Ultimate Chocolate Chip Cookies Recipe – Bittersweet Chocolate

Last Updated on 2 months by Neha Deshmukh

Ultimate Chocolate Chip Cookies Recipe – Bittersweet Chocolate

Hey everyone! If you’re anything like me, a warm, gooey chocolate chip cookie is basically a hug in food form. I’ve been on a quest for the perfect chocolate chip cookie for years, and honestly? I think I’ve found it. This isn’t your average cookie – the bittersweet chocolate takes it to a whole new level, and the secret ingredient (shhh… it’s cream cheese!) makes them unbelievably soft and chewy. Get ready to bake some serious happiness! This recipe makes a generous batch – about 48 cookies – perfect for sharing (or not!).

Why You’ll Love This Recipe

These aren’t just good chocolate chip cookies, they’re seriously addictive. The combination of bittersweet chocolate and semi-sweet chocolate chips creates a complex, satisfying flavor. Plus, the cream cheese adds a subtle tang and keeps them incredibly moist. Trust me, one bite and you’ll be hooked! They take a little time, with a 2-hour chill, but the results are SO worth it.

Ingredients

Here’s what you’ll need to make these dreamy cookies:

• 2 cups all-purpose flour (240g)
• ½ cup unsweetened cocoa powder (45g)
• 2 tsp baking soda
• ½ tsp salt
• 2 sticks (226g) unsalted butter, softened
• 4 oz (113g) Cream Cheese, softened
• 1 cup granulated sugar (200g)
• ½ cup dark brown sugar, packed (110g)
• 2 large eggs
• 2 Tbsp heavy cream (30ml)
• 1 tsp pure vanilla extract
• 3 oz (85g) bittersweet chocolate, melted
• 8 oz (226g) semi-sweet chocolate chips

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Bittersweet Chocolate: Don’t skip this! It balances the sweetness perfectly. I prefer using a 70% cacao chocolate for a really rich flavor.
• Cream Cheese: This is my secret weapon. It adds moisture and a slight tang that elevates the cookies. Make sure it’s softened to room temperature for easy mixing.
• Flour: All-purpose flour works great, but you can experiment with bread flour for a chewier cookie. Just be careful not to overwork the dough!
• Chocolate Chips: Quality matters here. Splurge on good semi-sweet chocolate chips – they really make a difference. I love using Ghirardelli or Guittard.
• Brown Sugar: Dark brown sugar gives a lovely molasses flavor. If you only have light brown sugar, that’s okay too, but the flavor won’t be quite as deep.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, melt the bittersweet chocolate in a microwave-safe bowl in 25-second intervals, stirring until smooth. Set aside to cool slightly.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures everything is evenly distributed.
3. In a stand mixer fitted with the paddle attachment (or a large bowl if you’re mixing by hand!), cream together the softened butter and cream cheese until light and fluffy – about 3 minutes. This is where the magic starts!
4. Add the granulated sugar and brown sugar and beat until combined. It should look nice and creamy.
5. Beat in the eggs one at a time, then stir in the heavy cream and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
7. Fold in the melted chocolate and chocolate chips until everything is evenly distributed.
8. Cover the dough and refrigerate for at least 2 hours. This is crucial for preventing the cookies from spreading too much.
9. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
10. Scoop out 1-tablespoon portions of dough, flatten them slightly, and place them about 2 inches apart on the prepared baking sheets.
11. Bake for 12 minutes, rotating the pans halfway through. Let them cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. (If you can resist eating them all right away, that is!)

Expert Tips

Want to take your cookies to the next level? Here are a few of my go-to tips:

• Chilling is Key: Don’t skip the chilling step! It prevents the cookies from spreading too thin and helps develop the flavor.
• Preventing Spreading: If your cookies still spread a bit, try chilling the dough for longer, or adding an extra tablespoon of flour.
• Chewy Texture: Underbaking slightly will give you a softer, chewier cookie. Keep a close eye on them!
• Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.

Variations

Feeling creative? Here are a few fun twists on this recipe:

• Vegan Chocolate Chip Cookies: Substitute the butter with vegan butter, the cream cheese with vegan cream cheese, and the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
• Gluten-Free Chocolate Chip Cookies: Use a good quality gluten-free flour blend. I recommend one that contains xanthan gum.
• Spice Level: Add a pinch of cayenne pepper or cinnamon to the dough for a subtle warmth. My friend Priya swears by a tiny pinch of cardamom!
• Festival Adaptations: These cookies make amazing gifts! Package them in festive tins for Diwali or Christmas. A little ribbon and a handwritten note go a long way.

Serving Suggestions

These cookies are perfect with a glass of cold milk, a cup of hot coffee, or even a scoop of vanilla ice cream. They’re also delicious on their own!

Storage Instructions

Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze the baked cookies for up to 2 months.

FAQs

Got questions? I’ve got answers!

(1) Can I use different types of chocolate chips?

Absolutely! Milk chocolate, white chocolate, or even peanut butter chips would all be delicious.

(2) What does cream cheese do in chocolate chip cookies?

Cream cheese adds moisture, tenderness, and a subtle tang that balances the sweetness. It’s a game-changer!

(3) Can I freeze the cookie dough? For how long?

Yes! You can freeze the cookie dough for up to 3 months. Scoop the dough into portions before freezing for easy baking.

(4) Why are my cookies flat?

This could be due to several reasons: the butter was too soft, the dough wasn’t chilled enough, or you used too much sugar.

(5) How can I make these cookies extra chewy?

Use bread flour, underbake slightly, and make sure to chill the dough properly.

(6) Can I substitute brown sugar with granulated sugar? What will be the difference?

You can, but the cookies won’t have the same depth of flavor or chewy texture. Brown sugar contains molasses, which adds moisture and a caramel-like flavor.

Enjoy baking (and eating!) these incredible cookies. Let me know in the comments how they turn out for you!