Cream Cheese Chocolate Cookies
Indulge in the ultimate dessert decadence with these irresistibly soft and chewy Cream Cheese Chocolate Cookies! This recipe combines the velvety richness of cream cheese with the deep flavor of cocoa powder and semi-sweet chocolate chips, creating a perfectly balanced treat that's both creamy and chocolatey. With simple pantry staples and just 20 minutes of prep time, these cookies are surprisingly easy to make yet deliver gourmet-level satisfaction. The secret to their pillowy texture lies in the addition of cornstarch and underbaking slightly for that melt-in-your-mouth perfection. Perfect for sharing at cookie swaps, holiday parties, or as an everyday indulgence, these cookies will quickly become a household favorite. Whether you’re a chocolate lover or simply in search of the ultimate chewy cookie, this recipe is your go-to solution.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 3 oz Cream cheese (full-fat, softened)
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1 large Egg
- 1 tsp Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 cup Cocoa powder (unsweetened)
- 2 tsp Cornstarch
- 1 tsp Baking powder
- 0.25 tsp Salt
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat together the softened butter and cream cheese using a hand or stand mixer until smooth and creamy, about 2 minutes.
Add the granulated sugar and brown sugar to the bowl and continue to beat until light and fluffy, about 3 minutes.
Mix in the egg and vanilla extract until well incorporated.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the semi-sweet chocolate chips using a spatula.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers still look slightly underbaked. This ensures the cookies remain soft and chewy.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 13.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 90 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
