Soft Batch Cream Cheese Chocolate Chocolate cookies

Soft Batch Cream Cheese Chocolate Chocolate cookies

Recipe has been adapted from the blog: I Am Baker

What a unique recipe this one is! This recipe is actually calling for two lots of chocolates – the choco one and then white chocolate – wow!

Plus the baker seems to be really passionate about the taste and the ingredients used here – the kicker is the use of two sugars here – the one that has the most impact is the use of the confectioners’ sugar.

Soft Batch Cream Cheese Chocolate Chocolate cookies

I know most people see loads of chocolate cookies every single day on their feeds but I had to scavenge the online platforms for the most attractive and head-turning chocolate cream cheese cookies around and round them up here….

Here, again is another surprise recipe using cream cheese in cookies, and for the first time – the baker syncs with my secret of taking the cookies underdone!

Check Out The Ingredients

Soft Batch Cream Cheese Chocolate Chocolate cookies

What You Will Need

Image Credit: I Am Baker

  • 113g unsalted butter
  • 1/4 cup cream cheese
  • 150g light brown sugar
  • 30g confectioners’ sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 281g all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 170g semi-sweet chocolate chunks
  • 170g white chocolate morsels

Tips On Baking

Beat butter and cream cheese at room temperature or else the results will be bad



How To Bake

Preheat the oven to 350 degrees Fahrenheit. Preheat the oven to 350°F and line three baking sheets with parchment paper.

Add butter, cream cheese, brown sugar, and confectioners sugar to the bowl of a stand mixer fitted with a paddle attachment (you can also use a hand-held mixer). For 2-3 minutes on high, or until all ingredients are completely mixed, beat on high. Scrape down the bowl’s sides as appropriate.

Add the egg and vanilla to the mixer on the lowest speed and blend for around 1 minute.

Combine the flour, cornstarch, baking soda, and salt in a mixing bowl. Then, on medium, blend for around 1 minute, or until all of the ingredients are completely combined.

By side, fold in the semi-sweet chocolate chunks and white chocolate morsels until well mixed.

Scoop batter onto cookie sheet with a 3-tablespoon cookie scoop. I fit eight cookies on two sheets and four cookies on the final cookie sheet. (20 cookies in total)

Push the cookie dough down with your hand or the bottom of a kitchen glass so that it is not rounded on top. (PRO TIP: For a stunning cookie presentation, sprinkle extra morsels on top!)

Preheat oven to 350°F and bake for 8-10 minutes. Slightly underdone cookies with only a hint of browning on the edges are preferable. Keep an eye on them to make sure they don’t turn dark brown.

Enable 5-10 minutes for cookies to cool before transferring to a cooling rack.