Dessert: Zucker’s Black and White Cookies

July 29, 2010 By: Serena


I recently conducted a highly scientific taste test comparing the Zucker’s regular black and white to the Zucker’s mini black and white.  The control? The regular – purported by an eating buddy to be the best black and white in NYC (which is quite a tall claim in NYC, the land of black and whites).  The test? The mini. The hypothesis to prove:  The mini is equal in taste and texture to the regular.  (Yes, I was raised by scientists, what of it)

Let me back it up a bit.

Aforementioned eating buddy recently had a bridal shower, which I assisted in planning.  We thought the black and white would be a great wedding favor, as it was one of her faves and black and whites are quintessential NYC.  Now the question was – which size?  Price was not an issue, as a regular is $2, a mini is $1 and we would either give one regular or two minis per guest.   The mini was slightly preferred, to make for easier packaging, but I needed to make sure the taste was up to par.

First, some measurements.  The regular measured in at a good 5 inch diameter, while the mini was approximately 2.5 inches.  If you remember back to middle school geometry, twice the diameter equals MORE than twice the eating area.  So really, the big cookie was a much better value.

I then split each cookie in half, so that my eating buddy and I could each sample both.  The large cookie had a softer and slightly fudgier chocolate section, while the frosting on the mini was  almost a little crisp.  Additionally, the large cookie was a little moister in the middle.  The mini was slightly crumbly.  Taste-wise, they were comparable.

Wanting to confirm our thoughts, we sampled some more.  In the end, I concluded that if you had a choice, I would definitely recommend the large cookie.  The moisture content, texture and frosting composition are just better.  However, purely for aesthetics and the “cute” factor (if that’s what you’re looking for), the mini is a winner.  In the end, we went with the mini, but my heart will always belong to the regular.

Worth your $2.

Zuckers (This review only pertains to their black and whites)
146 Chambers St. (off West Broadway)

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12 Comments to “Dessert: Zucker’s Black and White Cookies”

  1. me want cookie

  2. was that comment not thoughtful enough? i like the idea of mini b&w's but i do agree that the the true black and white cookie-ness is better achieved through the bigger cookie. something about the crunch of the icing w/the soft cakey middle.


    I seriously LOVE that you did this. Love B&W cookies. I gave them in my OOT bags at my wedding last Sept 🙂

  4. Try Anything Once Terri says:

    I love the scientific review! 🙂 I so wanted BW cookies last year for my wedding. I wish I had found these. Oh well!

  5. I want a BW cookie! They tried to make them at starbucks for a bit but I think they can't be as good as the real NY ones 🙂

  6. BigAppleNosh says:

    @Kate I admit, I grab the starbucks ones when they are staring me in the face and I'm not near Zucker's 🙂

  7. mintedlife says:

    You are so cute!! Love the experiment. These things are important!!

  8. lavenderpug says:

    i love that when you first cut them, they look like big daddy pac man and little tyke pac boy. i love a good black and white cookie.

  9. Sydney at PetiteGorgeous says:

    I love myself some good food :). Your blog definitely makes me hungry each time I visit.

  10. Love it! And this experiment also reminds me that I tried making black and whites awhile back and they didn't turn out well…but I think I need to try the real thing in NYC and then try and replicate them at home 🙂

  11. Seriously, a REAL black and white cookie is one of the first items on my agenda when I finally get my butt to NYC. However, we DID have a vendor at work who is from NYC overnight us a package of B&W cookies from the city one day. But…I suspect they would have tasted EVEN better if they were eaten on the same day of baking 😉

  12. I love black and white cookies, I tend to love the larger ones because of the cake-like texture.


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