Important — Please Read Before Purchasing

These recipes are flavor variations, not a step-by-step method guide.

They assume you already understand:

• Cookie dough structure

• Proper chilling and freezing

• Bake temperature control

• How to prevent spreading

If you’ve experienced cookies spreading, baking unevenly, or fillings leaking in the past, the issue is usually technique — not flavor.

For a complete, step-by-step system that teaches how to control dough, structure, and bake results, start with the Master NYC Cookie Dough Guide.

👉 This guide is the foundation. Recipe bundles are meant for flavor inspiration once the method is understood.

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 Black & White NYC Cookie 

A thick, soft New York–style cookie that turns the classic Black & White into a bold, bakery-level showstopper. The base is plush and cakey with a hint of vanilla— the signature flavor profile of true NYC black & whites — but built with the structure and height of a modern chunky cookie. Each cookie is glazed with the traditional split finish: one half coated in glossy vanilla icing, the other in deep chocolate. The contrast is sharp, clean, and dramatic. You get a tender interior, lightly crisp edges, and that nostalgic bakery flavor amplified into a richer, more indulgent format. Every bite hits with two textures — soft cookie, silky icing — merging the old-school deli classic with the thickness and chew of New York’s trendiest cookie shops.

 

What’s Included

 Printable PDF recipe

 Step-by-step glazing photos

 NYC-style black & white cookie dough recipe

Vanilla + chocolate icing methods (fully in grams)

Shaping, baking, and cooling guide for thick cookies

Troubleshooting tips + FAQ

 Direct Email Support