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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Pleaseee respond quicky because i´m planning to do it for a party tomorrow… Btw LOVE all your recipes
Hi! i am from Venzuela and I only found here ‘whipped’ cream cheese, Can I still do this cookies with that or the recipe its impossible to do it with it?
If that’s all you have, that’s all you have. I can’t guarantee that the dough won’t be too loose as whipped cream cheese has more water/air in it than brick-style. You may need to add more flour. I can’t say for sure. Good luck.
Averie, this recipe rocks! :) I like your blog very much and look forward to future posts.
These really do look decadent! I saw them on Pinterest and hopped right over to check them out!
I blog at: https://jessicathebaker.wordpress.com/
What size cup do you have in mind?Is it 200ml? Thanks
Oh my God, these cookies look just like pillowy chocolate clouds! I love how the chunks of chocolate are just slightly out of focus, and the white background melds perfectly with everything else. Gives the shots a dreamy, smiley feeling :) I need to work on that!
I made these cookies and they were a huge hit! I loved how soft they stayed, even after several days and not the most air-tightest of storage!
Thanks for trying the recipe and I’m glad you’re happy and that they stayed soft for days!
My husband is loving the cream cheese cookies you’ve posted recently, especially the all chocolate ones. We need an oatmeal chocolate chip one now! Any plans for an all cookie book?
These are amazing Oatmeal Choc Chip! https://www.averiecooks.com/2014/11/the-best-oatmeal-chocolate-chip-cookies.html
And no plans for an all-cookie book. I would have loved to but the last book I wrote my publisher wanted all-pumpkin so that’s what I wrote :)
Oh my goodness these are the best EVER!!!! Thank you for sharing. Danya
Thanks for trying the recipe and I’m glad they’re the best ever for you :)
I wasn’t going to make these cookies. I’m not really a chocolate-chocolate chip cookie fan. But your pictures looked so good, and I so love your cream cheese chocolate chip cookies, that I thought maybe someday I’d try them. And then I looked at the pictures again and made them right away. And then they were gone in 24 hours so I made them again, this time with half chocolate chips and half peanut butter chips. They are just too good!
Thanks for trying the recipe TWICE in 24 hours and I’m glad it came out so great for you the first time that you made it again :) The half PB chip combo sounds excellent, too!
These cookies look incredible, Averie! I want to sink my teeth into one right now. You have such amazing talent!
I made these last Monday night, and it would have been nice if I recorded the faces of my friends when they took a bite of these cookies straight from the oven. We love how chocolatey and buttery it was. The cream cheese made a big difference! Your chocolate chip and chunk cookies tops my list, this goes on second. Will try the oatmeal version! :)
I would have loved to see their faces, too! If you like the choc chip & chunk and that’s your #1 cookie, try the regular/non-chocolate dough version of these cream cheese cookies; I have a feeling they could steal the spot from chip & chunk!
And the oatmeal choc chip ones…totally amazing oatmeal cookies that I looooove too :)
I took half a batch of these delicious cooks to the chemo nurses today and they were a huge hit! Next on my to bake list are your almond joy cookies – yay! :-)
Thanks for trying the recipe and I’m glad it came out great for you and how wonderful that you were sharing with other nurses! LMK how the next round of the Almond Joy Cookies come out!
Oh, my word!!! You have me seriously craving some melty chocolate chip cookies right now!! Love these!!!
Thanks my friend! I have been thinking about your latest PB/choc cake ALL DAY! :)
Oh my gosh, I want to eat my computer screen! I am making myself sit in this chair to type this response instead of running to my kitchen to make these right now. Holy cow. I’m exerting a lot of willpower. But not for much longer….
I made these this morning and they were WONDERFUL!!! Thanks so much for the great recipe!
Thanks for trying the recipe and I’m glad it came out wonderfully for you!