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.
Prep Time20 minutesmins
Cook Time12 minutesmins
Total Time32 minutesmins
Course: Cookies
Keyword: black and white cookies, chocolate, chocolate chips, chocolate chunks, Chocolate Recipes, cocoa powder, cookies, cream cheese, cream cheese cookies, dark brown sugar, dark cocoa powder, desserts
Calories: 379kcal
Author: Averie Sunshine
Ingredients
Softbatch Cream Cheese Chocolate Chip Cookies
½cupunsalted butter, softened
¼cupcream cheesesoftened (use cream cheese in a block or spreadable tub; don’t use fat-free, light or whipped)
¾cuplight brown sugarpacked
¼cupgranulated sugar
1large egg
2teaspoonsvanilla extract
2 ¼cupsall-purpose flour
2teaspoonscornstarch
1teaspoonbaking soda
pinchsaltoptional and to taste
2 ¼cupssemi-sweet chocolate chips or chunksI used 1 cup chips and 1 1/4 cups chunks
Dark Chocolate Dark Brown Sugar Cookies
½cupunsalted butter, softened
¾cupdark brown sugarpacked (light brown sugar may be substituted)
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.