📖 Instructions

1. Preheat your oven to 350°F (175°C). This is super important; don't skip this step!
2. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze – trust me, you'll thank me later!
3. In a large mixing bowl, cream together the softened cream cheese and butter until smooth. Don't rush this part; it's important to get everything nicely combined. Use an electric mixer if you have one, it makes things so much easier.
4. Gradually add the granulated sugar and brown sugar, mixing well after each addition. I like to use a rubber spatula to scrape down the sides of the bowl, making sure everything is incorporated.
5. Beat in the eggs one at a time, mixing well after each addition. Make sure to mix thoroughly after adding each egg to avoid lumps.
6. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. It's important to get the dry ingredients fully mixed together to ensure a consistent texture.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! Overmixing leads to tough cookies – no one wants that!
8. Stir in the chocolate chips. I like to use semi-sweet, but feel free to experiment.
9. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie. Don't make them too big or small. Think of Goldilocks and the three bears, and aim for just right.
10. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly gooey. The baking time will really depend on your oven, so keep an eye on them!
11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to set properly without getting soggy.
12. Once the cookies have cooled, enjoy! These are best served warm, but still amazing even when they're cold