Description
These Softbatch Cream Cheese Chocolate Chip Cookies are irresistibly soft and chewy with a pillowy texture thanks to the cream cheese addition. They are easy to prepare, perfect for chilling ahead, and yield perfectly thick cookies with gooey centers and lightly set edges.
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
Instructions
- Cream the butter and sugars: In a stand mixer fitted with the paddle attachment, beat together the softened butter, cream cheese, light brown sugar, granulated sugar, egg, and vanilla extract on medium-high speed until the mixture is well combined, light, and fluffy, about 5 minutes. If using a hand mixer, beat for at least 7 minutes. Stop halfway to scrape down the bowl sides.
- Add dry ingredients: Add the all-purpose flour, cornstarch, baking soda, and salt to the creamed mixture. Mix on low speed until just incorporated, about 1 minute, being careful not to overmix.
- Fold in chocolate chips: Add the semi-sweet chocolate chips or chunks and fold them into the dough by hand or briefly mix on low speed until evenly distributed.
- Shape and chill the dough: Using a 2-inch cookie scoop, form 28 heaping mounds of dough. Place them on a large plate, flatten slightly with the palm of your hand, cover tightly with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. This chilling step is crucial to prevent spreading and ensure thick cookies.
- Preheat 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 chilled dough mounds at least 2 inches apart, baking about 8 cookies per sheet.
- Bake the cookies: Bake in the preheated oven for 8 to 9 minutes. The cookie edges should be set and the tops beginning to set but still 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. Then transfer them to a wire rack to cool completely. The cookies will firm up as they cool.
- Store or serve: Store finished cookies airtight at room temperature for up to 1 week or freeze for up to 3 months. Unbaked dough can be refrigerated for up to 5 days, allowing you to bake fresh cookies as desired.
Notes
- Use cream cheese in block or spreadable form; avoid fat-free, light, or whipped versions for best texture.
- Chocolate can be a mix of chips and chunks; the recipe uses 1 cup chips and 1 ¼ cups chunks.
- For optimal texture, chill dough overnight and let it sit at room temperature for 15 minutes before baking. Rotate baking trays halfway through baking for even cooking.
- Do not bake with warm dough; chilled dough prevents excessive spreading and thin cookies.
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
