Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies

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4.6 from 123 votes

These cookies blend butter and cream cheese to create a tender, moist texture enriched with cocoa and espresso powder for depth. Chocolate chips provide pockets of melted sweetness. The dough is carefully mixed and portioned to yield soft, rich cookies perfect for enjoying fresh or storing for later.

Prep Time

15 mins

Cook Time

10 mins

Chill Time

2 hrs

Total Time

2 hrs 25 mins

Servings: 16

Calories: 279 kcal

Course: Baked Goods

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 279

% 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.