Soft Batch Cream Cheese Chocolate Chocolate Cookies

filed under: Chocolate Cookies on April 8, 2016

There are TWO kinds of chocolate in these Soft Batch Cream Cheese Chocolate Chocolate cookies and they are amazing!  For another chocolatey cookie, try my Chocolate Espresso Cookie.

Soft Batch Cream Cheese Chocolate Chocolate Cookies

No, I did not accidentally repeat myself in the title; it just makes it clear that I used two kinds of chocolate in this cookie–chocolate and white chocolate chips. I know some folks don’t like white chocolate in their cookie so if you happen to be one, feel free to just leave them out! You will still have the softest, chewiest, chocolatiest cookie ever!

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Soft Batch Chocolate Chip Cookie Recipe

Soft Batch Cream Cheese Chocolate Chocolate Cookies Recipe

These Soft Batch Chocolate Chip cookies truly live up to their name! So, get out your stand mixer and the ingredients you need to get a batch of these made!

Ingredients (full recipe below)

  • Unsalted butter–room temperature
  • Cream cheese–room temperature
  • Light brown sugar
  • Confectioners’ sugar
  • Egg–room temperature
  • Vanilla extract
  • All-purpose flour
  • Cornstarch
  • Baking soda
  • Kosher salt
  • Semi-sweet chocolate chunks
  • White chocolate chips

Room Temperature Ingredients

Room temperature ingredients are important here. If you beat butter or cream cheese when it is still cold, you will end up with lumps. It takes 15-30 minutes for butter and cream cheese to get to room temperature, but if you forgot to take it out, there are a couple of things you can do to speed up the process.

  • To quickly soften cream cheese, take it out of the foil wrapping and heat it up in the microwave for about 20 seconds.
  • To soften butter, slice the butter into smaller pieces. Then, let it sit out for a couple of minutes. Or, place the stick of butter in a zipped plastic bag and flatten it out a bit with a rolling pin. This will allow the butter to come to room temperature in 1-2 minutes. (Do not heat up the butter in the microwave to soften it.)

Cookies

How to Make Soft Batch Cookies

To get started baking these Soft Batch Cookies, preheat the oven to 350°F and prepare three baking sheets by lining them with parchment paper. Using a stand mixer with a paddle attachment (or a handheld mixer), add the butter, cream cheese, brown sugar, and confectioners’ sugar. Beat on high until the ingredients are fully combined (2-3 minutes).

Next, blend in the egg and vanilla on the lowest speed for about a minute. Then, add in the remaining dry ingredients and mix on low for another minute, or until the ingredients are fully incorporated. By hand, fold in the chocolate chunks and white chocolate chips. (I much prefer the chocolate chunks in this cookie vs. chocolate chips. The melting ooey-gooey factor is a BIG one when using chunks of chocolate.)

Best Ever Soft Batch Chocolate Chip Cookies

Baking Soft Batch Cookies

The original recipe calls for chilled cookie dough, but I found that I did not need to do that with the addition of confectioners’ sugar instead of granulated sugar. So, once you have your cookie dough mixed, it’s time to get the cookies in the oven!

Using a 3 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets. I fit eight cookies on each of the first two baking sheets, which left four for the third sheet. Use your hand or the bottom of a glass to flatten the cookies. Add some extra chocolate chunks or white chocolate chips on top for a chocolatey bonus and lovely presentation!

These cookies do not spread. If you prefer a soft mound of cookie instead of a flatter version, feel free to do that! (You can see a cookie that I did not flatten and you can see that it holds its shape nicely. If you choose this method the center may be a bit more underdone than a flattened cookie.)

Bake the cookies for 8-10 minutes, and don’t let them get dark brown. Cookies are actually better when they are slightly underdone and barely brown on the edges. After removing the cookies from the oven, let them cool for 5-10 minutes before moving them to a cooling rack.

Soft Batch Chocolate Chip Cookies

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Soft Chocolate Chip Cookies

 

4.78 from 18 votes
softbatch-cream-cheese-cookies (1)
Soft Batch Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Nope, not a misprint! There are TWO kinds of chocolate in these Soft Batch Cream Cheese Chocolate Chocolate cookies and they are amazing. AMAZING.

Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, cookies, Soft Batch Cream Cheese Chocolate Chocolate Cookies
Servings: 20 cookies
Calories: 215 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • 1/2 cup (113g or 1 stick) unsalted butter, room temperature
  • 1/4 cup (2 ounces) cream cheese, room temperature
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (30g) confectioners' sugar
  • 1 large egg, room temperature
  • 1 tablespoon McCormick vanilla extract
  • 2 1/4 cups (281g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 1 cup (6 ounces or 170g) semi-sweet chocolate chunks
  • 1 cup (6 ounces or 170g) white chocolate morsels (chips)
Instructions
  1. Preheat oven to 350°F. Prepare three baking sheets by lining them with parchment paper.

  2. In the bowl of a stand mixer with a paddle attachment (you can also use a hand-held mixer) add butter, cream cheese, brown sugar, and confectioners sugar. Beat on high for 2-3 minutes or until ingredients are fully combined. Scrape down sides of the bowl as needed.

