Description
Softbatch Cream Cheese Chocolate Chip Cookies are irresistibly soft and chewy with a rich buttery flavor enhanced by cream cheese. Perfectly balanced sweetness and tender texture make these cookies a delightful treat that stays fresh for days.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt, optional and to taste
Mix-ins
- 2 ¼ cups semi-sweet chocolate chips or chunks
Instructions
- Cream the Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter, cream cheese, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed for about 5 minutes until the mixture is light, fluffy, and well combined. Scrape down the bowl sides to ensure even mixing.
- Add Dry Ingredients: Add the all-purpose flour, cornstarch, baking soda, and optional salt to the creamed mixture. Mix on low speed just until all ingredients are combined, taking care not to overmix, about 1 minute.
- Incorporate Chocolate: Fold in the semi-sweet chocolate chips or chunks by hand or beat momentarily to ensure even distribution without breaking them up.
- Shape and Chill Dough: Using a 2-inch medium cookie scoop, form heaping mounds of dough (about 28). Place them on a large plate, flatten slightly with your palm, cover tightly with plastic wrap, and refrigerate for at least 2 hours or up to 5 days for best results. This chilling step prevents spreading and keeps cookies thick.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray. Space the cookie mounds at least 2 inches apart on the prepared sheet.
- Bake the Cookies: Bake the cookies for 8 to 9 minutes, or until the edges are set and the tops look slightly glossy but not fully firm. Avoid baking beyond 10 minutes to keep the centers soft and pillowy.
- Cool the Cookies: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to finish cooling completely for optimum texture.
- Store or Freeze: Store baked cookies in an airtight container at room temperature for up to one week or freeze for up to three months. Unbaked dough can be stored in the fridge covered for up to 5 days, allowing you to bake fresh batches as desired.
Notes
- Use regular cream cheese in block or spreadable form; avoid fat-free, light, or whipped versions for best texture.
- For variety, combine 1 cup of chocolate chips with 1¼ cups of chocolate chunks to add different textures.
- Let chilled dough come to room temperature for 15 minutes before baking if preferred to allow easier scooping and more even baking.
- Rotate baking trays halfway through baking to ensure even cooking and browning.
- Cookies have chewy edges and soft, pillowy centers when baked correctly.
Nutrition
- Serving Size: 1 cookie
- Calories: 189 kcal
- Sugar: 13 g
- Sodium: 72 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 17 mg
