Double Chocolate Cream Cheese Cookies
These cookies are deliciously thick, soft, and chewy, and oh so chocolatey. The cream cheese makes these extra soft!
Servings: 18 - 20 cookies
Calories: 171kcal
Ingredients
- ½ cup (115g) unsalted butter melted
- ¼ cup (50g) cream cheese softened
- ¾ cup (150g) light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups (250g) plain/all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cornflour/cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (175g) chocolate chips plus extra for topping
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, cocoa powder, baking powder, cornflour, baking soda, and salt. Set aside.
- Whisk together the butter, cream cheese, and sugar. Add the egg and mix until combined, then mix in the vanilla extract.
- Fold in the dry ingredients, then fold in the chocolate chips.
- Roll the dough into 1.5oz balls, about 18 - 20 balls, and place on the prepared baking tray. Flatten slightly, then press the extra chocolate chips on top.
- Bake for 8 - 10 minutes. Do not over-bake. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.