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.
Cream Cheese Chocolate Cookies Recipe
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.
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.)
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 a lovely presentation!
Do These Cookies Spread?
Nope. If you prefer a soft mound of cookie instead of a flatter version, feel free to do that! (You can see a cookie in the image above 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.)
More Decadent Cookies
The written recipe is correct, the recipe uses 2 ounces of cream cheese. The video has an error.
Soft Batch Chocolate Chip Cookies
Ingredients
- 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
- 2¼ 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)
Instructions
- Preheat oven to 350°F. Prepare three baking sheets by lining them with parchment paper.
- 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.
- With the mixer on its lowest speed, add in the egg and vanilla and blend for about 1 minute.
- 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.
- Fold in the semi-sweet chocolate chunks and white chocolate morsels and mix by hand until combined.
- 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)
- 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!)
- 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.
- Allow cookies to cool for 5-10 minutes before moving to cooling rack.
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Did you post a recipe for peanut butter chocolate ganache? It was layered and had German Chocolate cake mix in it with a filling of peanut butter and cream cheese. I only got part of the recipe and have tried everywhere to retrieve it without success.
These came out just how I like cookies! Fluffy, soft, and with gooey chocolate. When I ate the leftovers, I reheated them in the microwave for about 10-15 seconds and they were delicious for days!
The recipe says 1/4 cup or 2 ounces cream cheese. The video shows putting in an entire 8 ounce bar of cream cheese. Which is correct?
Written recipe is correct.
Favorite chocolate chip recipe of all. I get so many compliments on this recipe. Started weighing out my measurements and this cookie comes out perfect every time. This is a hardy cookie but not overly cake like. My friend still thinks I place the chocolate chip on this cookie after I bake it. She doesn’t understand why they don’t sink to the bottom. Today we are trying espresso chocolate chip and white choocolate
Looks like you use 8 oz.cream cheese in video but recipe only 2 oz.?
If you don’t use the white chocolate chips can you use regular semi sweet in place? Or just extra chunks?
Hi, Diane! I work with iambaker and am happy to help with questions. Yes, you could substitute more semi-sweet chocolate chips or chunks for the white chocolate. Have a great day!
These cookies were very good….however my cookies were more cake like….a friend of mine also made them and hers turned out perfect! What did I do wrong? I thot maybe leave out the soda?
Hi, Sue! I work with iambaker and am happy to help with questions. It could have been the flour you used (like cake flour). Or, the measurement of the flour was not exact; it’s easy to get a little too much flour when measuring. An additional reason could be that a larger egg was added to the mix. I hope this helps, and have a great day!
Hi! Can this cookie dough be frozen, and if so, for how long? Or could be in the fridge for a few days before baking? I just mixed it last night but didn’t have time to bake. Please let me know! Thank you!
Can I substitute something else for the egg?
Hi, Kelly! I work with iambaker and am happy to help with questions. You could try one of these egg substitutes. Have a great day!
I am having a hard time finding the semi-sweet chocolate chunks . Could I use the semi-sweet chocolate chips? Thanks
Hi, Joan! I work with iambaker and am happy to help with questions. You can definitely use chocolate chips in place of the chunks. Have a great day!