The black and white cookie is a New York City institution. The version found in almost every corner deli is about three times the size of these, but this black and white cookies recipe delivers a smaller size that’s better for parties because it’s more manageable to eat in a social setting.

Traditionally, the icing is applied to the bottom, or flat side, of the cookie. Doing so helps you create a neat delineation between your chocolate and white icings. Having the rounded side as the bottom also adds a topsy-turvy playfulness when plating them.