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Chewy Chocolate Sugar Cookies

August 24, 2012

Aaaand we’re back to chocolate. That was a nice little no-chocolate break though, wasn’t it?

True story: I once had a reader email me a question that started with, “I love your recipes, however you do a LOT with chocolate…” I know, I know. I can’t help it. Chocolate is my thing. I eat it every day and I impulse buy it when I’m at the store.

Which is how I ended up with Philadelphia Dark Chocolate Cream Cheese in my cart one day. It certainly wasn’t on my list. I rarely even eat cream cheese. But it said dark chocolate and the next thing I knew, I was making a space for it in my fridge. And in my belly.

This stuff is dangerously good. Really rich and chocolate-y, with none of the fake chocolate taste I kind of expected. (Let me just state right here: this is not an advertisement. No one is paying me to say this. I have no association, affiliation, or contact with the brands mentioned in this post. I just really love chocolate.)

As I was scarfing down spoonful after spoonful straight from the tub it occurred to me that my favorite lemon sugar cookies have cream cheese in the recipe, so what if I used this chocolate cream cheese to make a chocolate sugar cookie? That was a question that just could not go unanswered.

And the answer is: Those cookies would be amazing. They’re moist and chewy and oh so delicious. I love the contrast of the crunchy sugar-coated outside with the rich, brownie-like insides. For a chocoholic like me, they’re seriously addictive. I think I just created my new favorite cookie!

Chewy Chocolate Sugar Cookies

Adapted from Cook’s Illustrated
Makes 24-30 cookies

Ingredients

1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
3/4 cup (2 1/2 ounces) cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups (10 1/2 ounces) granulated sugar, plus 1/3 cup for rolling
2 ounces (4 Tablespoons) dark chocolate cream cheese
6 Tablespoons (3/4 stick) unsalted butter, melted and still warm
1/3 cup vegetable oil
1 large egg
1 Tablespoon milk or half & half
1 Tablespoon brewed coffee
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper.

In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Combine 1 1/2 cups sugar, chocolate cream cheese and melted butter in a large bowl and whisk briskly until smooth. Whisk in oil. Add egg, milk, coffee, and vanilla extract. Whisk until smooth. Add flour mixture. Fold in with a rubber spatula until all flour is incorporated and a soft dough forms.

Measure remaining 1/3 cup sugar into a small bowl. Using a 2 Tablespoon cookie scoop, portion out 12 dough balls per baking sheet. Roll each dough ball in your hands, then roll in sugar to coat. Space about 2 inches apart on the baking sheet. (If your dough is too soft, set it in the fridge for 10-15 minutes.)

Bake 1 sheet at time at 350°F for 11-13 minutes (12 minutes was perfect for me), until cookies are set and tops have cracked. (They might not look done, but don’t over bake!) Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 1 week.

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28 Comments
  1. August 24, 2012 11:43 am

    Those cookies look PERFECT! I like that they have a hint of coffee added to them.

  2. August 24, 2012 11:45 am

    Those look incredible! In Germany, we have Philadelphia + Milka chocolate whipped cream cheese and it is SO good. It’s just kind of evil. I love how crackly these are! Very good idea on your part to try these out. :)

  3. August 24, 2012 12:12 pm

    what if I can’t find the dc cream cheese?

    • The Craving Chronicles permalink*
      August 24, 2012 12:21 pm

      Hrm. I’m not really sure! I suppose you could use regular cream cheese and they would just be less chocolate-y? Or you could just make these Fudgy Triple Chocolate Bliss Cookies instead – they don’t require any cream cheese at all and they’re another favorite of mine.

      • rrregena permalink
        August 24, 2012 12:36 pm

        but these look sooooooooo good. I just might be making some cookies todat, that’s fer sure

      • Amy permalink
        August 24, 2012 12:56 pm

        I was going to ask how these cookies compare to the chocolate bliss. That’s a hard cookie to surpass. My sister and I made them at Christmas and nearly didn’t share them with the rest of the family. I have trust in you with regards to all things chocolate so I’ll have to give these a try.

