Acorn Cookies

• In a large bowl or the bowl of a stand mixer, beat 1/2 cup (1 stick) unsalted butter and 1/4 cup cream cheese on medium speed with a hand mixer until smooth.
• Next, add 1 cup granulated sugar and mix on a medium-high speed for a couple of minutes, until the mixture becomes lighter in color.
• Add in 1 egg yolk and 1 tsp vanilla bean paste or vanilla extract. Mix on a medium speed until incorporated. Scrape the sides and bottom of the bowl with a rubber spatula as needed.
• Then, add 2 cups flour, 1 Tbsp cocoa powder (the remaining 1 Tbsp will be added later), 2 tsp cornstarch, 1/2 tsp fine salt, and 1/4 tsp baking powder to the butter mixture and mix at a low speed until it is JUST incorporated. The dough will be a pale brown color. If you want it to be a slightly warmer brown color, you can add in a few drops of yellow gel food coloring. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly mixed together.
• At this point, the dough should still be pretty sticky and should be a light brown color. Scoop half of the dough onto a large piece of plastic wrap and flatten the dough out into a rectangle that's about 1/3 inch thick (this makes it easier to scoop from later). Wrap the dough tightly and set aside.
• Mix the remaining 1 Tbsp of cocoa powder into the remaining dough on a low speed until combined, then flatten out the dough on a piece of plastic wrap and wrap tightly.
• Chill both portions of dough in the fridge for about 30 minutes, in the freezer for 10 minutes, or in the fridge overnight.
• Preheat the oven to 350°F/175°C right before you start shaping the cookies, and line two large baking sheets with silicone baking mats or parchment paper. It will take a bit of time to shape all the cookies, and that should give your oven enough time to fully preheat. Set aside.
• Unwrap each portion of cookie dough so that it's sitting on top of the plastic wrap. Use a tsp measure to scoop the light brown dough, then use your hands to roll the dough into the shape of an acorn (mine were just shy of 1 inch long). I rolled the dough into a ball, then pinched one side to give it a bit of a point.
• Then use the same teaspoon measure to scoop the dark brown dough, and shape it to look like the top of an acorn (see pictures above). Place this against the top of the light brown dough, and gently press it down so that they stick together. I like to add a little dimension to the top of the acorn with a small round cutter, but this is optional! You can use a small spoon or score it with a paring knife.
• Then, use about 1/4 teaspoon of the dark brown dough to create a stem. Press it into the top of the acorn to make sure it will stick to the cookie once it's baked.
• Repeat with the remaining dough. Place the cookies about 1 inch apart on the prepared baking sheets (they don't spread much). If the dough starts to get too soft or sticky to shape, pop it back in the fridge to let it firm up for a bit.
• Chill the cookies (pan and all) one more time in the fridge for 15 minutes or the freezer for 5 minutes to help them keep their shape as they bake.
• Bake one sheet of cookies at a time. Bake for 13-15 minutes on the middle rack of your oven. Rotate the pan halfway through to help them bake more evenly. Keep a close eye on the cookies and be sure to pull them out before the edges start to brown. I like to poke one of the cookies to test for doneness. The outside should be slightly firm, like it has a soft crust. It's ok if it's still a little bit soft, but it should not be soft like dough, and you shouldn't leave a big fingerprint. When in doubt, err on the side of undercooking! The cookies will continue to firm up on the pan as they cool.
• Let the baked cookies cool fully on the pan, then enjoy!