Introduction
Oh, hello there! Come on in, the kitchen’s warm and smells amazing! I’ve got a recipe today that’s going to make your taste buds sing and your heart feel all cozy. We’re talking about Black Bottom Cookies. Remember those amazing black bottom cupcakes? Well, imagine that dreamy, creamy center tucked into a rich, chocolatey cookie. Yep, it’s as good as it sounds, and honestly, even better. This recipe is so simple, you’ll wonder why you haven’t made them before. They’re perfect for a quick afternoon pick-me-up, a special occasion, or just because. Let’s get baking!
Why You’ll Love This Recipe
- Fast: Whip up a batch of these delicious cookies in no time!
- Easy: Seriously, the steps are straightforward and fun.
- Giftable: Package these up with a pretty ribbon, and you’ve got a homemade gift that everyone will adore.
- Crowd-pleasing: From kids to adults, these chocolatey delights are a guaranteed hit.
Ingredients
Gather ’round, let’s see what we need for these beauties! Don’t worry, most of these are probably already in your pantry.
For the Cream Cheese Filling:
- 8 oz (226 g) cream cheese, softened: This is the heart of our creamy filling. Make sure it’s nice and soft so it mixes up smoothly.
- 1 cup (125 g) powdered sugar: For that classic sweet, melt-in-your-mouth texture.
- 1 teaspoon vanilla extract: Because, well, vanilla makes everything better!
- ⅓ cup (60 g) mini chocolate chips: Tiny bursts of chocolatey goodness to surprise you in every bite of the filling.
For the Chocolate Cookie Dough:
- 1 cup (226 g) unsalted butter, cut into pieces: The base for our rich cookie.
- ½ cup (50 g) natural cocoa powder: The deeper, darker, the better for that intense chocolate flavor.
- Pinch of espresso powder (optional): A little secret weapon to really make the chocolate pop!
- 2 Tablespoons avocado oil (or canola/vegetable oil): Keeps our cookies super moist and tender.
- 1 cup (200 g) granulated sugar: For sweetness and structure.
- ⅔ cup (133 g) light brown sugar, firmly packed: Adds that wonderful chewiness and a hint of caramel.
- 2 large eggs, room temperature: Helps bind everything together and adds richness.
- 1 ½ teaspoons vanilla extract: Doubling up on vanilla for extra yum!
- 3 ½ cups (395 g) cake flour: Cake flour makes for a wonderfully tender cookie. If you don’t have it, all-purpose will work, but it might be a tad denser.
- 1 teaspoon baking soda: Our leavening agent for a good rise.
- ½ teaspoon baking powder: A little extra lift never hurt anyone!
- 1 teaspoon table salt: Balances out all that sweetness.
- ¾ cup (135 g) mini chocolate chips: More chocolate is always a good idea!
- ¼ cup (45 g) mini chocolate chips, for topping (optional): If you want that extra little chocolatey crown on top.
How to Make It
Alright, let’s get our hands a little dirty and make some magic happen!
Step 1: Prepare the Cream Cheese Filling
In a medium bowl, grab your softened cream cheese. Add the powdered sugar and vanilla extract. Beat it all together until it’s super smooth and creamy. Imagine you’re fluffing clouds! Then, gently stir in those mini chocolate chips. Pop a lid on it and pop it into the fridge while we get the cookie dough going. This makes it easier to handle.
Step 2: Melt Butter and Cocoa
Grab a medium saucepan and set it over medium heat. Add your butter and let it melt away. Once it’s liquid gold, whisk in the cocoa powder and that optional espresso powder until it’s all smooth and glossy. Take it off the heat – we don’t want anything to burn!
Step 3: Combine Wet Ingredients
Give that melted butter and cocoa mixture a stir, then add in your avocado oil. Next, pour in the granulated sugar and the brown sugar. Stir it all together until it’s well combined. It’ll look like rich, dark chocolate pudding!
Step 4: Add Eggs and Vanilla
Now, let’s add those eggs. Crack them in one at a time, whisking well after each addition until they’re fully incorporated. Finally, stir in the vanilla extract. Can you smell that deliciousness already?
Step 5: Combine Dry Ingredients
In a separate, larger bowl, whisk together your cake flour, baking soda, baking powder, and salt. This ensures all our dry ingredients are evenly distributed, which is key for a perfectly baked cookie.
Step 6: Combine Wet and Dry
It’s time to bring our wet and dry ingredients together! Gradually add the dry ingredients to the wet ingredients, mixing until they’re just combined. Be careful not to overmix here; we want tender cookies, not tough ones.
Step 7: Add Chocolate Chips
Gently fold in that ¾ cup of mini chocolate chips. Give them a nice, even distribution throughout the dough.
Step 8: Assemble the Cookies
Time to shape our cookies! Drop rounded tablespoons of the cookie dough onto baking sheets that you’ve prepared with parchment paper. Then, use your thumb (or the back of a spoon) to make a little indentation in the center of each cookie. This is where our creamy filling will go!
