Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
10 mins
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Chill Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
16
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Calories
279 kcal
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Course
Baked Goods
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Cuisine
American
Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies
Description
The Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies derive their distinct texture from the blend of unsalted butter and cream cheese, which keeps the cookies soft and moist. Cocoa powder and optional instant espresso powder enrich the chocolate flavor, enhancing the overall depth. The mixture is creamed thoroughly to incorporate air, resulting in lighter cookies. Semi-sweet chocolate chips folded into the dough add bursts of melty chocolate throughout. These cookies bake to a slight crisp on the edges while maintaining a soft center. Formed into 1/4-cup-sized mounds and flattened, they bake evenly for consistent texture and shape.
These cookies are versatile for everyday treats, and their softness makes them pleasant to eat fresh or stored. The original recipe includes methods for storing baked cookies and dough. Baked cookies can be kept airtight at room temperature for up to a week or frozen for several months. Unbaked dough can also be refrigerated or frozen to bake as needed, offering convenience.
Ingredients
- ½ cup butter unsalted, softened
- ¼ cup cream cheese softened to room temp (this is 2 ounces cream cheese; don’t use ‘whipped’ or ‘spreadable’, brick-style
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 1 tablespoon brewed coffee optional but recommended (leftover from the morning brew okay)
- 2 teaspoons vanilla extract
- ½ cup unsweetened cocoa powder natural
- 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
- 12 ounces semi-sweet chocolate chips 2 cups
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, cream cheese, sugars, egg, optional coffee (doesn’t make cookies taste like coffee, serves to enhance the chocolate flavor), vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 4 to 5 minutes.
- Stop, scrape down the sides of the bowl, and add the cocoa powder, optional espresso powder (doesn’t make cookies taste like coffee, serves to enhance the chocolate flavor), and beat on medium-high speed until combined, 1 to 2 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
- Add chocolate chips and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked or glossy in the center; don’t overbake which is easy to do with chocolate cookies. Cookies firm up as they cool so pull them before you think you need to.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Store baked cookies airtight at room temperature for up to 1 week or freeze for 4-6 months.
- Unbaked dough can be refrigerated up to 5 days or frozen for up to 4 months for later baking.
- Using brewed coffee or espresso powder intensifies chocolate flavor without adding coffee taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 279kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 16mg | 5% |
| Sodium | 170mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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