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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These are delicious! Loved the recipe but found that my cookies spread a bit too much. What do you recommend for next time for them to be fluffier like your picture?? I followed recipe to a tee ?
Here is a list to all my cookie baking troubleshooting. Follow all, i.e. KA Flour, Silpat, chill time, etc. and they will be nice and tall! Keep me posted how things go after you try those things. https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
I have the dough chilling of these right now…Do you think instead of making individual cookies i could bake them in a pie plate to make a big thick cookie cake? I have seen a recipe for regular cooking like this wondering if it would work – just bake longer obviously
Yes you could and I have multiple recipes for cookie pies. Google Averie Cooks cookie pie and quite a few will pop up.
Can you double the recipe?
yes
oh. my. gosh.
first i tried the soft batch chocolate chip cookies and after time-and-time again getting stuck up late at night making another double batch because the four of us at home devoured them it honestly made my day to see all the new recipes! this recipe (along with the chocolate chip cookies) was one I did for the PTO fundraiser bake sale and I’ve been asked so many times for the recipe. I did mine a little differently though- 350` and i just make up the batch and fridge that bowl for the night… then i do 6 oversized balls on the cookie sheet and palm flatten a little bit and bake 15 minutes. Sometimes if I’m feeling frisky while the first batch is baking i’ll roll up the other balls in the bowl and toss them back in the fridge (covered) just to speed up the baking process. any chance of a thick peanut butter cookie that has the soft batch consistency that are in these recipes? thanks!
Glad these are a big hit with you!
For PB I love these https://www.averiecooks.com/2015/06/the-best-flourless-peanut-butter-cookies.html and really any of the other PB cookies in the ‘Related Recipes’ section of that post are great!
Love your site ! Looking forward to making some cookies later.
I made these today and they were super soft and tasted amazing! However, I had issues with mine not spreading. They stayed pretty much exactly how they were going in the oven. I went over the ingredients and instructions numerous times and I think I did everything correct. I used organic butter and cream cheese, could that affect it? My other thought was my baking soda had gone bad, but I think it’s less than 6 months old. I have never had issues with cookies not spreading and wanted your expertise!
Often with cookies that don’t spread I find that it’s because of over-flouring (accidentally adding a bit too much) so I would say use a lighter hand when measuring it next time. You can also flatten the dough more that you did before baking and/or reduce the amount of chilling time. Normally I would never say that because for most people, it’s that the cookies spread but in your more isolated situation, I’d try those things and see how it goes.
Glad the taste was amazing!
Wow! I made the double chocolate cream cheese cookies today and they are wonderful! The coffees really make it deep chocolate flavor. I am going to try making them without the coffees to see if there would be more of the cream cheese flavor. These are one of the best cookies I’ve made, and I’ve made many different kinds over the years! Thanks for sharing your recipe. I want to try more of them!!
Thanks for trying the recipe and I’m glad it came out great for you!
Have you tried it with whole wheat flour or stevia? I reaaaaaallly want to try these but I know my kids won’t be able to stay away from these..I want to feel somewhat better about us stuffing our faces with these! Lol
No I haven’t tried either of those and honestly don’t know how well they’d work. Whole wheat flour would make the cookies dense, dry, and heavy. And you need the bulk from real sugar not just a pinch of stevia for the appropriate dough consistency. Make as written and go for a few extra walks or trips to the park with your kids :)
Do you have a conversion for high altitude baking?
I don’t because I live at sea level but there are online resources you can google for.
I just made this except I made a little pocket in the middle and filled with cream cheese. Oh.my.god
Soooo sooo good
Thanks for trying the recipe and I’m glad it came out great for you with the cream cheese in the middle!
I’m just curious if you’ve ever had a weight problem? Well I used to be 395 lbs, but have been around 125 for the past couple of years. Now that I’ve stumbled across this page there’s no way I can leave without bookmarking it. In the back of my mind all I can hear is that 395 lb girl saying yes I’m back, and the 125 lb girl screaming NO DON’T DO IT!!!! Needless to say, I’m making these tonight :)
No I haven’t. I eat as clean as possible, workout, and sample what I make but of course don’t eat an entire batch of cookies, a whole cake, a pan of brownies, etc. by myself. My friends, neighbors, and family love the donations!
Can I know how many grams of 1 cup?
Use an online conversion tool that you can find by googling.
OMG! I made these tonight and was too anxious to even fridge the dough and they came out amazing!! Very rich but not too chocolatey at all. Trying to limit myself to only eating two of them :)
Thanks for trying the recipe and I’m glad it came out great for you!
I made these a couple of days ago. I’m not quite sure what adjective to use because I don’t think anything that I could say would do them justice. They’re THAT GOOD!!!! We finished them quickly, so I’m making more soon!
Thanks for trying the recipe and I’m glad it came out great for you!
These were so good! I guess I lucked out because I used “spreadable” cream cheese (the kind from the big tub at Costco), and I didn’t chill them at all. They hardly spread at all! I had to flatten the next pans that went in the oven a lot more. It was so easy. They were so delicious. My husband and the 5 girls I nanny LOVED them. I bake them for exactly 9 1/2 minutes. This recipe is a keeper.
Thanks for trying the recipe and I’m glad it came out great for you even with the spreadable style cream cheese and not chilling the dough! Lucky you and lucky for the 5 girls you nanny for and your hubs :)
OH. MY. WORD. Thank you for this recipe. I made them today and they are incredible!! I used parchment paper, if anyone was wondering if that works. I used 8 oz of large size dark chocolate morsels, 2 oz mini semisweet chips and 2 oz regular semisweet. Thanks!!! Must try more varieties :)
Thanks for trying the recipe and I’m glad it came out great for you and I love that you mixed up the variety of chocolate used and that you’re going to try more varieties :)