Step 9: Add Filling
Grab that chilled cream cheese filling. Spoon about 1 teaspoon of the filling into the indentation of each cookie. It’s like tucking a little surprise inside!
Step 10: Top (Optional)
If you’re feeling fancy (and who isn’t with cookies like these?), sprinkle the tops of the cookies with the remaining ¼ cup of mini chocolate chips. It adds a lovely little touch.
Step 11: Bake
Pop those beauties into a preheated oven at 350°F (175°C). Bake them for about 10-12 minutes. You’ll know they’re ready when the edges look set, but the centers are still just a little bit soft. That’s the secret to a chewy cookie!
Step 12: Cool
Once they’re out of the oven, let the cookies cool on the baking sheets for a few minutes. This helps them set up properly. Then, carefully transfer them to a wire rack to cool completely. Patience is key here, but oh-so-worth-it!
Substitutions & Additions
Feeling creative? I love that about you! Here are a few ideas to jazz up your Black Bottom Cookies:
- Nutty Goodness: Add about ½ cup of chopped walnuts or pecans to the cookie dough along with the chocolate chips for a delightful crunch.
- Peppermint Swirl: Stir a tiny bit of peppermint extract into the cream cheese filling for a festive twist, especially around the holidays!
- Dark Chocolate Lovers: Swap some of the mini chips for mini dark chocolate chips or even some chopped dark chocolate for an even richer flavor.
- Coffee Kick: If you skipped the espresso powder earlier, you could add a teaspoon of instant coffee granules to the dry ingredients to enhance the chocolate flavor.
Tips for Success
Here are a few of my go-to tricks to ensure your Black Bottom Cookies turn out perfectly every time:
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This is crucial for smooth mixing and preventing curdled dough.
- Don’t Overmix the Dough: Overmixing can develop the gluten in the flour, leading to tougher cookies. Mix until just combined.
- Chilled Filling is Key: Keeping the cream cheese filling chilled makes it much easier to spoon into the cookie dough without it spreading too much.
- Prep Ahead: You can make the cream cheese filling a day in advance and store it in the refrigerator. You can also scoop the cookie dough onto baking sheets (without the filling) and freeze them for later. Just bake from frozen, adding a minute or two to the baking time.
- Watch Your Oven: Ovens can vary! Keep an eye on your cookies during the last few minutes of baking to prevent them from overbaking.
How to Store It
Once these beauties have completely cooled, you’ll want to store them properly to maintain their deliciousness. Place them in an airtight container at room temperature. They should stay fresh and yummy for about 3-4 days. If you find yourself with a surplus (ha!), you can also freeze them in an airtight container for up to 3 months. Just let them thaw at room temperature before enjoying.
FAQs
Q: Can I use regular sized chocolate chips instead of mini ones?
A: You certainly can! Regular sized chocolate chips will still be delicious. Just be aware they might melt and spread a bit more during baking.
Q: My cream cheese filling seems too soft. What should I do?
A: If your cream cheese filling is too soft to handle, pop it back into the refrigerator for another 15-30 minutes until it firms up a bit more. This will make it easier to scoop.
Q: Can I make these dairy-free?
A: That’s a great question! For the cream cheese filling, you could try a dairy-free cream cheese alternative. For the cookie dough, you’d need to experiment with dairy-free butter alternatives and ensure your chocolate chips are dairy-free as well. It’s definitely possible with the right swaps!
Decadent Black Bottom Cookies
Equipment
- Medium bowl
- Medium saucepan
- larger bowl
- Baking sheets prepared with parchment paper
- Wire rack
- Airtight container
Ingredients
Cream Cheese Filling
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.33 cup mini chocolate chips
Chocolate Cookie Dough
- 1 cup unsalted butter cut into pieces
- 0.5 cup natural cocoa powder
- pinch espresso powder optional
- 2 Tablespoons avocado oil or canola/vegetable oil
- 1 cup granulated sugar
- 0.66 cup light brown sugar firmly packed
- 2 large eggs room temperature
- 1.5 teaspoons vanilla extract
- 3.5 cups cake flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon table salt
- 0.75 cup mini chocolate chips
- 0.25 cup mini chocolate chips for topping (optional)
Instructions
- In a medium bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently stir in mini chocolate chips. Refrigerate while preparing cookie dough.
- In a medium saucepan over medium heat, melt butter. Whisk in cocoa powder and optional espresso powder until smooth and glossy. Remove from heat.
- Stir avocado oil into the melted butter and cocoa mixture. Add granulated sugar and brown sugar, stirring until well combined.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- In a separate larger bowl, whisk together cake flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in ¾ cup of mini chocolate chips.
- Drop rounded tablespoons of cookie dough onto prepared baking sheets. Make an indentation in the center of each cookie with your thumb or the back of a spoon.
- Spoon about 1 teaspoon of the chilled cream cheese filling into the indentation of each cookie.
- Optional: Sprinkle the tops of the cookies with the remaining ¼ cup of mini chocolate chips.
- Bake at 350°F (175°C) for 10-12 minutes, or until edges are set and centers are slightly soft.
- Let cookies cool on baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely.