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!



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!

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.)


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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The written recipe is correct, the recipe uses 2 ounces of cream cheese. The video has an error.

4.79 from 19 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
  • ½ cup (113g or 1 stick) unsalted butter, room temperature
  • ¼ cup (2 ounces) cream cheese*, room temperature
  • ¾ cup (150g) light brown sugar, packed
  • ¼ cup (30g) confectioners' sugar
  • 1 large egg, room temperature
  • 1 tablespoon McCormick vanilla extract
  • 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)
  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

Recipe Notes

*The video shows 8ounces but that was an error. The written recipe is correct. You will use 2ounces of cream cheese. 


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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  • Yvette says:

    We made these this weekend and the taste was really good but the texture was was cake like. What did we do wrong?

  • Megan Shelswell says:

    I see in the video you used a full block of cream cheese but in the directions it says on 2oz..

    So I’m wondering if there is anything else you changed in the video but didn’t change on the directions?

    I’m hoping to get a response as I have commented about this in another location tagging I Am baker and got nothing ☹️

    I have tried other things you’ve made and liked them, just curious to the changes on this why they don’t correlate!

    Thank you very much, another in home baker!!

    • Amanda says:

      Always follow the written recipe. 🙂

  • Linda says:

    Sounds like a great recipe…have you tried adding peanut butter. If so how much would you add? My family loves peanut butter cookies, and this sounds like it would be a nice soft, moist peanut butter cookie. Your opinion please.

    • Jenny says:

      Someone stated they used 2 oz of cream cheese (per the written recipe) and they were dry, in their opinion. Someone else stated they used 8 oz of cream cheese (per the video) and they turned out fine. I think I am going to try to follow the written recipe with 2 oz cream cheese and add 2 oz of peanut butter and see how it turns out.

  • joe grous says:

    u used 8oz cream cheese it sead 2 oz

    • Amanda says:

      Follow the written recipe.

  • Lillie says:

    SO GOOD! How much cocoa powder would you add to make these double chocolate chip? Would you alter the recipe in any other way to make them chocolate chocolate chip? Thanks!

  • Karen says:

    Luv your receipes!! Do you have a cook book???

  • vickie samples says:

    look yummy

  • Brenda L Merkel says:

    I love your recipes, they look delicious , cant wait to taste the ones i copied Thanks

  • Christine says:

    These cookies are the best chocolate chip cookies you will ever eat. Make sure you make a double batch. I used a 2tbsp measure and got a lot of cookies, so I could freeze some.

  • Hope R Buessing says:

    Amazing cookies!! I found myself sneaking bites of dough while waiting for the cookies to come out of the oven.These are purple ribbon worthy! Thanks for sharing!!

  • Mindy Cole says:

    Can I use regular sugar instead since that’s what I have in the house?

  • Hagar says:

    Hello my name is Hagar I’m following your recipes and it was a mazing so I hope to be like you some day .. thank you dear

  • Clarence says:

    Looks divine

  • Bev says:

    The video looks like u put in 8oz cream cheese but the recipe calls for only 2oz. What is correct?

  • Aaron says:

    I just made a double batch. They are good but taste slightly floury. Any ideas?

  • Tracy says:

    These were excellent! MAde 2 batches with the intention of taking them to work…. that did not happen!

  • Arlie says:


  • Miss Hall says:

    Your recipe calls for 2 oz of cream cheese however your video shows a full 8 oz being dumped into the mixing bowl. Which is it 2 ozone 8 oz? It’s deceiving

    • Amanda Rettke says:

      Follow the written recipe. 🙂

  • Magda says:

    Amazing! I did not use the mixer I did all the process by hand. I added some macadamia nuts and they tasted like heaven. Exactly 8 min in the oven and 20 cookies too.

  • Marti Cannon says:

    Why in the video was a whole block of cream cheese used and not in the recipe?

  • Linda says:

    Best cookies ever, will definitely make these again.

  • Haley says:

    I followed the recipe tonight when I made these cookies and just happened to watch the video. I think I may try the entire 8oz cream cheese next time because I did not get the chewy consistency like in your photos and video. They came out cake/floury like. Still good but would have been much better had they been a little chewier.

  • Marcia says:

    OMG…BEST CHOCOLATE CHIP COOKIES EVER!!! My family and I absolutely love these. I made them and they were all gone 2 days later. This is now my go to Chocolate Chip Cookie recipe. Thank you from my family and I for sharing this recipe.

  • Marcia says:

    By the way…
    I’m making them for a 2nd time right now. And I’m making 2 batches. I just doubled the written recipe above.

  • 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