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  • 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.

    Soft Batch Chocolate Chip Cookie Recipe

    Soft Batch Chocolate Chip Cookies

    This recipe is totally and completely based on a recipe by Averie Cooks for Soft Batch Cream Cheese Chocolate Chip Cookies.

    I only made a few changes because her recipe is SO GOOD. 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



    Tips for Success:

    The original recipe calls for a 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

    Soft Batch Chocolate Chip Cookies
    Prep Time
    10 mins
    Cook Time
    12 mins
    Total Time
    22 mins
    Course: Dessert
    Cuisine: American
    Keyword: chocolate chip cookies, cookies
    Servings: 20 cookies
    Author: Amanda
    • 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)
    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.


    You are going to LOVE these cookies.

    And if you don’t we can’t be friends anymore. Just kidding. Maybe.

    I added McCormick to my ingredient list because that is what brand I use and adore. You can see all the beautiful cakes and desserts I make using McCormick products click here.

    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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    I love white chocolate! And cream cheese! I must have these.

    What other chocolate was used in the original recipe?

    Yum! The texture looks fantastic!

    i love chocolate cookies, and you added cheese into it, i already feel in the heaven. xD

    My cookies tasted raw when I baked it for 8 minutes. Next batch I baked for 12 minutes. They were better. Okay Recpie.

    These look INCREDIBLE! I love cream cheese so much! It was creating meeting you this weekend and thanks for an awesome talk!

    Do I have to use cornstarch?? Is there a substitution?? My husband is allergic to corn!! They look amazing I want to make them!!

    Any modifications for high altitude?

    You can substitute arrow root for corn starch in recipes.

    Dear Amanda.
    I am baking Cookies since 57 years and those cookies are the best I never made. Thanks you for chaering. You are my favorite baker.

    Can these be frozen?

    Wondering if you can freeze them. Either freeze the dough or freeze the baked cookie? Any suggestions?

    Don't Pass on Dessert!