For the longest time, I might have been the only person in the tristate area completely oblivious to the beautiful oversize black-and-white cookies found in every bodega from Brooklyn to the Bronx. Have you had one? Me, I was never allowed because of my food sensitivities, of course. So when I went to the kitchen and started brainstorming ideas for iconic cookies, this was one of the first ones I tackled. Prepare to be bathed in the sweet comfort of vanilla-chocolate overload.
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
Step 2
In a medium bowl, whisk together the flours, sugar, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, agave nectar, and vanilla and stir with a rubber spatula until the batter is smooth.
Step 3
Using a 1/4-cup ice-cream scoop or measure, drop the dough onto the baking sheets, about 1 inch apart. Using the bottom of the measuring cup, press the dough to 1/3-inch thickness. Bake for 6 minutes, rotate the baking sheets, and bake for 4 minutes more. Let stand on the baking sheets for 20 minutes. Using a palette knife, spread chocolate sauce on one half of each of the cookies. Spread vanilla glaze on the other half of each cookie and let set for 5 minutes before serving.
