Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies

These are some of the best chocolate cookies I’ve ever made.

When you’re really craving chocolate and nothing else will do, make these.

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies - Cream cheese keeps them super soft! Say hello to your new favorite chocolate cookie!!

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 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.

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies - Cream cheese keeps them super soft! Say hello to your new favorite chocolate cookie!!

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.

Corrnstarch gives the cookies softbatch-style softness and they stay that way for days, provided you don’t overbake them. 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.

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies - Cream cheese keeps them super soft! Say hello to your new favorite chocolate cookie!!

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.

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.

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies - Cream cheese keeps them super soft! Say hello to your new favorite chocolate cookie!!

Just wait until you sink your teeth into these and all that chocolate.

Heavenly.

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies - Cream cheese keeps them super soft! Say hello to your new favorite chocolate cookie!!

Print Recipe

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies

These are some of the best chocolate cookies I’ve ever made. When you’re really craving chocolate and nothing else will do, make these. The cookies are deep, dark, indulgent, and cream cheese helps them stay extra soft and moist. 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. Corrnstarch gives them softbatch-style softness and they stay that way for days, but don’t overbake them. The cookies are decadent, dense, and wonderfully thick.

Yield: 16 medium/large cookies

Prep Time: 15 minutes

Cook Time: about 10 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

1/2 cup (1 stick) unsalted butter, softened
2 ounces (1/4 cup) brick-style cream cheese (lite brick-style is okay but don't use 'whipped' or 'spreadable')
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon brewed coffee, optional but recommended (leftover from the morning brew okay)
2 teaspoons vanilla extract
1/2 cup unsweetened natural cocoa powder
1 teaspoon instant espresso powder, optional but recommended
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt, or to taste
12 ounces (2 cups) semi-sweet chocolate chips

Directions:

  1. 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.
  2. 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.
  3. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
  4. Add chocolate chips and beat on low speed until just combined, about 30 seconds.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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94 comments

  1. 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!

  2. 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 :)

  3. Can I know how many grams of 1 cup?

  4. 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!

  5. I just made this except I made a little pocket in the middle and filled with cream cheese. Oh.my.god

    Soooo sooo good

  6. Do you have a conversion for high altitude baking?

  7. 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 :)

  8. 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!!

  9. 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!

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