Description

These Softbatch Cream Cheese Chocolate Chip Cookies are delightfully chewy with a soft, pillowy center and slightly crisp edges. The addition of cream cheese alongside butter gives the cookies a rich texture and flavor that stands out from traditional chocolate chip cookies. Chilling the dough for at least 2 hours prior to baking prevents spreading and ensures thick, soft cookies every time.

Ingredients

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Wet Ingredients

½ cup unsalted butter, softened
¼ cup cream cheese, softened
1 large egg
2 teaspoons vanilla extract

Sugars

¾ cup light brown sugar, packed
¼ cup granulated sugar

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 (1 cup chips and 1 ¼ cups chunks recommended)

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Instructions

Mix Wet Ingredients: In 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 until light, fluffy, and well-creamed, about 5 minutes. If using a hand mixer, beat for at least 7 minutes.
Add Dry Ingredients: Stop the mixer and scrape down the sides of the bowl. Add all-purpose flour, cornstarch, baking soda, and optional salt. Mix on low speed just until combined, about 1 minute.
Incorporate Chocolate: Add the semi-sweet chocolate chips and chunks. Beat briefly to incorporate or fold in by hand to evenly distribute.
Shape Dough: Using a medium 2-inch cookie scoop, form heaping mounds of dough (approximately 28). Place the mounds on a large plate and flatten slightly with your palm. Cover with plastic wrap and refrigerate for at least 2 hours or up to 5 days before baking.
Preheat Oven and Prepare Sheet: Preheat the oven to 350°F. Line a baking sheet with a Silpat non-stick baking mat or lightly spray with cooking spray. Place chilled dough mounds on the baking sheet spaced at least 2 inches apart (about 8 cookies per sheet).
Bake Cookies: Bake for 8 to 9 minutes, until edges are set and tops begin to look set but still slightly pale and glossy in the center. Avoid baking longer than 10 minutes to maintain soft centers.
Cool the Cookies: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer onto a wire rack to finish cooling completely.
Store or Serve: Store cookies airtight at room temperature for up to 1 week or freeze for up to 3 months. Unbaked dough can be refrigerated airtight for up to 5 days to bake fresh cookies as desired.

Notes

Use block or spreadable cream cheese; avoid fat-free, light, or whipped varieties for the best texture.
The recipe suggests using a mix of 1 cup chocolate chips and 1 ¼ cups chunks for texture contrast.
Chilling the dough is essential to prevent spreading and achieve thick, soft cookies.
Cookies baked from dough chilled overnight and brought to room temperature for 15 minutes yield chewy edges with soft centers.
Rotate cookie trays halfway through baking for even cooking if desired.

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 12 g
Sodium: 90 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg