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.
Related Recipes
Softbatch Cream Cheese Chocolate Chip Cookies Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
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
Soft and Chewy Snickers Chocolate Chip Cookies – Of all the candy-bar stuffed cookies, these are my favorite
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
Dark Chocolate Dark Brown Sugar Cookies
Nutella Peanut Butter Chocolate Chunk Cookies
Thick and Soft Chocolate Peanut Butter Cookies (GF) – No butter, No white sugar, and No flour used
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
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
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
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?
