I made these over the weekend, when the Norseman requested, “Cookies, please, with lots of chocolate!” I was trying to make them thin and crispy, but I think that they need even more butter in order to get that way. These are a bit more fluffy and soft, but the Norseman declared them a success, and downed quite a few more than the USDA would recommend.
Do not overbake them, or they will get tough and chewy.
My apologies for the food photography. I will get better!
Yields Approx. 3 dozen
15 minPrep Time
8 minCook Time
1 hr, 5 Total Time
- 1/2 cup (1 stick) butter, softened
- 1/2 block (4 oz.) cream cheese, softened
- 1 cup granulated (white) sugar
- 1/2 cup brown sugar
- 1 egg
- 2 TBSP vanilla
- 1 3/4 cup whole wheat flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (or more!) semi-sweet or dark chocolate chips
- Preheat oven to 350 degrees.
- In a stand mixer (or with a hand mixer) beat butter, cream cheese, and sugar together until very light in color and creamy. Add in the egg and beat for about 30 seconds, until well incorporated. Add vanilla and repeat.
- Combine the dry ingredients in a bowl, mixing with a fork or whisk until uniform in color (small, darker bits of cocoa may remain.)
- Switch to the paddle blade on a stand mixer (use a spatula and mix by hand, if using a hand mixer), and pour half of dry ingredients into mixing bowl. Stir slowly and gently until mixed in. Repeat with the second half. As soon as all of the dry ingredients are fully mixed in, add the chocolate chips and fold gently into the batter.
- Drop by spoonfuls onto an ungreased cookie sheet, and bake for 8 minutes. Remember not to overbake, or they will become tough and burnt on the bottom.
- Set the pan on a cooling rack and allow to cool for one minute before removing cookies to the rack. Absolutely delicious while still a little warm. Milk is highly recommended.