set). Bake and let them cool completely before decorating. -
Melt your chocolate
In two separate microwave-safe bowls, melt your white and milk/dark chocolate. Heat in 30-second bursts, stirring well between each one until smooth. -
Decorate with chocolate
Using a butter knife (or piping bag if you prefer), spread white chocolate over one half of each cookie. Once all your cookies are done, repeat on the other half with milk or dark chocolate. Go slowly near the centre to get a neat line – but don't stress, part of the charm of these cookies is that they don’t have to be perfect. -
Let them set
Leave them at room temperature or pop them in the fridge to speed things up. Once set, store in an airtight container.
Tip: We used Nestlé 40% cocoa chocolate, I use this in a lot of my baking as it isn't too overly sweet and it isn't too dark, but feel free to use your favourites. Milk or dark it’s totally up to you.
That’s it!
They’re so easy and look incredibly impressive. These are perfect for entertaining, gifting, or just a fun weekend bake with a chocolatey twist.
👉 Tap here to grab your Vanilla Shortbread Cookies Baking Mix and make your own batch today! And Tap here to grab your cookie Cutters
This was Week 6 of our Baking Creations As Chosen by You series where every Sunday, we vote on the next creation over on Instagram, so don’t forget to follow @bakeitbygiovannellis and join in!
