This post is a long time coming! I actually made these chocolate cookies and perfected the recipe LAST SUMMER!

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This chocolate cookie recipe has the same structure as my other cookies. I use half butter and half cream cheese for it to give it a soft and creamy texture. It stays soft, which is how I like my cookies!

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How to Make Double Chocolate Cookies

Let's go over how we make the best chocolate cookies ever!

You start with the butter, cream cheese (both at room temperature), sugar, and brown sugar in a mixing bowl. Mix them until it is smooth, and the color will turn into a light brown.

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Add the eggs and vanilla slowly. Ideally, you should have the egg also be room temperature. If you didn't do that, just add the egg slowly. You don't want to shock the room temperature butter/sugar mixture with a cold egg. By adding it slowly, you will introduce the temperatures so they combine well.

Then, add all of the dry ingredients. Mix it until it JUST combines.

Last, add the chocolate chips! I use milk and dark chocolate chips, but you can use whatever kind of chocolate chips you like.

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Wrap the Chocolate Cookie dough and put in the refrigerator.

My chocolate cookie recipe requires refrigeration. This will keep the dough from spreading too much when it gets baked, and cooling it down will give you a great, thick, chewy cookie.

Rolling and Baking the Chocolate Cookies

Once the dough is chilled, take it out, and separate the dough into 2 ounce portions. I use my scale to do this. If you don't want to weigh the dough, you can use a large cookie scoop instead.

Have a bowl of mini chocolate chips ready, because you are going to roll each portion into a ball, then roll it in the chocolate chips! Place the dough on a prepared cookie sheet, and bake them!

These are, of course, best served with a glass of milk!

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