These Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies are incredibly rich, soft, and loaded with chocolate. The cream cheese adds a subtle tang and extra softness, making these cookies irresistible. Perfect for chocolate lovers, these cookies combine the deep flavor of cocoa with the melty goodness of semi-sweet chocolate chips.
Ingredients
- Wet Ingredients:
- ½ cup unsalted butter, softened
- 2 ounces (¼ cup) brick-style cream cheese (lite brick-style is okay but avoid ‘whipped’ or ‘spreadable’)
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon brewed coffee (optional but recommended)
- 2 teaspoons vanilla extract
- Dry Ingredients:
- ½ cup unsweetened natural cocoa powder
- 1 teaspoon instant espresso powder (optional but recommended)
- 1 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt, or to taste
- Add-ins:
- 12 ounces (2 cups) semi-sweet chocolate chips
Instructions
- Cream the Wet Ingredients:
- In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with an electric mixer, add the butter, cream cheese, light brown sugar, granulated sugar, egg, optional coffee, and vanilla extract.
- Beat on medium-high speed until the mixture is well-creamed, light, and fluffy, about 4 to 5 minutes.
- Incorporate Cocoa and Espresso Powder:
- Stop and scrape down the sides of the bowl.
- Add the cocoa powder and optional instant espresso powder.
- Beat on medium-high speed until combined, about 1 to 2 minutes.
- Combine with Dry Ingredients:
- Stop and scrape down the sides of the bowl again.
- Add the all-purpose flour, cornstarch, baking soda, and salt.
- Mix on low speed until just combined, about 1 minute.
- Add Chocolate Chips:
- Add the semi-sweet chocolate chips and beat on low speed until just combined, about 30 seconds.
- Form Dough Balls:
- Using a large cookie scoop, ¼-cup measure, or your hands, form approximately 16 equal-sized mounds of dough.
- Roll each mound into a ball and flatten slightly.
- Strategically place a few chocolate chips on top of each dough mound for visual appeal.
- Chill the Dough:
- Place the dough mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days.
- Do not skip this step as it helps prevent the cookies from spreading too much during baking.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with a Silpat or spray with cooking spray.
- Place the chilled dough mounds on the baking sheet, spaced at least 2 inches apart (8 cookies per sheet is ideal).
- Bake for about 10 minutes, or until the edges are set and the tops are just set. The centers may look slightly undercooked or glossy, but they will firm up as they cool.
- Avoid overbaking to maintain the soft texture.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for about 10 minutes before serving.
- For best results, let them cool completely on the baking sheet rather than transferring them to a wire rack.
Tips
- Coffee and Espresso: Adding brewed coffee and instant espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
- Chilling the Dough: This step is crucial for achieving the perfect texture and preventing the cookies from spreading too much.
- Underbaking: Slight underbaking ensures the cookies remain soft and chewy. They will firm up as they cool.
- Storage: Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Enjoy these decadent, softbatch cookies that combine the best of cream cheese and chocolate in every bite!
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