Double Chocolate Cookies

These irresistible double chocolate cookies made with cream cheese are a must try. Imagine biting into a soft and chewy cookie packed with rich chocolate flavor and a hint of tanginess from the cream cheese. The combination of muscovado sugar, cocoa powder, chocolate chips, creamy cream cheese and butter creates a decadent symphony of flavors in every bite. In this exclusive recipe by Bruno Albouze, you will discover the secrets behind creating the perfect double chocolate cookies that are sure to impress your taste buds. The addition of cream cheese adds a unique twist to the classic chocolate cookie recipe, elevating it to a whole new level of deliciousness. So, what are you waiting for?

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An chewy intense chocolate flavor

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Cookie Dough

*Muscovado sugar is also known as Piloncillo/Panela/Barbados sugar. It can be subbed for brown sugar mixed with a dash of molasses. In a stand mixer fitted with the paddle attachment, whip together the softened cream cheese, butter, sugars and salt on hight speed until smooth; about 3 minutes. Continue beating and add the egg. Add the sifted powders and mix on low speed until combined, and add chocolate chips. Transfer cookie dough into a clean container, cover and refrigerate until firm (the longer you refrigerate the dough, the better cookies will taste). Divide cookie dough into 12 portions using the ice-cream scoop. Refrigerate cookies to firm up, and form into balls. Coat cookies with confectioners sugar. Avoid rolling cookies in icing sugar ahead before baking or the sugar will begin to melt away.

Baking

Set the oven rack adjusted to the middle position and preheated oven to 350ºF/180ºC. Bake cookies for about 12 to 14 minutes. Let cool cookies on the baking tray for 10 minutes and transfer them to a cooling rack.

Storage

Double chocolate cookies can be stored at room temperature for up to 3 days. They can be frozen as well for up to 3 months.

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