I’ve never smooshed and baked two different kinds of cookie dough together until now.
I’m so happy I did.
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.
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.
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.
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.
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.
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.
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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.
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
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- pinch salt, optional and to taste
Instructions
Softbatch Cream Cheese Chocolate Chip Cookies
- 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).
- 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.
- Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
- 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
- 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).
- 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.
- 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…
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray; set aside.
- 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.
- 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.
- 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.
- 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
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 379Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 201mgCarbohydrates: 66gFiber: 3gSugar: 36gProtein: 7g
Related Recipes
Softbatch Cream Cheese Chocolate Chip Cookies
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Soft and Chewy Snickers Chocolate Chip Cookies – Of all the candy-bar stuffed cookies, these are my favorite
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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
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Have you ever baked two different kinds of cookie dough into one? Dream combinations?
making the dough, freezing it after it’s been rolled into balls, and then baking the cookies off fresh when you’re ready to bake. I definitely prefer frozen dough to actually making the cookies and then freezing those because they never taste quite as good. But the dough…totally fine to freeze.
This is an older recipe, but I just tried it this weekend and have to say that I am really impressed! I have NEVER been able to get a thick, bakery-style (and size) cookie. No matter how much dough chilling, etc., I’ve tried, my cookies always depressingly flatten out. But these were thick…and huge…and absolutely delicious. Thanks for posting such a great recipe!
Thanks for trying the recipe and I’m glad it came out great for you and that you were able to get big thick cookies!
These are AMAZING cookies!!! My new favorite and are now part of my annual holiday cookie baking. The only thing I did different was add chocolate chips to the dark chocolate dough because I’m such a chocolate lover.
I’m so glad you love these and that they’re part of your annual baking! And you can’t go wrong with dark chocolate chips and more chocolate added :)
Have you tried to double the batch for both (thinking of cookie exchanges at Christmas where I make several dozen)?
I haven’t tried doubling either type but I think you’d be fine!
Averie, I made these today not sure what to expect b/c my experience in the past w/ black and white cookies is not positive:) What can I say- the cream cheese chocolate chip was soft, slighty crunchy on the edges and beautifully buttery tasting- probably my favorite part of the cookie! The dark chocolate was intense and robust, which really contrasted the other dough and I was able to get away with using honey in the dark chocolate dough without major spreadage! Overall, my cookies were soft, chewy and puffy(flattened once out of oven) with really good texture and flavor- Thanks for making a black and white cookie recipe that finally works for me!
What a glowing report and so detailed – I appreciate the feedback and so happy you now have a B&W cookie that works for you! And yes, I agree with these cookies, the beauty is in the contrast of the flavors/textures!
Hi Averie! I love all your recipes and photography! I made these cookies but instead of doing the white part with chocolate chips, I made them with orange zest! They came out delicious, however, didn’t come out as fudgy, more like cakey and crumbly but nevertheless great. Do you have any recommendations to make them fudgier? Like your photos?
Congratulations on your beautiful blog!
With dark cookies it can be very tricky to get them to stay fudgy because cocoa powder tends to dry things out. I would suggest baking a few minutes less or possibly using a couple tablespoons less flour and just really eyeballing your dough in the bowl and seeing what you think it needs and evaluating at that moment. Sometimes 1-3 tbsp of flour can really effect results! Glad you enjoyed the cookies!
Thank you for replying! I’ll try that :)
Oh, my!! Talk about dreamy.
Thanks for the dough measuring tip! Sometimes I crave a cookie(s) the size of my face. :D
Love this combo, you get the best of both worlds :-)
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!
Oh goodness, this recipe is brilliant :) this might be my new favorite!
Good grief ALMIGHTY.
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!
Ok, you can push two cookies together all you want, because these look amazing!!
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
These looks delicious! What ingredients would you recommend swapping out to make it healthier?
