Chocolate makes everything better.
Like I need to tell you that, right?
You know what else makes things better?
So what if we mix chocolate with cream cheese? Dude.
What you’ll need:
- 1 1/2 cups flour
- 3/4 cup dark cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar (plus more for rolling)
- 2 oz cream cheese
- 6 tbsps butter, melted
- 1/3 cup oil
- 1 egg
- 1 tbsp milk
- 1 tbsp brewed coffee (decaf is preferable)
- 1 tbsp vanilla extract
Step 01: Preheat oven to 350°F. Combine 1 1/2 cups sugar, cream cheese, and butter. Whisk until smooth. Add oil, egg, milk, coffee, and vanilla. Whisk until smooth. Add dry ingredients and mix until well-incorporated. Put some sugar in a bowl and set aside.
Doesn’t the purple bowl make the cookie dough look so weird?
Step 02: Separate dough into 1 tbsp balls. Roll to shape and then roll them around in the sugar. Place on a prepared cookie sheet and bake for 11-13 minutes, until the tops of the cookies are cracked. If they don’t look done, take them out anyway. Trust me…they’re done and you do not want to over-bake. Cool on the cookie sheet for 3-5 minutes and then transfer to a wire cooling rack.
Step 03: Cool on the cookie sheet for 3-5 minutes and then transfer to a wire cooling rack.
Oh man…these are delicious. The cream cheese gives them a nice texture and a richer flavor.
I actually got the recipe from Craving Chronicles, who used chocolate cream cheese. I can’t even imagine. Unfortunately, chocolate cream cheese is really expensive in my area (try 4 times the price of regular cream cheese–nope!), so I used regular cream cheese. Yum.
You can store these in an air tight container for about 1 week.