It’s about that time of year where I make my list and check it twice: I’m not talking about my list to Santa, but my 2015 holiday season cookie lineup! As I finalize my list and the quantities I’ll be making, I’m digging through recipe binders and cookbooks, taking inventory of what ingredients are in the cupboard and noting what items are needed.

This year’s ensemble features my personal favorites: a classic chocolate chip, cinnamon and sugar coated snickerdoodles, and traditional spritz cookies. For the chocolate lovers, I’ve found the perfect recipe and am pleased to welcome it to the cookie Class of 2015.

Thanks to a touch of cornstarch and the slightest amount of cream cheese, these double chocolate chip cookies are soft-batch style. For added decadence, I use dark cocoa and dark chocolate chips. The extremely rich end result requires a big, cold glass of milk.

Double Chocolate Chip Cookies

Adapted from Averie Cooks

½ cup (1 stick) unsalted butter, softened

2 ounces cream cheese

¾ cup light brown sugar, packed

¼ cup granulated sugar

1 egg

2 teaspoons vanilla extract

½ cup cocoa powder

1 ¾ cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1 ½ teaspoons cinnamon

½ teaspoon salt

12 ounces chocolate chips

In a medium bowl, whisk together flour, cornstarch, baking soda, cinnamon and salt. Set aside. In the bowl of a standing mixer fitted with the paddle attachment, or in a large mixing bowl to be used with a hand mixer, add the butter, cream cheese, sugars, egg and vanilla.

Beat on medium-high speed until well-creamed, about 5 minutes. Scrape down the sides of the bowl, add the cocoa powder and beat on medium-high speed until combined, 2 minutes. Scrape down the sides of the bowl and add the flour mixture and mix until just combined, about 1 minute. Fold in the chocolate chips.

Using a cookie scoop or spoons, drop dough onto lined baking sheets, about 2 tablespoons per cookie. Flatten the dough with the bottom of a glass (dip it in water so the dough doesn’t stick) and place baking sheets in refrigerator for about 1 hour. Preheat oven to 350 degrees and, when ready, bake for 10 minutes. Remove from oven and allow cookies to cool on baking sheets.