Indulge in these delectable Soft Batch Cream Cheese Double Chocolate Cookies, loaded with rich semi-sweet chocolate chunks and creamy white chocolate chips. If you’re craving another chocolatey treat, be sure to try my Chocolate Espresso Cookies!
Why You’ll Love These Cream Cheese Chocolate Cookies
These cookies are a chocolate lover’s dream come true, featuring two types of chocolate in every bite. The addition of cream cheese creates an ultra-soft and moist texture that sets them apart from your typical chocolate chip cookie. Plus, they come together easily with simple ingredients you likely already have on hand.
Ingredients and Substitutions
Room Temperature Ingredients
Using room temperature ingredients is crucial for this recipe. Cold butter or cream cheese can result in lumps, affecting the texture of your cookies. It usually takes about 15-30 minutes for these ingredients to reach room temperature. If you’re short on time, here are some quick tips:
- Cream Cheese: Remove from foil packaging and microwave for about 20 seconds.
- Butter: Cut into smaller pieces and let sit for a few minutes, or place in a zip-top bag and flatten with a rolling pin to speed up softening.
Chocolate Chunks and Chips
- Semi-Sweet Chocolate Chunks: These melt beautifully and provide gooey pockets of chocolate. You can substitute with chocolate chips if preferred.
- White Chocolate Chips: Add a creamy sweetness that complements the dark chocolate. Feel free to use milk chocolate chips or butterscotch chips as alternatives.
How to Make Soft Batch Cream Cheese Double Chocolate Cookies
Step 1: Prepare the Oven and Baking Sheets
- Preheat your oven to 350°F (175°C).
- Line three baking sheets with parchment paper.
Step 2: Mix Wet Ingredients
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held mixer), combine:
- ½ cup (113 g) unsalted butter, room temperature
- ¼ cup (56 g) cream cheese, room temperature
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (30 g) confectioners’ sugar
- Beat on high speed for 2-3 minutes until fully combined and creamy. Scrape down the sides as needed.
Step 3: Add Egg and Vanilla
- With the mixer on low speed, add:
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- Mix for about 1 minute until incorporated.
Step 4: Add Dry Ingredients
- Gradually add the following to the wet mixture:
- 2¼ cups (281 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- Mix on low speed for about 1 minute until the ingredients are fully incorporated.
Step 5: Fold in Chocolate
By hand, fold in:
- 1 cup (170 g) semi-sweet chocolate chunks
- 1 cup (170 g) white chocolate chips
- Ensure the chocolates are evenly distributed throughout the dough.
Step 6: Scoop and Flatten
- Using a 3-tablespoon cookie scoop, place dough onto the prepared baking sheets. You should have about 20 cookies, spacing them evenly.
- Use your hand or the bottom of a glass to gently flatten each cookie dough ball.
- Pro Tip: Add extra chocolate chunks or chips on top for an attractive presentation.
Step 7: Bake
- Bake in the preheated oven for 8-10 minutes. The cookies should be slightly underdone with just the edges starting to brown.
- Note: These cookies do not spread much during baking, so flattening them ensures a more even bake.
Step 8: Cool
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire cooling rack.
Do These Cookies Spread?
No, these cookies maintain their shape during baking due to the cream cheese in the dough. If you prefer a thicker, softer cookie, you can skip flattening them. However, be aware that the centers may remain slightly more underdone.
Storage
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the baked cookies for up to 3 months. Thaw at room temperature before enjoying.
Ingredients
- ½ cup (115 g) unsalted butter, room temperature
- ¼ cup (60 g) cream cheese, room temperature
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (30 g) confectioners’ sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2¼ cups (280 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (170 g) semi-sweet chocolate chunks
- 1 cup (170 g) white chocolate chips
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C).
Line three baking sheets with parchment paper.
Mix Wet Ingredients:
In a stand mixer with paddle attachment, combine butter, cream cheese, light brown sugar, and confectioners’ sugar.
Beat on high for 2-3 minutes until fully combined.
Add Egg and Vanilla:
With mixer on low, add egg and vanilla extract.
Mix for about 1 minute until incorporated.
Add Dry Ingredients:
Gradually add flour, cornstarch, baking soda, and kosher salt.
Mix on low speed until just combined.
Fold in Chocolate:
Stir in semi-sweet chocolate chunks and white chocolate chips by hand.
Scoop Dough:
Use a 3-tablespoon cookie scoop to place dough onto prepared baking sheets.
Flatten Cookies:
Gently flatten each cookie with your hand or the bottom of a glass.
Optional: Add extra chocolate pieces on top.
Bake:
Bake for 8-10 minutes, until edges are just starting to brown.
Cool:
Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
Enjoy these Soft Batch Cream Cheese Double Chocolate Cookies with a glass of milk or a cup of coffee for the ultimate treat!
