Ingredients:

• 2. 25 cups – All-purpose flour
• 1/4 cup – Unsweetened cocoa powder
• 2 tsp – Baking soda
• 1/2 tsp – Salt
• 225 gms – Unsalted Butter (softened slightly)
• 113 gms – Cream Cheese (room temperature)
• 1 cup – Granulated Sugar
• 1/2 cup – Dark Brown sugar
• 2 – eggs
• 2 tbsp – Heavy Cream
• 1 tsp – Pure vanilla extract
• 85 gms – Bittersweet chocolate (melted and cooled)
• 225 gms – Semi-sweet chocolate chips

Method:

1. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
2. In a medium bowl, sift the flour with the cocoa powder, baking soda and salt.
3. In a bowl, beat together the butter, cream cheese, granulated sugar and brown sugar and beat until fluffy, about 3 minutes.
4. Scrape down the sides of the bowl.
5. Beat in the eggs, heavy cream and vanilla until blended.
6. Slowly add the dry ingredients.
7. Add the melted chocolate and chocolate chips and beat just until incorporated.
8. Cover the bowl and refrigerate the dough for at least 15 minutes or up to 2 hours.
9. Scoop heaped tablespoons of cookie dough onto the prepared baking sheets, spacing them two inches apart.
10. Bake for 12 minutes until the cookies are just set.
11. Shift the baking sheets from top to bottom and front to back half way through.
12. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
13. The cookies can be stored in an airtight container for up to 3 days.
14. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya