Decadent and incredibly tasty, Softbatch Cream Cheese Chocolate Chocolate Chip Cookies are pillowy soft and thick. They are always a crowd-pleaser and a chocolate lover’s dream!!
These cookies are dense, fudgy, and wonderfully thick. You have to chill the dough to get this thick cookie. Otherwise, the cookies will spread too much and bake thin around the edges with a hump in the middle.
Softbatch Cream Cheese Chocolate Chocolate Chip Cookies
- You must chill the dough at least 30 minutes for thick cookies. I really prefer to chill this dough for 1 hour. This firms the butter and cream cheese and allows the cookies to hold that thick texture. You can keep the dough refrigerated up to 5 days and bake as needed.
- Use brick-style cream cheese not the spread, whipped cream cheese. It needs to be at room temperature to mix well with the other ingredients.
- As well, use real butter, not margarine. Margarine has too much oil.
- Cornstarch gives these cookies the ‘soft-batch’ softness and keeps them soft for days. That is… if you don’t over-bake them!
- Do not over-bake these cookies. The edges should be set and slightly browned. The centers will seem under-cooked. However, they will set and firm as they cool.
- Cool the cookies for 3 minutes on the cookie sheet before removing them to a wire rack to cool completely.
- You may want two cookie sheets to bake these cookies on. Do not put the cookie dough on a warm or hot cookie sheet. The cookie sheet needs to be cool when you put the cold dough on it.
A word on flour…
I can’t emphasize this enough. You have to measure flour correctly.
Flour is not measured correctly more than any other ingredient!
When measuring flour, use the “spoon & level” method. Do not scoop the flour out of the container or bag with your measuring cup. Scoop the flour and you could end up with 150% more. Instead, sift the flour first! Next, using a spoon, scoop the flour into the measuring cup. Do not pack the flour down and do not tap the measuring cup– both cause the flour to settle in the cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
Can I freeze these cookies?
You can freeze cream cheese cookies for up to three months in an airtight container. Place cooled cookies on a flat tray in a single layer (so they won’t stick together) and place in the freezer for one hour. Once frozen, place frozen cookies into ziptop freezer bags or in an air-tight container and place them back in the fridge until ready to use.
To defrost, place cookies on the counter to come to room temperature.
Tools used for making these cookies:
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Softbatch Cream Cheese Chocolate Chocolate Chip Cookies
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Save To Your Recipe BoxIngredients
- 1/2 cup unsalted butter at room temperature, no substitution
- 2 ounces cream cheese brick-style, at room temperature
- ¾ cup brown sugar packed, light or dark
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract recommended
- ½ cup unsweetened cocoa recommended
- 1 teaspoon instant espresso powder I used this one.
- 1 and ¾ cups all-purpose flour sifted then measured correctly, I use this brand
- 2 teaspoons cornstarch brand
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 ounces semi-sweet chocolate chips or chunks, I used these
- 6 ounces mini chocolate chips brand I used
Instructions
- Please read all the tips provided above for a successful recipe.
- To the bowl of a stand mixer, add the butter, cream cheese, sugars. Beat on medium-high speed until light and fluffy. This will take about 4 minutes.
- Stop, scrape sides of the bowl resume on medium and add egg and vanilla.
- Sift together cocoa powder, espresso powder, flour, cornstarch, baking soda, and salt in another bowl. Slowly add to cookie mixture and mix about 1 minute until just combined.
- Stir in chocolate chips by hand.
- Cover dough and refrigerate at least 30 minutes.
- When you're ready to bake. Preheat the oven to 350°F. Place a Silpat silicone mat on a half sheet pan.
- Remove chilled dough from refrigerator and using a 2 tablespoon spring-release scoop, scoop into even portions. Roll into a smooth ball between your palms. Place on the room temperature (not hot) baking sheet 2-inches apart.
- Bake at 350°F for 10 to 11 minutes or until edges have set and tops are just set, even if slightly undercooked or glossy in the center. Do not overbake. They will firm up as they cool. Cool for 5 minutes on the baking sheet then remove to a wire rack to cool completely.
- Cookies will keep airtight at room temperature for up to 1 week.
Nutrition
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Maryann Stevens says
These are the best chocolate cookies I have ever baked, and I have been baking for almost 50 years. You must sift the dry ingredients and don’t overtake. They are fabulous!