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.
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
- Brewed coffee
- Vanilla extract
- Unsweetened cocoa powder
- Instant espresso powder
- All-purpose flour
- Baking soda
- 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.
Pin This Recipe
- 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
- 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.
- 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.
- 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.
Amount Per Serving: Calories: 279Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 170mgCarbohydrates: 44gFiber: 3gSugar: 29gProtein: 4g
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