There are TWO kinds of chocolate in these Soft Batch Cream Cheese Chocolate Chocolate cookies and they are amazing!
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. I know some folks don’t like white chocolate in their cookie so if you happen to be one, feel free to just leave them out! You will still have the softest, chewiest, chocolatiest cookie ever!
Soft Batch Cream Cheese Chocolate Chocolate Cookies Recipe
These Soft Batch Chocolate Chip cookies truly live up to their name! So, get out your stand mixer and the ingredients you need to get a batch of these made!
Room Temperature Ingredients
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. (Do not heat up the butter in the microwave to soften it.)
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 lovely presentation!
These cookies do not spread. If you prefer a soft mound of cookie instead of a flatter version, feel free to do that! (You can see a cookie 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.)
Bake the cookies for 8-10 minutes, and don’t let them get dark brown. Cookies are actually better when they are slightly underdone and barely brown on the edges. After removing the cookies from the oven, let them cool for 5-10 minutes before moving them to a cooling rack.
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.
