📝 About This Recipe
A legendary staple of Central New York and the Mid-Atlantic, these aren't just cookies—they are soft, cake-like delights with a rich history dating back to Hemstrought’s Bakery in Utica. Unlike their thinner NYC cousins, these boast a thick, fluffy base topped with a signature 'half-and-half' split of creamy fudge and airy vanilla frosting. Every bite offers a nostalgic balance of deep cocoa and sweet cream that defines American regional baking at its finest.
🥗 Ingredients
The Cake Base
- 2 1/2 cups All-purpose flour (sifted)
- 1/2 cup Unsweetened cocoa powder (Dutch-processed for deeper flavor)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter (softened to room temperature)
- 1 cup Granulated sugar
- 1 Large egg (at room temperature)
- 1 teaspoon Vanilla extract (pure extract preferred)
- 1 cup Whole milk (at room temperature)
The Frostings (Vanilla & Chocolate)
- 4 cups Confectioners' sugar (divided)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 4-6 tablespoons Hot water (as needed for consistency)
- 1 tablespoon Light corn syrup (for a professional glossy finish)
- 1 teaspoon Vanilla extract
- 1/4 cup Unsweetened cocoa powder (for the chocolate side)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the soft cookies don't stick.
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2
In a medium bowl, whisk together the flour, 1/2 cup cocoa powder, baking powder, baking soda, and salt until well combined and aerated.
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3
In a large stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3 minutes.
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4
Add the egg and vanilla extract to the butter mixture, beating well and scraping down the sides of the bowl to ensure even incorporation.
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5
Turn the mixer to low speed. Alternately add the dry ingredients and the milk in three additions, beginning and ending with the dry ingredients. Mix just until combined; do not overmix or the cookies will be tough.
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6
Using a large cookie scoop (about 1/4 cup), drop mounds of dough onto the prepared baking sheets, spacing them at least 3 inches apart as they will spread into 4-inch circles.
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7
Bake for 12-15 minutes, or until the tops spring back when lightly touched. The cookies should be soft and cake-like, not crispy.
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8
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Note: You will frost the flat bottom side of the cookie, not the domed top!
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9
Prepare the frosting base: Whisk the confectioners' sugar, melted butter, corn syrup, vanilla, and 4 tablespoons of hot water until smooth. It should be thick but spreadable.
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10
Transfer half of this white frosting to a separate bowl. To the remaining half, stir in 1/4 cup cocoa powder and an extra tablespoon of hot water to create the chocolate frosting.
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11
Once the cookies are cold, turn them over so the flat side is facing up. Use an offset spatula to spread vanilla frosting over exactly one-half of the cookie.
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12
Carefully spread the chocolate frosting over the other half, creating a clean straight line down the center where the two colors meet. Let the frosting set for 30 minutes before serving.
💡 Chef's Tips
Always frost the flat side of the cookie to get that iconic, professional look. If the frosting is too stiff, add hot water half a teaspoon at a time; it should be thick enough to stay put but thin enough to look smooth. Do not overbake! These are meant to be 'black and white cakes' in cookie form, so they should remain moist and spongy. For the cleanest line between flavors, frost all the vanilla halves first, let them set slightly, then go back and do the chocolate halves. Store these in a single layer or with parchment between them, as the frosting can be tacky.
🍽️ Serving Suggestions
Serve with a tall, cold glass of whole milk for the classic Upstate experience. Pair with a hot cup of dark roast coffee to cut through the sweetness of the frosting. These make a fantastic addition to a holiday dessert platter alongside other Mid-Atlantic favorites. For a summer treat, crumble a half-moon cookie over a bowl of premium vanilla bean ice cream. Wrap individually in cellophane for a charming bake-sale or gift-giving presentation.