Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar

I’ve never smooshed and baked two different kinds of cookie dough together until now.

I’m so happy I did.

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar - Easy Combination Cookie Recipe at averiecooks.com

I was going to do peanut butter and chocolate, but thought that a black and white cookie would be fun.

These cookies combine two of my most popular recent recipes. The white halves are Softbatch Cream Cheese Chocolate Chip Cookies. Until making them, I had never baked cream cheese into cookies.

It replaces some of the butter, yet the dough paradoxically tastes more buttery. It’s ironic since there’s actually less butter used, not more, when compared to my gold standard Chocolate Chip Cookies.

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar - Easy Combination Cookie Recipe at averiecooks.com

The cream cheese cookies are so soft, moist, and have a creamy richness like no other cookies I’ve tried. Not surprising given the cream cheese in them.

They’re the perfect complement to the black halves, Dark Chocolate Dark Brown Sugar Cookies, which are fudgy, rich, intensely chocolaty, and not overly sweet.

They’re made with dark cocoa powder and dark brown sugar, and will tame your fiercest chocolate cravings. They pack a deep, dark, thick punch of chocolate.

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar - Easy Combination Cookie Recipe at averiecooks.com

When you’re squishing the dough mounds together, chocolate will rub off onto your hands. Wipe your hands frequently or you’ll stain the white cookies. The taste is unaffected but the sharp visual contrast isn’t as pronounced and they’ll look messier.

My normal cookies are usually 2 heaping tablespoons of dough each. I use this cookie scoop, slightly overflowing with dough. These cookies are my normal cookie size, doubled. Making them a solid 4 tablespoons (1/4 cup) of dough each.

That sounds like a lot, and it is, but I realized when I made cookies from the Momofuku Milkbar Cookbook as well as the New York Times Chocolate Chips Cookies, that bakery-style cookies are always at least 1/4 cup of dough, and often times they approach 1/3 cup dough.

You can’t get big, bakery-style cookies without using at least that much. Just remember that the next time you’re at Starbucks, Panera, or similar. One-third cup of raw dough, or more.

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar - Easy Combination Cookie Recipe at averiecooks.com

Both of these dough recipes bake up as thick and the cookies don’t spread much. When sandwiched, they looked more like igloos than cookies and even after baking, they didn’t flatten much.

If yours stay domed while baking, give them a gentle tap or two with the back of a spoon after you pull the trays from the oven. That’s what I do if I ever run into domed cookies.

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar - Easy Combination Cookie Recipe at averiecooks.com

Biting into all the layers of flavors and textures from the creamy, buttery, squishy white half, to the denser, chocolaty, and wonderfully intense dark side is such a treat.

Making them gave me all kinds of ideas about what kind of cookies to combine next.

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar - Easy Combination Cookie Recipe at averiecooks.com

Molasses Triple Chocolate Cookies with Sugar-Doodle Vanilla Cookies

Nutella Peanut Butter Chocolate Chunk Cookies with Peanut Butter Chocolate Chunk Cookies

Softbatch Cookie Butter Brown Sugar Cookies with Peanut Butter Cookies. The possibilities are endless.

These are the kind of cookies you just want to close your eyes and savor as you chew through each melty, rich, wonderful bite.

Right before you lace up your running shoes.

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar - Easy Combination Cookie Recipe at averiecooks.com

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar - Soft & creamy paired with bold & fudgy! - Easy Combination Cookie Recipe at averiecooks.com

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Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar

These cookies combine two favorites in one. Soft, moist, buttery, creamy Cream Cheese Chocolate Chip Cookies are paired with fudgy, intensely chocolaty, and not overly sweet Dark Chocolate Dark Brown Sugar Cookies. The resulting large, thick, dense, bakery-style cookies have textures and flavors that complement and play off each other so well. Creamy meets fudgy, and they pack a big, bold chocolate punch. The recipe for the Cream Cheese Cookies makes more than the recipe for the Chocolate Cookies, and you'll have enough dough for about 1 dozen small/average-sized extra Cream Cheese Cookies leftover. The dough can be frozen for up to 4 months before being baked.

Yield: about 15 large bakey-style cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 2+ hours, mostly downtime for chilling

Ingredients:

Softbatch Cream Cheese Chocolate Chip Cookies
1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable tub; don't use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

Dark Chocolate Dark Brown Sugar Cookies
1/2 cup (1 stick) unsalted butter, softened
3/4 cup dark brown sugar, packed (light brown sugar may be substituted)
1 large egg
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened natural dark cocoa powder (I used Hershey's Special Dark; regular unsweetened cocoa powder or Dutch-processed may be substituted)
1 teaspoon cornstarch
3/4 teaspoon baking soda
pinch salt, optional and to taste

Directions:

Softbatch Cream Cheese Chocolate Chip Cookies

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
  4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten slightly, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Dark Chocolate Dark Brown Sugar Cookies

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
  2. Stop, scrape down the sides of the bowl, and add the remaining ingredients and mix on low speed until just combined, about 1 to 2 minutes.
  3. Using a medium 2-inch cookie scoop, form heaping 2-tablespoon mounds (I made 15). Place mounds on a large plate, flatten slightly, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

After both doughs are made and have chilled...

