Decadent and incredibly tasty, Softbatch Cream Cheese Chocolate Chocolate Chip Cookies are pillowy soft and thick. They are always a crowd-pleaser and a chocolate lover’s dream!!

These cookies are dense, fudgy, and wonderfully thick. You have to chill the dough to get this thick cookie. Otherwise, the cookies will spread too much and bake thin around the edges with a hump in the middle.

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Softbatch Cream Cheese Chocolate Chocolate Chip Cookies

You must chill the dough at least 30 minutes for thick cookies. I really prefer to chill this dough for 1 hour. This firms the butter and cream cheese and allows the cookies to hold that thick texture. You can keep the dough refrigerated up to 5 days and bake as needed.
Use brick-style cream cheese, not the spread or whipped cream cheese. It must be at room temperature to mix well with the other ingredients.
As well, use real butter, not margarine. Margarine has too much oil.
Cornstarch gives these cookies the ‘soft-batch’ softness and keeps them soft for days. That is… if you don’t over-bake them!
Do not overbake these cookies. The edges should be set and slightly browned. The centers will seem undercooked, but they will set and firm as they cool.
The cookies should be cooled for 3 minutes on the cookie sheet before being removed to a wire rack to cool completely.
You may want two cookie sheets to bake these cookies on. Do not put the cookie dough on a warm or hot cookie sheet. The cookie sheet needs to be cool when you put the cold dough on it.

A word on flour…

For Softbatch Cream Cheese Chocolate Chocolate Chip Cookies, I can’t emphasize this enough. You have to measure flour correctly.

Flour is not measured correctly more than any other ingredient!

When measuring flour, use the “spoon & level” method. Do not scoop the flour out of the container or bag with your measuring cup. Scoop the flour and you could end up with 150% more. Instead, sift the flour first! Next, using a spoon, scoop the flour into the measuring cup. Do not pack the flour down and do not tap the measuring cup– both cause the flour to settle in the cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.

Can I freeze Softbatch Cream Cheese Chocolate Chocolate Chip Cookies?

You can freeze cream cheese cookies in an airtight container for up to three months. Place cooled cookies on a flat tray in a single layer (so they won’t stick together) and freeze for one hour. Once frozen, place frozen cookies into ziptop freezer bags or in an airtight container and put them back in the fridge until ready to use.

To defrost, place cookies on the counter to come to room temperature.

Tools used for making Softbatch Cream Cheese Chocolate Cookies:

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Please remember that nutritional information for these Softbatch Cream Cheese Chocolate Cookies is a rough estimate and can vary based on the products used.

Softbatch Cream Cheese Chocolate Chocolate Chip Cookies

Decadent and incredibly tasty, Softbatch Cream Cheese Chocolate Chocolate Chip Cookies are pillowy soft and thick.

Author: Paula

4.70 from 13 votes

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Prep Time: 15

Cook Time: 12

Servings: 18 cookies

Ingredients

1/2 cup unsalted butter at room temperature, no substitution
2 ounces cream cheese brick-style, at room temperature
¾ cup brown sugar packed, light or dark
¼ cup granulated sugar
1 large eggs at room temperature
2 teaspoons pure vanilla extract recommended
½ cup unsweetened cocoa powder recommended
1 teaspoon instant espresso powder I used this one.
1 and ¾ cups all-purpose flour sifted then measured correctly, I use this brand
2 teaspoons cornstarch brand
1 teaspoon baking soda
½ teaspoon salt
6 ounces semi-sweet chocolate chips or chunks, I used these
6 ounces mini semisweet chocolate chips brand I used

Instructions

Please read all the tips provided above for a successful recipe.
To the bowl of a stand mixer, add the butter, cream cheese, sugars. Beat on medium-high speed until light and fluffy. This will take about 4 minutes.
Stop, scrape sides of the bowl resume on medium and add egg and vanilla.
Sift together cocoa powder, espresso powder, flour, cornstarch, baking soda, and salt in another bowl. Slowly add to cookie mixture and mix about 1 minute until just combined.
Stir in chocolate chips by hand.
Cover dough and refrigerate at least 30 minutes.
When you're ready to bake. Preheat the oven to 350°F. Place a Silpat silicone mat on a half sheet pan.
Remove chilled dough from refrigerator and using a 2 tablespoon spring-release scoop, scoop into even portions. Roll into a smooth ball between your palms. Place on the room temperature (not hot) baking sheet 2-inches apart.
Bake at 350°F for 10 to 11 minutes or until edges have set and tops are just set, even if slightly undercooked or glossy in the center. Do not overbake. They will firm up as they cool. Cool for 5 minutes on the baking sheet then remove to a wire rack to cool completely.
Cookies will keep airtight at room temperature for up to 1 week.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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One Comment

Maryann Stevens says:

06.10.22 at 5:57 pm

These are the best chocolate cookies I have ever baked, and I have been baking for almost 50 years. You must sift the dry ingredients and don’t overtake. They are fabulous!