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–+ servings
Soft Batch Cream Cheese Chocolate Cookies

Soft Batch Cream Cheese Chocolate Cookies

These Soft Batch Cream Cheese Chocolate Cookies are warm, gooey, and utterly irresistible, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-purpose flour
  • 3/4 cup Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup Unsalted butter softened
  • 8 oz Cream cheese softened
  • 1 cup Brown sugar
  • 1/2 cup Granulated sugar
  • 1 large Egg
  • 2 teaspoons Vanilla extract
  • 2 cups Semi-sweet chocolate chips

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • spatula
  • Cookie scoop
  • Baking Sheets
  • Parchment paper

Method
 

How to Make Soft Batch Cream Cheese Chocolate Cookies
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt until well combined.
  3. Cream together the butter, cream cheese, brown sugar, and granulated sugar until light and fluffy.
  4. Add the egg and vanilla extract to the butter mixture, mixing until smooth.
  5. Gradually combine the wet and dry ingredients until just mixed.
  6. Gently fold in the chocolate chips, ensuring they are evenly distributed.
  7. Scoop the cookie dough onto prepared sheets, spaced 2 inches apart.
  8. Bake for 10-12 minutes until edges are firm but centers remain soft.
  9. Let cookies cool on the baking sheet for a few minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 12gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

For a beautiful finish, consider drizzling melted chocolate on top before serving.

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