Description
These Softbatch Cream Cheese Chocolate Chip Cookies combine the rich creaminess of cream cheese with the classic favorite of chocolate chips, resulting in thick, chewy cookies with a tender texture and irresistible flavor. Perfectly soft and packed with chocolate goodness, these cookies are a delightful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (softened)
- ¼ cup cream cheese (softened)
- ¾ cup 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
- ½ teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Cream the Butter, Cream Cheese, and Sugars: In a large mixing bowl, cream together the softened butter, cream cheese, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2–3 minutes. This step incorporates air and ensures a tender cookie texture.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat until well combined, ensuring a smooth and homogenous wet base for the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This evenly distributes the leavening and helps improve cookie texture.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix, which can lead to tough cookies.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 2 hours, or ideally overnight. Chilling helps the cookies maintain their thick shape and enhances flavor.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape Cookies: Scoop the chilled dough into 2-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake for 9–11 minutes, or until the edges turn just golden and the centers look slightly underbaked for a soft, chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Do not skip chilling the dough—this step is critical to help the cookies stay thick and chewy and develop better flavor.
- Substitute chocolate chips with chocolate chunks or mix in white or dark chocolate to vary the flavor profile.
- Store cookies in an airtight container to keep them soft and fresh for several days.
- Prep Time: 15 minutes (plus at least 2 hours chilling)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
