Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies takes roughly 25 minutes from beginning to end. This recipe makes 16 servings with 307 calories, 4g of protein, and 16g of fat each. For 41 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Several people made this recipe, and 234 would say it hit the spot. It is brought to you by Averie Cooks. A mixture of granulated sugar, cocoa powder, light brown sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 30%, this dish is not so awesome. If you like this recipe, you might also like recipes such as Softbatch Cream Cheese Chocolate Chip Cookies, Softbatch Chocolate Chip Cookies, and Orange Creamsicle White Chocolate Chip Softbatch Cookies.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 theflour, 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 alarge 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 aSilpator 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. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Adapted from Softbatch Cream Cheese Chocolate Chip Cookies

 

Step by step:

1. 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 theflour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.

2. Add chocolate chips and beat on low speed until just combined, about 30 seconds. Using alarge 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.

3. 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 aSilpator spray with cooking spray.

4. 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. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Adapted from Softbatch Cream Cheese Chocolate Chip Cookies

Nutrition Information:

covered percent of daily need