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.
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?
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.