They’re cookies – they’re not necessarily healthy by nature. I would recommend working out more and eating more broccoli at other meals and saving these as a special treat :) Sorry to be tongue in cheek but I hope you understand :)
What a great recipe Av AND the photos are killer with those two contrast of colors!
You are the cookie queen my dear!
And I saw those pumpkin butter numbers of yours today -mmmm, so good! :)
what a cool idea!
Oh my god, I am so craving for these cookies right now !!!
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The best of both worlds.
These li’l guys look great.
Bet they’re tasty, too.
Gotta make a batch this w/end w my li’ l one.
Thanks, Averie!
My little one gobbled these right up :) Enjoy!
Love swirl cookies! These look amazing.
What a fantastic combination and I always love when I don’t have to choose only one flavor of cookie!
Goody GOD! These cookies look gorgeous.
OMG! These look incredibly amazing girl! Like wow! I’m so impressed. It’s funny that you were thinking of combining a peanut butter cookie and chocolate. The kids and I made up our favorite peanut butter cookies and dipped them in chocolate. They were so good! These are stunning and would be a HUGE hit in my house. I think they would be gone in a day. We’re big cookie eaters in this house and can’t seem to stop at one. These cookies are a combination of my two favorite cookies, dark chocolate and chocolate chip. You outdid yourself girl! Ok, so when are you going to have your own baking show? You would be adorable and you’re gorgeous to boot! Have a great week girl! xoxo, Jackie
Gosh cooking shows scare me. I think writing and being at my computer or behind my camera is about all I could ever do. My hat is off to people who can cook on camera! Thanks for all the sweet compliments, as usual :)
I love making double cookies with two flavors I haven’t basically since I started my blog though. Yours look awesome! So fudgy and perfect!
You always have the most gorgeous cookies!
Yum, I’ve made a peanut butter and chocolate half and half cookie before, havn’t tried it with chocolate chip yet. Love that it’s also cream cheese!
The cream cheese is so good in them!
I literally just made cream cheese cookies! Ha! But they look nowhere as awesome and decadent as these babies!!! Averie – you are the cookie queen always and forever!!!
The cream cheese is so good in them & can’t wait to see yours!
I just smooshed and baked two different cookie batters together this week! (Sharing that one later on Thursday). It was SO much FUN! This looks marvelous. So, so chewy.
So much fun AND a way to use up random odds and ends of dough in the freezer :)
Oh my gosh! Yep, I definitely need a long walk after just looking at these delicious creations. I cannot get over how chewy the chocolate half looks!!!
It’s really fudgy and rich and the white half is so creamy from the cream cheese!
Oh my these look good. I have never tried cream cheese in cookies before. Another of your recipes I am going to have to try!
You’ll love the texture and results!
Gosh why are you doing this to me? These cookies are going to be the utter fantastic sensational death of me and I can’t wait! Gorgeous!!
These are like those black and white cookies but so much better! They were never my favorite but these?? So my style – and I really need to try using cream cheese in cookies. It sounds pretty down right awesome.
Showstoppers! I’m so glad you decided to smoosh them together. Delicious!
Oh. My. Goodness. Totally a winner of a recipe! I can’t get over how delicious, dense, and just plain good these look!
I love the tanginess against sweet when cream cheese is added to desserts!! These also are SO pretty!! :) Another great recipe added to the list.
Thanks Tara! Just email me when you have a winner’s address, too!
Peppermint pinwheels were a holiday staple when I was growing up (a log-rolled sugar cookie dough, half flavored and colored). Smooshing sounds easier than rolling!! The possible flavor combinations from your recipe collection make my brain start spinning–and PB and chocolate would be superb! I love the color contrast of these–and those interior shots really convey how wonderful the texture is! The only other “black and white” cookie I’ve seen was a frosted flat sugar cookie disc…looked a little hard for my taste and I don’t think the frosting was buttercream (more like a royal icing).
