Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies — Cream cheese keeps these double chocolate cookies super soft! Say hello to your new favorite chocolate cookie!!
Chocolate Chocolate Chip Cookies
These cream cheese chocolate chip cookies are some of the best chocolate cookies I’ve ever made. When you’re really craving chocolate and nothing else will do, make these.
I’ve made Softbatch Cream Cheese Chocolate Chip Cookies (pinned 1 million times) and White Chocolate Cream Cheese Cookies. It was time for a chocolate version.
The double chocolate cookies are deep, dark, indulgent, and cream cheese helps them stay extra soft and moist. I’ve found when making cream cheese cookies that the cream cheese helps intensify the buttery flavor and you’re left with cookies with unparalleled richness.
Corrnstarch gives the cookies softbatch-style softness and they stay that way for days, provided you don’t overbake them.
The cookies are decadent, dense, and wonderfully thick. For thick cookies, you must plan ahead and chill the dough. Soft, warm dough straight from the mixing bowl that contains softened butter and softened cream cheese will never bake up into thick, puffy cookies.
Just wait until you sink your teeth into these and all that chocolate. Heavenly.
What’s in Chocolate Chocolate Chip Cookies?
Here’s what you’ll need to make these double chocolate chip cookies:
- Unsalted butter
- Cream cheese
- Light brown sugar
- Granulated sugar
- Egg
- Brewed coffee
- Vanilla extract
- Unsweetened cocoa powder
- Instant espresso powder
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Semi-sweet chocolate chips
How to Make Double Chocolate Chip Cookies
To make these soft batch chocolate chip cookies, you’ll first need to cream together the butter, cream cheese, sugars, egg, coffee, and vanilla. Scrape down the sides of the bowl and add in the cocoa powder and espresso powder.
Mix until combined, then add remaining dry ingredients. Gently fold in the chocolate chips last.
Scoop the double chocolate chip cookie dough into 1/4 cup balls, then chill for at least 2 hours. Once chilled, bake the dough for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked or glossy in the center.
How to Store Chocolate Chocolate Chip Cookies
These double chocolate cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Alternatively, unbaked cookie dough can be stored in an airtight container 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.
Can I Add Extra Mix-Ins?
I don’t see why not! You could add chopped nuts, use a mixture of chocolate chips, peanut butter chips, you name it.
Tips for Making Double Chocolate Cookies
Use old-fashioned brick-style cream cheese. ‘Whipped’ or ‘spreadable’ cream cheese isn’t thick enough, has too much water content, and the cookies will spread. You can use lite brick-style, but not fat-free, because some fat is necessary to properly bind the ingredients.
Given their dark color it’s visually hard to determine when chocolate cookies are done and it’s easy to overbake. Plus, cocoa powder has a drying effect so watch them closely and pull them before you think they’re done.
If you use a cookie scoop and bake on a Silpat, even better. All these little cookie baking tricks do add up to help you achieve bakery-style cookies at home.
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Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, softened
- 2 ounces 1/4 cup brick-style cream cheese (lite brick-style is okay but don’t use ‘whipped’ or ‘spreadable’)
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon brewed coffee, optional but recommended (leftover from the morning brew okay)
- 2 teaspoons vanilla extract
- ½ cup unsweetened natural cocoa powder
- 1 teaspoon instant espresso powder, optional but recommended
- 1 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt, or to taste
- 12 ounces 2 cups semi-sweet chocolate chips
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, cream cheese, sugars, egg, optional coffee (doesn’t make cookies taste like coffee, serves to enhance the chocolate flavor), vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 4 to 5 minutes.
- Stop, scrape down the sides of the bowl, and add the cocoa powder, optional espresso powder (doesn’t make cookies taste like coffee, serves to enhance the chocolate flavor), and beat on medium-high speed until combined, 1 to 2 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
- Add chocolate chips and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked or glossy in the center; don’t overbake which is easy to do with chocolate cookies. Cookies firm up as they cool so pull them before you think you need to.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container 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.
- Adapted from Softbatch Cream Cheese Chocolate Chip Cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have been baking for years…and years. Honestly, this is THE BEST chocolate cookie that I have ever tasted. I usually pass on a chocolate cookie because they are dry or blah, but not these! They are rich, fudgy and thick. They are great thawed after frozen and after leaving on the counter, in an airtight container, for days. Really great recipe.
I think I finally found a chocolate cookie that I actually love! These are thick and have a great taste and texture. I didn’t add the espresso powder, but did add the tbsp of coffee. I made 14 very good size cookies and baked them for 10 1/2 minutes. The dough before chilling is pretty sticky, so what I did was after dropping them on the sheet with the cookie scoop, then chilling for 2 hours, I gently rolled the chilled dough balls into a better looking ball, which gave a nicer shaped cookie after baking. Great recipe!
