Having grown up in Brookyln, NY, I was looking for a recipe that duplicated the taste of those BIG Black & Whites that were gotten from a local Italian deli for only a nickel! Okay, so it was many years ago, but I remember the taste well! After I tried this recipe, I knew that it was on the right track but needed just a few minor adjustments. So, after the third time, here is what I came up with: increase lemon extract to 1 tsp., decrease all-purpose flour to 2 1/4 cups, and increase salt to 3/4 tsp. Also, I initially tried the bittersweet chocolate in the frosting but found that using melted semi-sweet chocolate tasted more like what I was used to. I didn't measure the amount; just added it to taste (I would guess, about 4-5 ozs.!). Rather than dropping batter by tablespoons, I used 1/4-1/3 of a cup, then used the back of a spoon to swirl it into a nicely formed circle about 1" thick. Bake for about 11-14 minutes. This method results in the typical bakery size cookies. Overall, I would give this recipe 4 stars - VERY close to the original!
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Having grown up in Brookyln, NY, I was looking for a recipe that duplicated the taste of those...