Frosted flat, dry boring sugar cookies or flat pinwheels – yes those are the only types of combo/smooshed cookies Ive ever seen. They are always so…boring and dry looking! And too much work, i.e. anything that needs to be rolled out! These were so easy and great way to repurpose some of my leftover doughs :)
I hear smooshing is what all the hip kids are doing these days;)
Smooshing 2 types of cookies doughs?! I love it! I’ve also never added cream cheese to cookies – I bet it adds such amazing texture.
These were great and all until you mentioned running shoes?! Can I just sit on the sofa and devour a whole tray?! That sounds more fun to me ;)
LOL – me too :)
Wow, wow, wow! These are incredible, Averie!
I have never made a cookie like this before! They look so delicious, though and I love the texture/flavor combo you have going on. I imagine cream cheese in cookies would be fantastic. I also can’t believe that Starbucks uses 1/3 cup of dough for their cookies. Good grief! It’s a good thing I can’t eat any of this stuff! LOL!
Yeah there’s no mathematical way around it. I’ve done the math/size and it’s impossible to serve/sell what they do without using that much!
These look like a huge mouthful. And OMG the best mouthful ever!
they were quite the wad! Lol
I think I just died and went to cookie heaven!!! Holy Moley I want to eat everyone of these right up!
LOL :)
These look beyond amazing! I making them tomorrow!
If you try them, please LMK how it goes!
Omigosh these look divine! Definitely pinning it as a ‘to make’ once I’m back in a proper kitchen.
Oh gosh, dorm room baking does not sound fun! hope you get back to a real kitchen soon!
I love swirl cookies, Averie! The peanut butter version I made earlier this year continues to be quite popular and I know this will be a winner for you too. Not only because HELLO you swirled two amazing cookie recipes together, but because these photos are just so gorgeous. Truly mouthwatering! I have big plans for a swirl cookie for another project I’m working on around the holidays. You have to try peanut butter and chocolate next! You’d clearly love it. ;)
You know I thought you had a swirl cookie but I wasnt for sure. I didn’t even go stalk your site b/c then I would have seen like 10 other things I would have wanted/forgotten about :)
Swirled cookies. Yeah, I have big plans for them too if my editor would ever LMK what’s in and what’s not. Lol Can’t wait to see yours!
And the pics. Ironically I had to scrap about 75% of them b/c they looked horrendous. It’s a really good thing I overshoot by a mile with how many frames I think I will need. For these – I needed everything I had! It was a combo of black/white – the camera didnt know if it should be over/underexposing things. Then there was horrible glare coming off the black half of the cookies, coupled with flatness coming off the cut surface. It was like the worst of all scenarios. I honestly was *this close* when I started edited to say, whoa, these are getting deleted. I made them work but I did have to ..work some magic. Straight out of camera, straight up scary :)
Oh man, we think too much a like!! I have been playing around with a double cookie idea and planning on making them tomorrow!! Good thing my cookies are different, but honestly they probably will turn out nothing like these gorgeous and insanely delicious looking cookies! I am in serious awe right now. I mean, they are so big and so full of flavor and texture and chocolate! Pinning as always!
Oh and I have to make the cream cheese cookies! I have never tried anything like that!
You have to try the cream cheese dough base, asap. SO GOOD!!! :)
Just said this to Sally re the pics – so thanks for your compliments! :
Ironically I had to scrap about 75% of them b/c they looked horrendous. It’s a really good thing I overshoot by a mile with how many frames I think I will need. For these – I needed everything I had! It was a combo of black/white – the camera didnt know if it should be over/underexposing things. Then there was horrible glare coming off the black half of the cookies, coupled with flatness coming off the cut surface. It was like the worst of all scenarios. I honestly was *this close* when I started edited to say, whoa, these are getting deleted. I made them work but I did have to ..work some magic. Straight out of camera, straight up scary :)
Ok, I was just seriously thinking about doing a cookie with two different cookie batters, and then I see yours. It must be a sign that I need to make cookies like this ASAP!!! These look crazy good!
