Inspired by the cupcakes, these black bottom cookies combine rich chocolate cookie dough with a chocolate chip cream cheese filling. A fun twist on the classic!
Recipe: https://sugarspunrun.com/black-bottom...
Ingredients
Cream Cheese Filling
8 oz cream cheese, softened (226g)
1 cup powdered sugar (125g)
1 teaspoon vanilla extract
⅓ cup (60g) mini chocolate chips
Chocolate Cookie Dough
1 cup unsalted butter, cut into pieces (226g)
½ cup natural cocoa powder (50g)
Pinch of espresso powder (optional but recommended)
2 Tablespoons avocado oil (or canola/vegetable oil)
1 cup granulated sugar (200g)
⅔ cup light brown sugar, firmly packed (133g)
2 large eggs, room temperature preferred
1 ½ teaspoons vanilla extract
3 ½ cups cake flour (see note) (395g)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon table salt
¾ cup (135g) mini chocolate chips
¼ mini chocolate chips for topping cookies, optional (45g)
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Instructions
00:00 Introduction
00:35 Preheat oven to 350F (175C) and line several baking sheets with parchment paper. Set aside.
Make the filling.
00:47 In a medium-sized mixing bowl, stir together cream cheese, powdered sugar, and vanilla extract until smooth and lump free. Fold in mini chocolate chips.
02:10 Scoop dough into heaping 1-Tablespoon portions (18g), you should have 20 portions (sometimes I get an extra, that’s OK!). Place on a parchment lined baking sheet and transfer to the freezer while you prepare your cookie dough.
Make the cookie dough
03:23 Melt butter in a large, microwave-safe bowl. Add cocoa powder and espresso powder (if using) and whisk until smooth.
04:53 Add oil and whisk again. If the mixture is still warm, allow it to cool until no longer warm to the touch before proceeding.
05:07 In a separate, medium-sized mixing bowl, whisk together cake flour, baking soda, baking power, and salt.
06:30 Once no longer warm to the touch, add sugars and stir until well-combined.
07:42 Add eggs and vanilla extract and stir well.
08:33 Gradually add dry ingredients to wet, stirring until just combined.
09:32 Add mini chocolate chips and stir until well distributed through the dough.
Assemble cookies
09:50 Scoop dough into 3 Tablespoon-sized scoops (67g). Roll into a ball and use your thumb to form an indent to the center of the dough. Remove a frozen cream cheese dollop from the freezer and gently press into the center of the dough. Fold the dough around the cream cheese to conceal it (if desired, pinch a bit of the cream cheese mixture through the dough and twist to reveal a bit of the cream cheese filling – I also demonstrate this in my video). The dough will be soft but manageable, if it’s too sticky to work with, just cover it and chill for 15 minutes or until workable.
11:45 Dip or sprinkle the top of each cookie with additional mini chocolate chips, if desired.
Transfer cookie dough balls to parchment paper lined baking sheet, spacing 2” (5cm) apart (I usually bake 6 cookies to a standard-sized cookie sheet).
12:08 Transfer to center rack of 350F (175C) oven and bake for 10 minutes.
12:40 After baking, allow cookies to cool completely on baking sheet before removing (they will be very fragile when warm!). Once cooled completely , refrigerate in an airtight container.
Notes
Flour
Cake flour is, tried-&-tested, hands-down going to give you the best results. If you must substitute, expect the cookies won’t be as soft and tender. You would use 3 cups + 2 Tablespoons of all-purpose flour (395 grams). Most cake flour substitutes don’t work well here unless you actually weigh the flour after preparing it, otherwise your dough will be too dry.
Storing
Keep at room temperature for several hours, but beyond this refrigerate the cookies in an airtight container for up to 5 days. These cookies are actually excellent cold and designed to be enjoyable when eaten this way (that avocado oil helps them stay soft, even cold!). If you prefer yours to not be cold, simply remove the number of cookies you’ll be enjoying from the fridge and let them come to room temperature before enjoying – doesn’t take long (about 15 minutes).
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