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

PinSaveJUMP to RECIPE

This post may contain affiliate links.

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

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

Pin This Recipe

Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free

No ratings yet

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

By Averie Sunshine
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.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 15 large bakey-style cookies
Save this recipe to your email
Enter your email and we’ll send it to you!
Please enable JavaScript in your browser to complete this form.

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.

Nutrition

Serving: 1, Calories: 379kcal, Carbohydrates: 66g, Protein: 7g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 31mg, Sodium: 201mg, Fiber: 3g, Sugar: 36g

Nutrition information is automatically calculated, so should only be used as an approximation.

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

Chocolate Chip and Chunk Cookies

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

Soft and Chewy Snickers Chocolate Chip Cookies

Twix Bar Chocolate Chip Cookies

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

Soft and Chewy M&Ms Cookies

Dark Chocolate Dark Brown Sugar Cookies

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

Nutella Peanut Butter Chocolate Chunk Cookies

Nutella Peanut Butter Chocolate Chunk Cookies

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

Thick and Soft Chocolate Peanut Butter Cookies

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

Soft and Chewy Brownie Cookies

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

Quintuple Chocolate Fudgy Brownie Cookies

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

Mounds Bar Chocolate Coconut Cake Mix Cookies

Thanks for the entries in 3 Giveaways

Fall Cooking Giveaway for KitchenAid Stand Mixer, 10-Piece Cookware Set and More!

Mamma Chia Gift Pack Giveaway ($50 Value)

Margaritaville Fiji Frozen Concoction Maker Giveaway ($350 Value)

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

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. Oh. My. Goodness. Totally a winner of a recipe! I can’t get over how delicious, dense, and just plain good these look!

  2. 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.

  3. 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).

    1. 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 :)

  4. 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.

  5. 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 ;)

  6. 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!

    1. 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!

  7. I think I just died and went to cookie heaven!!! Holy Moley I want to eat everyone of these right up!

  8. Omigosh these look divine! Definitely pinning it as a ‘to make’ once I’m back in a proper kitchen.

  9. 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. ;)

    1. 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 :)

  10. 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!

    1. 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 :)

  11. 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!