Go Back
chocolate chip cheesecake cookies

Softbatch Cream Cheese Chocolate Cookies and Chocolate Chips

Total Time 1 hr
Servings 10

Ingredients
  

  • 1/2 cup (1 stick) unsalted butter
  • softened 2 ounces (1/4 cup) brick-style cream cheese (brick lite style is fine, but don't use 'batter' or 'spread') 
  • 3 / 4   cup light coffee sugar
  • packed 1/4 cup granulated sugar 1 large egg 1 tablespoon brewed coffee, optional but recommended (leftovers from the morning infusion is fine)
  •  2  teaspoons vanilla extract 1/2 cup cocoa powder natural unsweetened
  • 1 teaspoon instant espresso powder, optional but recommended purpose flour 
  • 2 teaspoons cornstarch
  • 1  teaspoon baking soda 
  • 1/2 teaspoon salt
  •  taste 12 ounces (2 cups) semi-sweet chocolate chips

Instructions
 

  • Add butter, cream cheese, sugars, egg, optional coffee (does not make cookies taste like coffee, serves to enhance chocolate flavor). ), vanilla and beat on medium-high speed until very creamy, light and fluffy, 4 to 5 minutes.
  • Stop, scrape down the sides of the bowl and add the cocoa powder, optional espresso powder (does not make cookies taste like coffee, serves to enhance chocolate flavor) and beat on medium-high speed until just 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 the 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-size piles of dough, roll into balls, and flatten slightly. Tip: Strategically place a few chocolate chips on top of each mound of dough by taking the shavings from the bottom and adding them on top.
  • Place the mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Don't bake with unrefrigerated dough because cookies will bake thinner, flatter, and more likely to spread.
  • Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds of dough on a 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 set, even if slightly undercooked. or bright in the center; don't overbake, which is easy to do with chocolate chip cookies. Cookies harden as they cool, so take them out before you think you need to. Let the cookies cool on the baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  • Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, the no-bake cookie dough can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 4 months, so consider baking only the number of cookies you want and save the remaining dough for baking. in the future whenever you want.

Notes

These are some of the best chocolate chip cookies I have ever made. When you really crave chocolate and nothing else will do, make them. The cookies are deep, dark, indulgent, and the cream cheese helps them stay softer and moister. Use old brick style cream cheese. The "whipped" or "spread" cream cheese is not thick enough, has too much water content, and cookies will spread. You can use the lite brick style, but not without grease. The cornstarch gives them softbatch-style softness and they stay that way for days, but don't overbake. The cookies are decadent, dense, and wonderfully thick.