Raise your hand in the air if you’re ready for some suuuuper chocolately cookies! Are they raised? They should be. A super wonderful co-worker of mine had her birthday the other day, so of course I had to make her something for putting up with my schenanigans. I asked her what she liked and she said anything lemon or chocolate, so….I chose chocolate. Don’t panic, I have no doubts I’ll provide her with something lemon related at some point also.
To get started, make sure your butter, cream cheese, and egg are softened to room temperature. Usually takes 30 minutes or so, depending on how warm your kitchen is at the time.
Place your butter, cream cheese, granulated sugar, and brown sugar in a handheld or stand mixer. Cream them together on high speed until light in color and fluffy. Turn mixer to low speed and add your egg and vanilla, until completely combined. Scrape the edges of your bowl.
In a separate bowl, stir together your flour, cocoa powder, baking soda, salt, and cornstarch.
With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Add the chocolate chips on low, until just combined. Scrape edges of bowl, and cover with plastic wrap and place in the refrigerator for at least two hours.
After your dough has chilled, preheat your oven to 350°. Line your baking sheets with silicone baking mats (I LOVE these) or parchment paper. The silicone baking mats are great because they are reusable and super easy to clean. Roll your dough into balls using around 1 heaping Tablespoon each. The dough will be sticky so be prepared for that! Basically, I don’t recommend touching your phone or anything at this time.
With the oven preheated, these cookies took around 13 minutes in my oven. They are done when they have some slight cracks in them, but be mindful not to over bake them. 🙂 Nobody wants burnt cookies. Well, nobody I know! You will remove the sheet from the oven and keep the cookies on the sheet for the first 5 minutes. Feel free to gently place a couple of chocolate chips on each cookie for visual appeal. At the 5 minute mark, place the cookies on a rack to finish cooling. BAM! Don’t they look so yummy?
These cookies have a rich chocolate flavor, balanced by the mild flavor of the cream cheese in them. Plus, the cream cheese adds a wonderful bonus softness to these cookies. Don’t go another day without giving them a try! Hope you enjoy them and have a great rest of the week!
Cream Cheese Cocoa Cookies
Prep Time: 15 minutes Chill Time: 2 hours
Cook Time: 13 minutes Makes: 2 1/2 dozen cookies
- 1/2 cup unsalted butter, softened
- 4 oz (1/2 brick) of cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 tsp cornstarch
- 1 cup semi-sweet chocolate chips, plus more for topping
- Using a stand or handheld mixer, cream together the butter, cream cheese, granulated sugar, and brown sugar on high until light in color and fluffy.
- Add in the egg and vanilla extract, and mix on low until combined. Scrape the sides of the bowl.
- In a separate bowl, stir together the flour, cocoa powder, salt, baking soda, and cornstarch.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix until just combined. Add chocolate chips on low until combined. Scrape sides of bowl, cover with wrap, and chill in the refrigerator for at least 2 hours.
- Preheat oven to 350°. Take dough out of the refrigerator (use around 1 heaping Tablespoon) and roll into balls. Dough will be sticky. Place balls of dough on baking sheet lined with silicone baking mats or parchment paper.
- Bake cookies for around 13 minutes. Cookies will be slightly cracked. Remove from oven (feel free to stick a couple of chocolate chips on top of cookies for visual appeal) and leave cookies on sheet for 5 minutes, then move to rack to cool.
- Store in airtight container at room temperature. Best within the first three days.