Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies

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

stack of three chocolate chocolate chip cookies on white plate

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.

close up of a double chocolate chip cookie on white plate

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 

four chocolate chocolate chip cookies on white plate

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. 

three chocolate chocolate chip cookies stacked on top of each other

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. 

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

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.

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

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Yield: 16

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies

Cream cheese keeps these double chocolate cookies super soft! Say hello to your new favorite chocolate cookie!!

Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes

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

Instructions

    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.
    8. 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 Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 279Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 170mgCarbohydrates: 44gFiber: 3gSugar: 29gProtein: 4g

More Chocolate Cookie Recipes:

ALL OF MY CHOCOLATE COOKIE RECIPES! 

Soft and Chewy Nutella White Chocolate Chip Cookies — Thick, rich, chocolaty cookies that are so soft you won’t be able to resist them!

Soft & Chewy Nutella White Chocolate Chip Cookies - Thick, rich, chocolaty cookies that are so soft you won't be able to resist them!

Black & White Cookies — The best of both worlds in one cookie!

Black & White Cookies: Cream Cheese Chocolate Chip & Dark Chocolate Dark Brown Sugar - Easy Combination Cookie Recipe at averiecooks.com

Quadruple Chocolate Soft Fudgy Pudding Cookies – For true chocolate lovers, these super soft cookies are loaded with chocolate

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

Caramel-Stuffed Quadruple Chocolate Cookies — Soft and chewy cookies with four kinds of chocolate and so much gooey caramel! 

Caramel-Stuffed Quadruple Chocolate Cookies - Soft & chewy cookies with four kinds of chocolate and so much gooey caramel! Insanely good!

Andes Mint Chip Soft Fudgy Chocolate Cookies – Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

Andes Mint Chip Soft Fudgy Chocolate Cookies - Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies – Rich, soft chocolate cookies with chocolate chunks and peanut butter chips!

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies - Soft and chewy cookies packed with peanut butter and oozing with dark chocolate!

M&M’s Chocolate Cake Mix Cookies — Foolproof cookies made with just 5 ingredients!! If you’re craving chocolate and want to make super EASY cookies that are soft, FUDGY, and delicious, this is the recipe to make!!

Overhead of M&M’s Chocolate Cake Mix Cookies

Hot Chocolate Cookies — These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday and winter time cookie recipe!

One split Hot Chocolate Cookie

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Comments

  1. 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.

    Rating: 5
    1. 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!

    1. Working on updating all my recipe cards to include the stats. This one hasn’t been done yet but will be soon.

  2. 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!

    1. 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!

  3. 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?

    Rating: 5
    1. 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.

  4. 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?

    1. 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.

    1. I have only made it as written so cannot say for absolute sure how that will work out, although my guess is fine.

  5. 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.

  6. 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!!!!!

    Rating: 5
  7. 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 ?

  8. 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 

    1. Yes you could and I have multiple recipes for cookie pies. Google Averie Cooks cookie pie and quite a few will pop up.

  9. 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!

  10. 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!

    1. 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!

  11. 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!!

  12. 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

    1. 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 :)

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

    Soooo sooo good

    1. Thanks for trying the recipe and I’m glad it came out great for you with the cream cheese in the middle!

  14. 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 :)

    1. 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!

  15. 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 :)

  16. 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!

  17. 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.

    1. 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 :)

  18. 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 :)

    1. 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 :)

  19. Pleaseee respond quicky because i´m planning to do it for a party tomorrow… Btw LOVE all your recipes

  20. 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?

    1. 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.

  21. 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!

  22. 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!

  23. 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?