Double Chocolate Chip Cookies
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You’ll probably never guess the secret ingredient that makes these the BEST Double Chocolate Chip Cookies ever!
I won’t keep you waiting… it’s cream cheese. Yep. Cream cheese makes these chocolate cookies rich, ultra soft, thick, and chewy!
I’m sure you’re thinking, “Why would you put cream cheese in a cookie?!” It sounds a bit bizarre if you’ve never done it before, but the cream cheese adds a nice flavor to the cookie. It also has a higher melting point, so when these bake in the oven they don’t spread or thin out as much as a regular cookies made with butter.
Let’s discuss flavor for a second. Do you like chocolate? Or perhaps fudgy desserts? Ok GOOD! Because these cookies are perfectly fudgy. They taste like brownie cookies! It’s the best chocolate cookie recipe to satisfy every chocolate lovers 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 you’ll love these cookies
What’s not to love about a chocolate cookie? As we discussed earlier, the secret to these chocolate fudge cookies lies in the ingredients and the use of cream cheese rather than butter. I love how the cream cheese makes for a really soft and tender cookie.
Personally, I think some major bonus points should be awarded because 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!
TWENTY MINUTES! In your mouth!
I could go on and on about why you’ll love these, but instead I thought I’d share a few comments from readers who have made these cookies:
Deborah said, “These are the best cookies! Grandkids and made a batch to send to the Dad overseas. He hasn’t even received the first batch yet and we started a second! A new favorite for sure.”
And Laurie commented, “I just made these. I was not sure about the cream cheese but tried it anyway. I did substitute melted butter for the oil because…butter. They are incredible! These are going in my real recipe book and will be a permanent addition to Christmas cookies.”
How to make the BEST Double Chocolate Chip Cookies
- 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!
- Store. Once the cookies have baked, remove them from the oven and transfer them to a wire rack to cool completely. 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.
Can we just admire the melty chocolate chips for a second. Oh my gosh! Seriously, these cookies are the best!
I hope you make them soon!
If you like these double chocolate chip cookies, you’ll love:
- Chocolate Orange Cookies
- Soft Oatmeal Raisin Cookies
- Crumbl Chocolate Chip Cookies
- Chocolate Sheet Cake
- Chocolate Chip Cookies
- My Famous No-Bake Cookies
- Chocolate Cookie Ice Cream Sandwiches
If you make this recipe or any other recipe from Salt & Baker, please come back to leave a rating and review. Your comments are so helpful to me and other readers! Thank you!!
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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
RECIPE NOTES
This post was first published April 28, 2018 and has been updated with new pictures and clearer instructions on January 16, 2020.
These cookies look and sound amazing! There’s nothing like a good chocolate chip cookie!
Thanks Natalie!
Amazing recipe.
BTW, your pictures are stunning.
Thank you so much Stefani!! ❤️
What a delicious cookie! I’m all about MORE chocolate! 🙂
Thanks Courtney!
Just made these and they are amazing!! Great recipe with lots of chocolate!!
So glad you liked them Katie! And thank you for taking the time to comment and tell me!
Recipe in grams please!
I made them this morning there amazing I put 1 cup of sugar and baked them for 15-16 mins and there so good! My husband doesn’t like chocolate but he said these are so good!
So glad to hear this Stella! Thanks for commenting and letting me know you made them! ❤️
These have become my go to cookie recipe! Seriously delicious, and a real crowd pleaser. Thank you!
So happy to hear this!!
Do you know how I could replace the cocoa powder with Hershey’s Special Dark Cocoa Powder? I want to make double dark chocolate chip cookies but if I use the original recepie with the dark chocolate cocoa powder it will be too bitter.
I haven’t made it using Special Dark Cocoa Powder. You may not need AS much of the cocoa powder. One thing you do want to be aware of when switching out natural cocoa powder with special dark (a Dutch process cocoa) is that you’ll need a bit more baking powder. It will take me some time to test and come up with a double dark chocolate chip cookie recipe. I’m sorry I don’t have a lot of helpful tips to give you! However, please come back and tell me how it goes when you use the dark cocoa powder! I’d love to hear!
I just have to say a big thank you Whitney! I am NOT a baker…at all, in spite of my love to cook.
My son texted me from school and ask to bake 24 big cookies for a bake sale to be held later that day. It was a fundraiser for a rather prestigious School club of which he is the President.
I was nearly panicking, but I looked through the cookies of my few favorite bloggers, and found this beauty! (Part of my panic was that I had no butter or margarine in the house, and no time to shop).
These cookies are AMAZING! I made 3 tablespoon cookies, while we’re nice and big. So delicious. They sold it a $3-5 dollar donation, and we’re the first things to go! My son was so proud of me. It’s my go-to cookie for everything now. Love your blog!!
Lydia Jones
Lydia, you are so kind! Thanks for the nice compliment! I’m so glad you enjoy my blog. And I’m happy to hear the cookies were a huge hit!! ❤️❤️❤️
These were so easy to make. My boys loved these cookies…they thought the cookies were brownies because they’re so soft and chewy 🙂
I used brown sugar so I reduced the sugar to 1.5 cups … even then they were a little too sweet for our taste so I might go with 1 cup next time.
I also used coconut oil instead of vegetable oil. And added some dried orange zest for a Christmas-ey feel. The orange zest actually took some of the sweetness away.
Great recipe! Thank you … I can see this one being baked again and again … and again!
Glad you enjoyed them! I love that you added orange zest, I’m actually posting a chocolate orange cookie recipe soon!
I just made these. I was not sure about the cream cheese but tried it anyway. I did substitute melted butter for the oil because…butter. They are incredible! These are going in my real recipe book and will be a permanent addition to Christmas cookies.
I know, right?! Cream cheese makes people skeptical, but it’s soooo good! Makes the cookies really chewy and thick. So glad you loved these!! Thanks for taking the time to comment.
These are the best cookies! Grandkids and made a batch to send to the Dad overseas. He hasn’t even received the first batch yet and we started a second! A new favorite for sure.
This makes me so happy to hear!
Made these for Valentine’s day and added heart sprinkles. My girls and I loved them! 🙂 Cookies had a good chocolate flavor. Only issue I had was my cookies stuck to the bottom of the silicone mats. Should I have let it cool more before moving to wire rack? It also could have been from the apple sauce substitute I used for the oil.
What a great idea to add sprinkles to the cookies!
You are correct, the cookies sticking to the mat was from the applesauce substitute. The oil prevents this from happening.
I will add a note to the recipe card mentioning this so that others won’t have this issue in the future.
Thanks!