Softbatch Cream Cheese Chocolate Chocolate Chip Cookies

Softbatch Cream Cheese Chocolate Chocolate Chip Cookies

Recipe adapted from the blog: Call Me PMC

I guess this is the ULTRA-CHOCOLATEY looking chocolate cream cheese cookies! You can actually see the dark and brown charm of these cookies which what chocolate cookies should be…

Softbatch Cream Cheese Chocolate Chocolate Chip Cookies

I like the fact that the baker emphasized most of the time to measure correctly the flour etc – I for one, am an intuitive baker  lol….

If you are an eater for soft and dense and fudgy chocolate cookies, then dive in! Nothing could be better than this!

Check Out The Ingredients

Softbatch Cream Cheese Chocolate Chocolate Chip Cookies

What You Will Need

Image Credit:  Call Me PMC

  • 1/2 cup unsalted butter at room temperature
  • 2 ounces cream cheese 
  • ¾ cup brown sugar packed
  • 1 large organic egg 
  • 2 teaspoons vanilla extract 
  • ½ cup unsweetened cocoa 
  • 1 teaspoon instant espresso powder 
  • 1 and ¾ cups all-purpose flour 
  • 2 teaspoons cornstarch 
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 ounces semi-sweet chocolate chips 
  • 6 ounces mini chocolate chips

Tips On Baking

Take the cookies 2 to 3 minutes earlier – this is my trick of all time for that gooey cookie thing

Chill the dough so it does not go thin

Measure the flour well – I tend to go intuitive baking which is not always good

How To Bake

Add the butter, cream cheese, and sugars to the bowl of a stand mixer. Mix on medium-high speed until the mixture is light and fluffy. It will take about 4 minutes to complete this task.
Stop, scrape the sides of the cup, then return to medium and whisk in the egg and vanilla extract.

In a separate cup, sift together cocoa powder, espresso powder, flour, cornstarch, baking soda, and salt. Slowly pour into cookie dough and stir for 1 minute, or until just mixed.

Hand-stir in the chocolate chips.

Refrigerate dough for at least 30 minutes after covering it.

When you’re about to bake, preheat the oven to 350°F. Preheat the oven to 350 degrees Fahrenheit. On a half sheet plate, place a Silpat silicone mat.

Remove the chilled dough from the refrigerator and divide it into even portions with a 2 tablespoon spring-release scoop. Between your hands, roll into a smooth ball. Place 2-inches apart on a baking sheet at room temperature (not hot).

Bake for 10 to 11 minutes at 350°F, or until the edges have set and the tops are only set, even if the centre is slightly undercooked or shiny. Don’t overcook. As they cool, they will firm up. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully.

Cookies can be stored at room temperature for up to a week in an airtight container.