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
Ingredients
Softbatch Cream Cheese Chocolate Chip Cookies
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened (use cream cheese in a block or spreadable tub; don’t use fat-free, light or whipped)
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 2 ¼ cups semi-sweet chocolate chips or chunks, I used 1 cup chips and 1 1/4 cups chunks
Dark Chocolate Dark Brown Sugar Cookies
- ½ cup unsalted butter, softened
- ¾ cup dark brown sugar, packed (light brown sugar may be substituted)
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened natural dark cocoa powder (I used Hershey’s Special Dark
- 1 teaspoon cornstarch
- ¾ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you ever baked two different kinds of cookie dough into one? Dream combinations?
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.
https://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! :)