If chocolate chip cookies are good, it would stand that chocolate chocolate chip cookies are even better. And if you went ahead and tucked some cream cheese into them too? Well, that’s just a guaranteed recipe for success, right there. These cookies are wonderfully soft, with an almost cheesecake-like texture and plenty of fudgy chocolate. In other words, they’re heavenly.
Crispy cookie fans might want to look elsewhere, but I’m convinced that these could convert anyone with their soft, pillowy texture. They’re on the tender side of chewy, with pockets of melty, sweet chocolate in every bite. How could you not love that?
1/2 cup (1 stick) unsalted butter, softened
2 oz (1/4 cup) cream cheese
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 (12 oz) package semi-sweet chocolate chips
When ready to bake, preheat oven to 350°F and grease a baking sheet with nonstick spray.
In a large mixing bowl, beat the butter, cream cheese, sugars, egg, and vanilla on medium-high speed with an electric mixer until light and fluffy, about 5 minutes.
Scrape down the sides of the bowl, add cocoa powder, and beat again on medium-high speed until incorporated.
Add flour, cornstarch, baking soda, and salt and beat until just combined.
Stir in chocolate chips and scoop dough out in 1/4 cup mounds. Roll into balls, flatten slightly, and place on baking sheet 2 inches apart.
Cover with plastic wrap and chill at least 2 hours.
Bake until edges have set but tops are still slightly glossy, about 10 minutes. Cookies will firm up a bit as they cool; be careful not to over bake.
Allow to cool on baking sheet for 10 minutes before serving.