Posted by Gerard on November 17, 1997 at 02:32:19:
In Reply to: ISO New York Black & White Cookie Recipe posted by Melissa on November 16, 1997 at 20:58:16:
: I have been on a quest now for almost 6 months...for an authentic
: Black & White Cookie Recipe from a New York Bakery.
: During the past 6 months, I have found several variations of this recipe via the internet, however, they have all been "near" misses.
: If you've ever lived or visited NY, you know this is NOT a TOP SECRET recipe...you can find these cookies from the aisles in Grand Union Grocery Store to the tracks of Grand Central Station.
: I suppose that's why I'm so frustrated in trying to track down someone who works, worked or knows someone who works in a New York bakery who could share this formula. I would be eternally grateful to anyone who can assist me in tracking the elusive recipe down. Thanks in advance!
There are no secrets .
I find without fail its amateurs who act secretive to a fault.
Whilst some pro's don't want to get involved with non pro's you'll find its usually do to the fact that almost all pro formulas are inferior ingredients wise. We also talk a different language, cups and spoons aren't used to measure because volume measurments are open to inaccuracy not to mention the small scale home bakers work at.
Fer instance ,how many home bakers use marg instead of butter in a muffin yet marg makes a superior muffin or B/W cookie.
The lesson here is the better baker will always make a better product regardless .
Any commercial muffin batter will do, no real milk or butter, use water/milk powder (hi heat type) and unsalted oleo. Add vanilla and drop on sheetpans 12-15 a pop. Its a trashy type product with real crapola frosting, requiring no refrigeration. The foodcost is so low you need a micrometer to measure it.
Bake at the usual temp.