I would trade you a cookie for your fudge :)
GREAT LOOKING Averie!
I have never before smooshed two batters together to make one cookie – but after seeing these, I am going to make sure to give it a try soon!
Averie, I think you seriously have the best cookies in the food blogging word! I am always craving whatever cookie you share and these are no exception. I don’t care how many cups of cookie dough is involved – I want 4 of these right now!! :) Pinned!
Dang girl, you know how to do cookies right! I am intrigued with the idea of incorporating cream cheese into cookie batter, and even more intrigued with the idea of combining two recipes into one.
Ashley you will LOVE love love cream cheese in cookies. It’s like baking with coconut oil; both of those things I had never done until 2013 and I can’t imagine being without them now b/c the results are just too good!
These cookies are GORGEOUS! I love the idea of combining these two flavors into one cookie. You can get the best of both worlds :)
And you use up all your frozen dough odds and ends :)
Two cookies in one?!?!!! Yes, please!!! These are so cute too!!
These might just be cookie perfection – the best of both worlds in a single cookie! Love!
I did one inspired by the ice cream neapolitan flavoured, so strawberry, choc and vanilla with mini chips.
http://themoonblushbaker.blogspot.com.au/2013/06/disney-jinx-thick-baked-neapolitan.html
NO regrets here!
It is great way of using up left over dough but not that you will ever have that problem! You always make the best chewy cookies. I have been waiting for a post like this from you. Worth the wait. :)
This is a marvelous reinterpretation of Seinfeld’s Black and White Cookies. GREG
Ok I am probably the only person on the planet who never got into Seinfeld…or Friends. But I can tell you every episode of Three’s Company or The Brady Bunch LOL or any current reality show. I need to google the Seinfeld cookies!
Ummm, I’m glad
That meant to say I’m glad and mad all at the same time about this because I totally need to detox off crazy, Rich, sugary foods after my son’s first birthday party this weekend but these cookies are saying to make them.
Why do you think I juice fast at least 1 week a month – and/or I only drink juice all day until dinner. DETOX baby. With all the sugar here, it’s a must!
I love these! So fun smooshing two cookies together!
Incredible cookie concept, Averie! I adore cream cheese in cookie dough…whether it’s for rolled cookies, Rugelach or chocolate chip cookies. I have a chocolate chip cookie cookbook with tons of recipes in it from home cooks and the two recipes that stood out, when I bought it in the 1990s, was one calling for cream cheese and the other for sour cream. Ever since Chef Kelly (Senyei) posted her chocolate chip cookies with cream cheese, I’ve been dying to make them again. Now, I can make these Black & White Chocolate Chip Cookies. They look rich, buttery and fudgy. Thanks for sharing. Pinning!
Thanks for pinning! And I didn’t even know Kelly had a cream cheese cookie – I probably commented on the post and spaced it :) LOL
Your chocolate chip cookie cookbook sounds fab. Those home-cook cookbooks, church cookbooks, rotary club, etc. those things have some GREAT finds!
Oh my goshhhhh! These are the perfect yin and yang. Most of these types of cookies I see are usually too cakey–NOT YOURS- yours are still gooey and delicious looking. Officially pinned!
Thanks for pinning and yes ikwym about cakey cookies like this. It’s like why would I want a cakey cookie at any time – let alone a two-for-one cakey cookie. Hella no.
I must say you are officially the cookie queen!!! These cookies are beautiful and decadent! I cannot wait to see what you come up with next!
Thanks Shundara! I appreciate it!
I am all for this idea of using leftover cookie dough! I just recently used cream cheese in cookie dough and love love love it! Pinning these babies!
Reduce, reuse, recycle :)
Thanks for the lighting fast pin, too!
OMG! These cookies look seriously delicious!
Thank you for stopping by Stephanie! I read your site and drool over your sweets – so glad you like these! :)