      • The Craving Chronicles permalink*
        August 24, 2012 2:59 pm

        It’s hard to say. They’re both VERY chocolate-y. This one has the crunchy + soft texture thing going for it, while the other is a tad richer and more decadent. Let’s just put it this way – I wouldn’t turn down either one :)

    • August 24, 2012 7:03 pm

      I found some!

      • The Craving Chronicles permalink*
        August 24, 2012 7:54 pm

        Great! I live in a pretty small town so I figured if I can find it, it should be pretty widely available :)

  4. Kammie permalink
    August 24, 2012 1:34 pm

    Omg how amazing do these look?!

  5. August 24, 2012 1:48 pm

    Such beautiful cookies! No I really mean it, they are so pretty!

  6. August 24, 2012 4:07 pm

    I need these in my belly now! I gotta go get that cream cheese! And you can never do too much with chocolate. Chocolate is amazing.

  7. petit4chocolatier permalink
    August 24, 2012 9:20 pm

    These cookies look delicious. I am definitely going to attempt making them!

  8. Lauren permalink
    August 25, 2012 11:08 am

    Would that work with a little coffee powder rather than brewed coffee? I don’t have a coffee maker, but I do keep a jar of instant coffee for chocolate recipes…

    • The Craving Chronicles permalink*
      August 25, 2012 11:35 am

      Hi Lauren! I think that will work as long as you dissolve the coffee powder in about 1 Tablespoon or water or milk. Alternately, you can use 2 Tablespoons of milk or half & half (instead of one) and omit the coffee altogether. Hope that helps!

  9. August 25, 2012 11:37 am

    the perfect amount of crackle & sprinkled sugar. love!
    xo

    http://allykayler.blogspot.ca/

  10. August 25, 2012 4:48 pm

    Any cookies with cream cheese in them are going to be good. I have never seen the chocolate version here though but I guess you could use the plain cream cheese and some chocolate – same result.

  11. August 25, 2012 7:22 pm

    These look soooo good! And honestly…bring on more chocolate recipes. You can never go wrong with more chocolate!!! =D

    http://tseparfait.com

  12. August 27, 2012 1:36 am

    Dark chocolate cream cheese?! OMG that ingredients sounds amazing!!

  13. August 27, 2012 2:36 pm

    Oh my gosh…I don’t even really like chocolate all that much and these look heavenly! I am going to have to make these for my husband’s chocolate loving co-workers and keep a couple back for me!

  14. Gabby permalink
    August 30, 2012 11:59 pm

    Looking forward to trying these. Love that new philly choco c.c. spread. I favor the milk chocolate. That’s what I will try. TF creating and sharing the recipe! :)

  15. September 3, 2012 11:24 am

    Chewy chocolate…they sound addictive and look fantastic.Will have to persuade my other hal to have a go at the recipe.Lovely photos on your site BTW.

  16. September 8, 2012 3:00 pm

    My sister had bought that chocolate cream cheese, and I thought it was pretty good, too. I’m not one for dipping random things into cream cheese, however (thought the fact that it was chocolate cream cheese did make it easier!), but these cookies… I can’t wait to make these cookies! Yum!
    ~Lori

  17. September 25, 2012 12:43 am

    My daughter just made this….just ate warm while still warm……el yummo times two. Seriously good cookie…thanks

    • rrregena permalink
      September 25, 2012 12:44 am

      the cookie was so good i couldn’t even type properly. lol

  18. cakesbakesandothershenanigans permalink
    October 10, 2012 4:11 pm

    I’ve not tried chocolate cream cheese yet . . . but if it’s involved in chocolate cookies then it can only be a good thing!

  19. October 24, 2012 1:40 pm

    Reblogged this on Lizza Autumn.

  20. October 25, 2012 8:10 pm

    Nothing wrong with loving chocolate! Be proud! I have made the Cook’s Illustrated version many times and they are wonderful.

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