Soft Batch Double Chocolate Cookies

Y’all…these cookies!!! SO INCREDIBLE!!!!! You’ve got to run and make them right away. Like seriously, go set the butter out to soften right now. These Soft Batch Double Chocolate Cookies are a little piece of heaven in your mouth. Pure decadence but not so rich that you can’t eat much…so I give you permission to have a handful! They are soft and fudgy and amazing either warmed slightly or at room temperature. Everyone is going to beg you for the recipe, trust me. These will be a staple in our house for years to come!

Soft Batch Double Chocolate Cookies 
Source: Averie Cooks
Makes approximately 16 cookies

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
2 oz. cream cheese (can use 1/3 less fat)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg
2 tsp. vanilla
1/2 cup unsweetened cocoa powder
1 3/4 cups all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
12 oz. semi-sweet chocolate chips, plus another 1/4-1/2 cup for topping

Directions:
In the bowl of a stand mixer, with the paddle attachment, add in butter, cream cheese, brown sugar, sugar, egg & vanilla. Beat on medium high speed for approximately 4-5 minutes, until full incorporated and creamy & fluffy. Set aside.

In a medium sized bowl, add cocoa powder, flour, cornstarch, baking soda, & salt. Whisk until incorporated. Gradually add to butter mixture and beat until just incorporated.

Remove bowl from stand and stir in 12 oz. chocolate chips, distributing evenly.

Cover a baking sheet with parchment paper. Using a large cookie scoop or ice cream scoop (approx 1/4 cup) scoop out balls of dough onto the cookie sheet and place 2 inches apart. Lightly press down each ball of dough to slightly flatten the cookie dough ball. Place 5-7 chocolate chips into the top of the cookie dough to get the look pictured. (Alternatively you can place balls of dough onto a large platter and transfer to baking sheet after chilling). Place in refrigerator and chill for 2-3 hours.

When ready to bake, preheat oven to 350 degrees for 10 minutes, until edges have set and tops are just set. Do not overbake! Let cookies cool completely on cookie sheets. Store in airtight container at room temperature.