Description
Softbatch Cream Cheese Chocolate Chip Cookies are irresistibly soft and chewy with a slight tang from the cream cheese. These cookies have pillowy centers and slightly crisp edges, making them a perfect homemade treat for chocolate chip cookie lovers. Chilling the dough before baking is essential to achieve the ideal texture and prevent spreading.
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
Add-ins
- 2 ¼ cups semi-sweet chocolate chips or chunks (preferably 1 cup chips and 1 ¼ cups chunks)
Instructions
- Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, cream cheese (measured by smooshing into a ¼-cup measure), 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-creamed. Alternatively, use an electric hand mixer and beat for at least 7 minutes.
- Add dry ingredients: Scrape down the sides of the bowl, then add the all-purpose flour, cornstarch, baking soda, and optional salt. Mix on low speed just until combined, about 1 minute. Be careful not to overmix.
- Incorporate chocolate chips: Add the semi-sweet chocolate chips and chunks to the dough. Beat momentarily to combine or fold in gently by hand to evenly distribute them throughout the dough.
- Shape and chill dough: Using a 2-inch medium cookie scoop, form heaping mounds of dough (about 28). Place the mounds on a large plate and slightly flatten each with your palm. Cover tightly with plastic wrap and refrigerate for at least 2 hours or up to 5 days. Chilling prevents spreading and helps achieve soft, thick cookies.
- Preheat and prepare baking sheet: When ready to bake, preheat your oven to 350°F (177°C). Line a baking sheet with a Silpat Non-Stick Baking Mat or lightly spray with cooking spray. Space the dough mounds at least 2 inches apart, fitting about 8 cookies per sheet.
- Bake cookies: Bake for 8 to 9 minutes, or until the edges are set and the tops just begin to set but remain slightly pale and glossy in the center. Do not bake more than 10 minutes, as the cookies will firm up as they cool.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. This ensures perfect texture with chewy edges and soft centers.
- Store properly: Store cooled cookies airtight at room temperature for up to 1 week, or freeze for up to 3 months. Unbaked dough can be stored airtight in the refrigerator for up to 5 days to bake fresh cookies later.
Notes
- Use full-fat cream cheese blocks or spreadable cream cheese; avoid fat-free, light, or whipped varieties for best texture.
- For best texture and flavor, chill dough for at least 2 hours or overnight before baking.
- If desired, rotate baking trays halfway through baking for even cooking.
- You can adjust the ratio of chocolate chips to chunks based on preference; the recipe uses 1 cup chips and 1 ¼ cups chunks for texture variety.
- Cookies should look slightly underbaked in the center when removed; they will continue to cook as they cool, resulting in a soft, chewy interior.
- Flatten dough slightly before refrigerating to ensure even chilling and easier baking.
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