I think I finally found a chocolate cookie that I actually love! These are thick and have a great taste and texture. I didn’t add the espresso powder, but did add the tbsp of coffee. I made 14 very good size cookies and baked them for 10 1/2 minutes. The dough before chilling is pretty sticky, so what I did was after dropping them on the sheet with the cookie scoop, then chilling for 2 hours, I gently rolled the chilled dough balls into a better looking ball, which gave a nicer shaped cookie after baking. Great recipe!
Thanks for the 5 star review and I am glad you finally found a chocolate cookie you love! I am extremely picky about chocolate cookies and honestly most are dry and do not impress me but these are one of my personal faves, too!
I have been baking for years…and years. Honestly, this is THE BEST chocolate cookie that I have ever tasted. I usually pass on a chocolate cookie because they are dry or blah, but not these! They are rich, fudgy and thick. They are great thawed after frozen and after leaving on the counter, in an airtight container, for days. Really great recipe.
I am glad that these are the best chocolate cookies you’ve ever made or tasted! I usually pass on chocolate cookies too because yes, most are dry, blah, just meh. I am glad you love these are much as I do (as a non-chocolate cookie lover, normally)!
Made the dough 5 days ago but did not bake until yesterday since our air conditioner died the day I made the dough. And, trust me, you don’t want to turn on your oven in TN in the middle of August with no AC in your kitchen! But with that problem fixed, I can tell you that the cookies were perfect even after 5 days of refrigeration. Sooo incredibly soft that they almost melt in your mouth. My husband and I both LOVED these cookies! I followed the recipe EXACTLY as written and had no issues at all.
Made the dough 5 days ago but did not bake until yesterday since our air conditioner died the day I made the dough. And, trust me, you don’t want to turn on your oven in TN in the middle of August with no AC in your kitchen! But with that problem fixed, I can tell you that the cookies were perfect even after 5 days of refrigeration. Sooo incredibly soft that they almost melt in your mouth. My husband and I both LOVED these cookies! I followed the recipe EXACTLY as written and had no issues at all.
Thanks for the 5 star review and I am glad to hear that even after 5 days in the fridge chilling, they were perfect! And you’re right, better to have waited than to have heated up your house in the summer in TN without air!
What are the macros (or caloric value) per cookie??
Working on updating all my recipe cards to include the stats. This one hasn’t been done yet but will be soon.
Hi! I want to make cookies for my boyfriend for Xmas and cannot decide between these and your quadruple chocolate pudding cookies. I’m sure they’re both amazing, but do you have a suggestion for me? Would really appreciate it! Thanks and merry Christmas!
If he’s a total chocolate lover freak goes nuts for chocolate, make the quad choc.
If not, make these.
But honestly you cannot go wrong. They are both SUPER delish cookies!
Thanks!
Can I freeze them?
yes
Loved the cookies the first time I made them for my boyfriend and my son loved them so much he requested them for his Birthday! However I don’t know if I can wait 2 hours in the fridge. Can I cut back on the time by 15 to 25 minutes?
Thanks for the 5 star review and I am glad they turned out so well! I would do exactly what you did that they loved them so much and wouldn’t change a thing if you had great success. And my opinion is no, don’t skip the chilling time.
Hi. I’ve tried your cream cheese chocolate chip cookie recipe and my family and office absolutely loved them. Now I am ready to try this one but I am a bit curious. I’ve noticed that many chocolate cookie recipes advise that the cookies should be cooled completely on the cookie sheet and not to use the rack. Is there a particular reason for this?
Because if you under bake them slightly and then you remove them immediately to a rock, they’re probably going to be very fragile. They finish their final cooking on the baking sheet itself.
Is it okay to use dutch-processed cocoa powder instead of natural?
I have only made it as written so cannot say for absolute sure how that will work out, although my guess is fine.
I am just wondering what the significance in taste is with and without the coffee and espresso. I plan to make these tomorrow as a cheat meal and I don’t want to be disappointed. I don’t love coffee flavors in my baking but LOVE cream cheese.
Then make without espresso if you don’t think you will like it.
This is the best cookie recipe I have ever used. Do yourself a favor and make it. I skipped out on the coffee and espresso ingredients because I didn’t have any on hand… and it was still incredible. I NEVER leave reviews of anything… but this deserves it. I’ll be making this for FOREVERRRRRRRR!!!!!
Thanks for the 5 star review and glad you love these cookies and will be making them forever!