Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies
"These are some of the best chocolate cookies I’ve ever made. When you’re really craving chocolate and nothing else will do, make these. The cookies are deep, dark, indulgent, and cream cheese helps them stay extra soft and moist. Use old-fashioned brick-style cream cheese. ‘Whipped’ or ‘spreadable’ cream cheese isn’t thick enough, has too much water content, and the cookies will spread. You can use lite brick-style, but not fat-free. Corrnstarch gives them softbatch-style softness and they stay that way for days, but don’t overbake them. The cookies are decadent, dense, and wonderfully thick...."
INGREDIENTS
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1/2 cup (1 stick) Unsalted Butter, softened'
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2 Ounces or 1/4 cup Brick-style Cream Cheese
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3/4 cup Light Brown Sugar, packed
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1/4 cup Granulated Sugar
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1 large Egg
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1 TBSP Brewed coffee, opt but highly recommended-leftover from the
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morning brew.
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2 teaspoons Vanilla Extract
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1/2 cup Unsweetened Natural Cocoa Powder
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1-3/4 cups All-Purpose Flour
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2 teaspoons Cornstarch
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1 teaspoon Baking Soda
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1/2 teaspoon Salt, or to taste
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12 Ounces or 2 cups Semi-Sweet Chocolate Chips
Comments & Reviews
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