Double Chocolate Chip Cookies
These double chocolate chip cookies are rich, ultra soft and chewy. The secret ingredient to these is cream cheese! Cream cheese chocolate cookies are the way to go, folks. Trust me. Adding cream cheese in cookies will be a game changer for you!
If you love chocolate and fudgy desserts, then you’ll love these cookies! They are perfectly fudgy. They taste like brownie cookies! It’s the best chocolate cookie recipe to satisfy every chocolate lover’s sweet tooth. If you want a cookie recipe with a little less chocolate, make sure you try my brown butter chocolate chip cookies. It’s my take on the traditional chocolate chip cookie but with a boost of flavor!
Why This Recipe Works
- If you’ve never used cream cheese in cookies before, the cream cheese adds a nice flavor to the cookie. It also has a higher melting point, so when these cream cheese chocolate cookies are baked in the oven, they don’t spread or thin out as much as regular cookies made with butter.
- You don’t need to chill this cookie dough. A handful of my cookie recipes require chilling the dough, but this one doesn’t need it. 🙌🏼 These soft chocolate cookies can be made, baked, and in your mouth within 20 minutes!
- Use these double chocolate chip cookies in my cookie ice cream sandwich recipe.
Ingredients
- Cocoa Powder: The double chocolate cookie becomes double when we add cocoa powder and chocolate chips to the dough. There’s nothing like a chocolate chocolate chip cookie to hit home the indulgent flavor!
- Granulated Sugar: Many cookie recipes will use both granulated and brown sugar. This one just uses the granulated sugar since we have the cream cheese for texture and flavor.
- Cream Cheese: Adding cream cheese to cookies is a huge win! It makes them thick, chewy and super soft!
- Vegetable Oil: One commenter, Laurie, said she substituted butter for oil: “I did substitute melted butter for the oil because…butter. They are incredible!” So you’re welcome to give that a try if you’d like. However, I use vegetable oil in this recipe. The oil provides moisture and keeps the cookies moist.
- Semi-Sweet Chocolate Chips: I like semi-sweet because these cookies are dark and rich, which pairs well with the semi-sweet chocolate chips over milk.
Step-by-Step Instructions
- Combine the dry ingredients. In a medium bowl whisk the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream the sugar and cream cheese. Mix the sugar and cream cheese until smooth and creamy.
- Then add oil, egg, and vanilla extract and mix again. The oil adds moisture and a nice richness to the cookie.
- Combine wet + dry. Once the wet ingredients are fully mixed together, add the dry ingredients and mix until just combined. Stir or fold in the chocolate chips. The dough will be thick.
- Scoop. Use a 2 tablespoon sized cookie scoop to portion out the dough. Place the cookie dough balls on a baking sheet that has been lined with parchment paper or a silicone baking mat.
- Bake. Bake at 350°F for 9-11 minutes or until set. Be careful not to over bake the cookies. Over baked cookies turn out to be dry (and hard)… we want to avoid this!
- Once the cookies have baked, remove them from the oven and transfer them to a wire rack to cool completely.
Recipe Tips
Let the cream cheese come to room temperature. This will make it easier to cream with the sugar and will reduce the chance of clumps.
Use parchment paper or a silicone baking sheet for quicker clean up and to further reduce the chance of cookies spreading while baking. However, thanks to the cream cheese in this dough, there won’t be much spreading. 👏🏻
Check on the cookies at the 8-minute mark just to make sure you don’t over bake them. The recommended bake time is 9-11 minutes, however, some ovens are different and altitude can have an effect as well. We don’t want these cookies overdone or else they won’t be as soft and chewy as they should be!
These double chocolate cream cheese cookies can be stored in an airtight container at room temperature for 1 day, but any longer they should be stored in the refrigerator due to the cream cheese in the cookies.
Variations
Switch out the semi-sweet chocolate chips for:
- Peanut butter chips
- Butterscotch chips
- Mint chips
- White chocolate chips
FAQs
Adding another egg will increase the chewiness of the cookie.
Thanks to the cream cheese in this dish, these cookies won’t spread like traditional chocolate chip cookies can. Cream cheese has a higher melting point, so when these double chocolate chip cookies are baked in the oven, they don’t spread or thin out as much as regular cookies made with butter. However, using parchment paper or a silicone baking sheet can help reduce the risk of spreading since you aren’t adding additional oil or butter to the pan. Chilling cookie dough also helps reduce spreading.
Yes. However you’ll get a much denser cookie. Eggs work as a binder in doughs and also provide moisture to the dough so it is softer and isn’t as hard.
For this recipe, I highly recommend not skipping or substituting the cream cheese! It may seem weird and unusual, but trust me! It’s amazing.
Yes! You can also freeze this dough. Freeze the dough in an airtight container for up to 2 months. Remove the dough from the freezer and let thaw until not frozen, but still cold. You want to store this dough in the fridge due to the cream cheese. For freezing these cookies, store in a Ziplock bag in the fridge for up to a month.
Other Delicious Cookie Recipes
- Chocolate Orange Cookies
- Soft Oatmeal Raisin Cookies
- Crumbl Chocolate Chip Cookies
- Small Batch No-Bake Cookies
- Brownie Mix Cookies
Did you make this recipe? I’d love to hear about it! Click here to leave a rating and review, or scroll below the recipe card and do so there.
Double Chocolate Chip Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 7 oz cream cheese, softened
- 1 large egg
- 1/3 cup + 2 Tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl whisk the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In the bowl of your stand mixer combine the sugar and cream cheese. Beat on medium speed until creamy, about 2 minutes. Add the egg, oil, and vanilla. Mix until smooth.
- Add the dry ingredients to the wet ingredients. Mix until combined. Add the chocolate chips and mix.
- Use a 2 tablespoon cookie scoop and scoop out dough. Place on the cookie sheet leaving about 2 inches between each cookie.
- Bake for 9-11 minutes or until set. Be careful not to over bake!
- Remove from the oven and transfer to a wire rack to cool completely.
Video
Notes
- Peanut butter chips
- Butterscotch chips
- Mint chips
- White chocolate chips
This post was first published April 28, 2018 and has been updated with new pictures and clearer instructions on January 16, 2020.
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40 Comments on “Double Chocolate Chip Cookies”
Making these this weekend and wondered if malt powder could also be added and if so would you increase the egg.
I haven’t baked with malt powder so I don’t know how to direct you. You might google it to see what you find!
This is a unique, outstanding recipe! Thanks for sharing it.
You’re welcome! Thanks for coming back to leave a comment Jean!
I don’t normally like a chocolate cookie base, but this is an exception. These are fantastic. Every time I made them, I receive compliments. I reduce the amount of sugar a bit, but aside from that I follow exactly as written.