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softbatch-cream-cheese-cookies (1)

Soft Batch Chocolate Chip Cookies

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
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20 cookies
Calories 215 kcal
Author Amanda Rettke--iambaker.net


  • 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.