Dutch Chocolate Chip Cream Cheese Cookies
small batch dark chocolate cookies with chocolate chips
60 min|Easy|Sweet
These small batch Dutch Chocolate Chip Cookies make use of cream cheese instead of butter. Using cream cheese and chilling the dough, makes the cookies a little easier to roll into balls and coat with sugar. But, if you don't have any cream cheese on hand, unsalted butter would work just as well.
About Digital Food Works
This recipe was developed by Curtis Lawyer for use on the Digital Food Works website. DFW provides photography and design services for businesses with things to eat and drink!
This recipe was developed by Curtis Lawyer for use on the Digital Food Works website. DFW provides photography and design services for businesses with things to eat and drink!
Recipe Notes
If you are going to be using unsalted butter instead of cream cheese, it would be a 1 to 1 replacement. For example, the small batch version (28-30 cookies) calls for a half cup of room temperature cream cheese, so a half cup of room temperature unsalted butter could be used instead.Step by Step Instructions
1
Mix the Dry Ingredients
Sift the flour, dutch cocoa powder, baking soda, baking powder, and salt together in a bowl.
2
Mix the Sugars and Cream Cheese
In a separate bowl, combine the cream cheese and both sugars (the granulated white and brown), and mix until combined.
3
Cream in the Egg
Using an electric mixer, add the egg to the cream cheese and sugar bowl, and beat on medium until fluffy (2 or 3 minutes).
4
Mix in the Chips and Dry Ingredients
Using a spoon, mix in the chocolate chips and dry ingredients, carefully mix until just combined.
5
Cool Down
Refrigerate for 30-45 minutes until slightly firm.
6
Making Dough Balls
Create cookie dough balls by hand, that are about an inch and a half in diameter (a heaping teaspoon).
Roll the cookie dough balls in granulated sugar and keep chilled on a separate plate. These can all be rolled at once, to free up some counter space. Generally speaking, the cookie dough balls should not stick together after they're rolled in sugar.
Roll the cookie dough balls in granulated sugar and keep chilled on a separate plate. These can all be rolled at once, to free up some counter space. Generally speaking, the cookie dough balls should not stick together after they're rolled in sugar.
7
Bake the Cookies
Remove from the refrigerator and place cookie balls on a parchment paper lined cookie sheet just before placing into the oven. Leave about 2 inches between each cookie.
Bake on 375 for 10-11 minutes, until the cookies set. If you're not going to chill the remaining cookie dough balls between baking, the baking time will be around a minute less.
Bake on 375 for 10-11 minutes, until the cookies set. If you're not going to chill the remaining cookie dough balls between baking, the baking time will be around a minute less.
8
Cool and Eat
Let cool on baking sheet for 5 minutes.
Transfer to a wire rack after a couple of minutes and allow to cool completely.
Transfer to a wire rack after a couple of minutes and allow to cool completely.
Dutch Chocolate Chip Cream Cheese Cookies
small batch dark chocolate cookies with chocolate chips