  1. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray; set aside.
  2. Smoosh a cream cheese dough ball and a chocolate dough ball together, making sure they're tightly combined. Depending on how chilled your dough is, you may really need to squeeze firmly. Be careful that any chocolate dough that rubs off onto your palm doesn't stain the vanilla dough. Wipe your hands frequently and as necessary. Repeat, combining the doughs, until all dough is gone. You'll likely have about 1 dozen un-matched Cream Cheese Cookie dough balls leftover because that recipe makes a bigger batch. When you're ready to bake the unmatched Cream Cheese Cookies, bake for 8 to 9 minutes. Unbaked dough can be refrigerated for up to 5 days or frozen for up to 4 months.
  3. Place black-and-white mounds on baking sheet, spaced at least 2 inches apart. I recommend baking 6 to 8 cookies per sheet, no more. Flatten slightly before baking.
  4. Bake for about 12 to 13 minutes, or until edges have set and tops are just beginning to set. Don't overbake because the chocolate cookie portion is prone to drying out and getting crumbly if overbaked. Cookies may look loose and unset on baking tray, but they firm up as they cool. (The cookies shown in the photos were baked with dough that had been chilled in the freezer for 2 months, allowed to stand at room temp for 15 minutes, and were baked for 12 minutes, with trays rotated halfway through). If your cookies stayed domed while baking, tap them gently with the back of a spoon to flatten. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a wire rack to finish cooling.
  5. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Softbatch Cream Cheese Chocolate Chip Cookies and Dark Chocolate Dark Brown Sugar Cookies

Related Recipes

Softbatch Cream Cheese Chocolate Chip Cookies 

Softbatch Cream Cheese Chocolate Chip Cookies - Recipe at averiecooks.com

Chocolate Chip and Chunk Cookies – Soft, chewy, tender, moist, stay soft for days. A fuss-free, straightforward recipe for chocolate chip cookies that yields fabulous results every time. and the dough base that Ive adapted over and over

Soft and Chewy Snickers Chocolate Chip Cookies – Of all the candy-bar stuffed cookies, these are my favorite

Twix Bar Chocolate Chip Cookies

Soft and Chewy M&Ms Cookies – The exact same cookies as the Snickers and Twix, except they use M&Ms. They’re popular on Pinterest and with readers

Dark Chocolate Dark Brown Sugar Cookies

Dark Chocolate Dark Brown Sugar Cookies - Recipe at averiecooks.com

Nutella Peanut Butter Chocolate Chunk Cookies

Thick and Soft Chocolate Peanut Butter Cookies (GF) – No butter, No white sugar, and No flour used

Soft and Chewy Brownie Cookies – A soft, scrumptious, and nearly flourless brownie-like batter is baked into cookies that are rich, decadent, and lined with hidden chunks of dark chocolate

Quintuple Chocolate Fudgy Brownie Cookies – For the ultimate chocolate lover and supremely rich. Chocolate is used five times: Cocoa powder, melted bittersweet baking chocolate, semi-sweet chocolate chips, diced chocolate and caramel-filled truffles, and chocolate-filled Oreos

Mounds Bar Chocolate Coconut Cake Mix Cookies – Chocolate and coconut is a winning combination and I baked both chocolate chips and Mounds Bar candy bars into these easy, goofproof chocolate cake mix cookies that turn out soft and moist every time

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Have you ever baked two different kinds of cookie dough into one? Dream combinations?

   

90 Responses to “Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar”

  1. #
    51
    Kitchen Belleicious — October 1, 2013 at 7:11 pm

    do you even realize how cool this is. Being able to combine two cookies in one but in the way to where you can decide which taste you want bc they aren’t mixed. I LOVE IT

    Reply

  2. #
    52
    Deborah — October 1, 2013 at 11:34 pm

    Ok, you can push two cookies together all you want, because these look amazing!!

    Reply

  3. #
    53
    Rochelle @ Oh So Sweet Baker — October 2, 2013 at 6:19 am

    Cookies like these make sure I never have to choose between normal chocolate chip and double chocolate chip. Thanks for making my cookie decisions easier!

    Reply

  4. #
    54
    bev@bevcooks — October 2, 2013 at 10:44 am

    Good grief ALMIGHTY.

    Reply

  5. #
    55
    Nutmeg Nanny — October 2, 2013 at 4:30 pm

    Oh goodness, this recipe is brilliant :) this might be my new favorite!

    Reply

  6. #
    56
    Julie @ This Gal Cooks — October 2, 2013 at 6:13 pm

    I’m such a cookieholic, Averie! I want to try all of these cookies that you shared in this post. But those Black and White Cookies sure do look yummy!

    Reply

  7. #
    57
    Sinead — October 4, 2013 at 7:32 am

    Love this combo, you get the best of both worlds :-)

    Reply

  8. #
    58
    Valerie — October 4, 2013 at 9:14 am

    Oh, my!! Talk about dreamy.
    Thanks for the dough measuring tip! Sometimes I crave a cookie(s) the size of my face. :D

    Reply

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