Description
Softbatch Cream Cheese Chocolate Chip Cookies are irresistibly soft and chewy with a pillowy texture, made extra tender by the addition of cream cheese. These cookies have a perfect balance of brown and granulated sugars, a rich buttery flavor, and are studded with semi-sweet chocolate chips and chunks for melty, gooey bites in every mouthful. The dough is chilled before baking to prevent spreading, resulting in thick, soft-centered cookies with slightly chewy edges.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened (measure by smooshing into a 1/4-cup measure)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt, optional and to taste
Add-ins
- 2 1/4 cups semi-sweet chocolate chips or chunks (e.g., 1 cup chips and 1 1/4 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, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed until the mixture is light, fluffy, and well-creamed, about 5 minutes. Alternatively, use an electric hand mixer and beat for at least 7 minutes.
- Add Dry Ingredients: Stop the mixer and scrape down the sides of the bowl. Add the all-purpose flour, cornstarch, baking soda, and optional salt. Mix on low speed until just combined, about 1 minute, being careful not to overmix.
- Incorporate Chocolate Chips: Add the semi-sweet chocolate chips and chunks to the dough. Beat momentarily to incorporate or fold in gently by hand to ensure even distribution without overmixing the dough.
- Form and Chill Dough: Using a medium 2-inch cookie scoop, form heaping mounds of dough (about 28 mounds). Place them on a large plate, slightly flatten each mound with your palm, cover with plastic wrap, and refrigerate for at least 2 hours and up to 5 days. Chilling prevents spreading during baking and results in thick, soft cookies.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with a Silpat Non-Stick Baking Mat or lightly spray with cooking spray. Place the chilled dough mounds spaced at least 2 inches apart on the baking sheet (bake 8 cookies per sheet).
- Bake the Cookies: Bake for 8 to 9 minutes, until the edges have set and the tops are just beginning to look set but are still slightly pale and glossy in the center. Do not bake longer than 10 minutes to preserve the soft, pillowy centers as the cookies firm up upon cooling.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to finish cooling completely. This helps maintain their soft texture.
- Storage: Store baked cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. Unbaked dough can be refrigerated, covered airtight, for up to 5 days for baking fresh portions later.
Notes
- Use cream cheese in block form or spreadable, but avoid fat-free, light, or whipped varieties for the best texture.
- The recipe’s suggested combination is 1 cup chocolate chips and 1 ¼ cups chocolate chunks for varied texture and chocolate intensity.
- Chilling dough overnight and allowing it to come to room temperature for 15 minutes before baking yields cookies with chewy edges and soft, pillowy centers. Rotate trays at the 4-minute mark for even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 189
- Sugar: 13g
- Sodium: 72mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.4g
- Trans Fat: 0.1g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 17mg