  3. With the mixer on its lowest speed, add in the egg and vanilla and blend for about 1 minute.

  4. Add in the flour, cornstarch, baking soda, and salt. Then, turn the mixer on low and mix for about 1 minute, or until ingredients are fully incorporated.

  5. Fold in the semi-sweet chocolate chunks and white chocolate morsels and mix by hand until combined.

  6. Using a 3-tablespoon cookie scoop, scoop batter out onto cookie sheet. I fit 8 cookies on two sheets then 4 cookies on the final prepared cookie sheet. (20 total cookies)
  7. Using your hand or the bottom of a kitchen glass, press the cookie dough down so that it not rounded on top. (PRO TIP: Add extra morsels on top for a beautiful cookie presentation!)

  8. Bake for 8-10 minutes. Cookies are better when slightly underdone and just barely brown on the edges. Keep a close eye that they do not get dark brown.

  9. Allow cookies to cool for 5-10 minutes before moving to cooling rack.

Recipe Video

 

I think I groaned out load when I bit into this cookie. It's quite possibly the best chocolate chip cookie ever, and I do consider myself an expert!

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Comments

  • Anamar Cora says:

    Just made these now and they’re not bad. I agree with another comment that you can taste the flour in the cookie and the cookie does come out more cake like. I used half a bar of cream cheese but I honestly can’t taste that much of a difference in taste. What I am learning as I’m trying different chocolate chip recipes is that using chocolate chunks instead of chips is a must

  • Gloria williams says:

    Did you post a recipe for peanut butter chocolate ganache? It was layered and had German Chocolate cake mix in it with a filling of peanut butter and cream cheese. I only got part of the recipe and have tried everywhere to retrieve it without success.

  • Kaylee says:

    These came out just how I like cookies! Fluffy, soft, and with gooey chocolate. When I ate the leftovers, I reheated them in the microwave for about 10-15 seconds and they were delicious for days!

  • Suz says:

    The recipe says 1/4 cup or 2 ounces cream cheese. The video shows putting in an entire 8 ounce bar of cream cheese. Which is correct?

    • Amanda Rettke says:

      Written recipe is correct.

  • Chandra says:

    Favorite chocolate chip recipe of all. I get so many compliments on this recipe. Started weighing out my measurements and this cookie comes out perfect every time. This is a hardy cookie but not overly cake like. My friend still thinks I place the chocolate chip on this cookie after I bake it. She doesn’t understand why they don’t sink to the bottom. Today we are trying espresso chocolate chip and white choocolate

  • Janet Bacon says:

    Looks like you use 8 oz.cream cheese in video but recipe only 2 oz.?

  • Diane says:

    If you don’t use the white chocolate chips can you use regular semi sweet in place? Or just extra chunks?

    • Elizabeth Keeney says:

      Hi, Diane! I work with iambaker and am happy to help with questions. Yes, you could substitute more semi-sweet chocolate chips or chunks for the white chocolate. Have a great day!

  • Sue says:

    These cookies were very good….however my cookies were more cake like….a friend of mine also made them and hers turned out perfect! What did I do wrong? I thot maybe leave out the soda?

    • Elizabeth Keeney says:

      Hi, Sue! I work with iambaker and am happy to help with questions. It could have been the flour you used (like cake flour). Or, the measurement of the flour was not exact; it’s easy to get a little too much flour when measuring. An additional reason could be that a larger egg was added to the mix. I hope this helps, and have a great day!

  • Aparna says:

    Hi! Can this cookie dough be frozen, and if so, for how long? Or could be in the fridge for a few days before baking? I just mixed it last night but didn’t have time to bake. Please let me know! Thank you!

  • Kelly says:

    Can I substitute something else for the egg?

    • Elizabeth Keeney says:

      Hi, Kelly! I work with iambaker and am happy to help with questions. You could try one of these egg substitutes. Have a great day!

  • Joan Fowler says:

    I am having a hard time finding the semi-sweet chocolate chunks . Could I use the semi-sweet chocolate chips? Thanks

    • Elizabeth Keeney says:

      Hi, Joan! I work with iambaker and am happy to help with questions. You can definitely use chocolate chips in place of the chunks. Have a great day!

  • Nancy says:

    I just made these cookies and was very disappointed I make a lot of chocolate chip cookies and have had many compliments. These sounded like they would be really delicious . To me they tasted like they were not complete done. I even baked them a little longer. I guess it could be my fault because I generally put In 3 cups f choc chips a cup of walnuts and pecans. Sorry I will just back to my old recipe thanks anyway there are many of your other recipes that I will be trying

  • Terri DeMond says:

    Hi Recipe for the Cream Cheese Choc chip cookies won’t print. I hit the Print button and nothing happens.??

    • Elizabeth Keeney says:

      Hi, Terri! I work with iambaker and am happy to help with questions. We just tested it, and it printed on my end. Try refreshing the page. I hope this helps!

  • Jennifer Crawford says:

    These cookies came out sooo good! I have been searching for the perfect soft cookie and I think I have found it!