Soft Batch Cream Cheese Chocolate Chocolate Cookies

filed under: Chocolate Cookies on April 8, 2016

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

I happen to be sharing the 50 Best Cookie Recipes in the world, do you think this recipe made the cut? 😉 These Soft Batch Chocolate Chip cookies truly live up to their name! One thing that I like to do to ensure I get the chewiest cookie is underbake them by 1-2 minutes. That ooey-gooey cookie texture is pure heaven!

PIN IT HERE!

 

Soft Batch Chocolate Chip Cookie Recipe

Soft Batch Chocolate Chip Cookies

I want to be really straightforward… I add white chocolate morsels to the recipe because I love them. If you are not a big white chocolate fan you will want to stick to Averie Cook’s original recipe!

To make this recipe you will need:

Soft Batch Chocolate Chip Cookie recipe (below)

cookie sheet (I used 3)

parchment paper or silpat

cookie scoop that holds 3 tablespoons of volume

 

Cookies

How to Make 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 confectioner’s sugar instead of granulated sugar.

Room temperature ingredients are important here! See tips on how to quickly bring eggs and cream cheese to room temp. here.

Best Ever Soft Batch Chocolate Chip Cookies

These cookies do not spread. If you prefer a soft mound of cookie instead of a flatter version, feel free to do that! Here is 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.

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.

Soft Batch Chocolate Chip Cookies

Love Cookies? Check out my master list!

4.63 from 16 votes
softbatch-cream-cheese-cookies (1)
Soft Batch Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 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
Servings: 20 cookies
Calories: 158 kcal
Author: Amanda Rettke
Ingredients
  • 1/2 cup (113g, 1 stick) unsalted butter room temperature but not melted
  • 1/4 cup (2 oz.) cream cheese room temperature
  • 3/4 cup (150g) light brown sugar packed
  • 1/4 cup (30g) confectioners sugar
  • 1 large egg room temperature
  • 1 tbsp. McCormick vanilla extract
  • 2 1/4 cup (281g) all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 cup (6 oz, 170g) semi-sweet chocolate chunks
  • 1 cup (6 oz, 170g) white chocolate morsels (chips)
Instructions
  1. Preheat oven to 350°F. Prepare three pans with parchment paper.

  2. In the bowl of a stand mixer with 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 bowl as needed.

  3. With mixer on lowest speed, add in egg and vanilla and blend for about 1 minute.
  4. Add in flour, cornstarch, baking soda, and salt and then turn mixer on low and mix for about 1 minute, or until ingredients are fully incorporated.

  5. Add in 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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

  • Don't Pass on Dessert!