Description
These Softbatch Cream Cheese Chocolate Chip Cookies are tender and chewy with a soft, pillowy center thanks to the cream cheese in the dough. Chilled dough ensures a thick, soft texture and a perfect bake with melty chocolate chips throughout. Perfect for cookie lovers who want a soft, rich, and flavorful treat.
Ingredients
Scale
Dough
- 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
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt, optional and to taste
Mix-ins
- 2 ¼ cups semi-sweet chocolate chips or chunks**
Instructions
- Cream Butter, Cream Cheese, 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. If using a hand mixer, beat for at least 7 minutes to achieve the same texture.
- 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 just until the ingredients are combined, about 1 minute. Avoid overmixing to keep the cookie texture tender.
- Incorporate Chocolate: Add the semi-sweet chocolate chips or chunks into the dough. Beat briefly to incorporate, or fold them in gently by hand to distribute evenly.
- Scoop and Chill: Using a medium 2-inch cookie scoop, form 28 heaping mounds of dough. Place the mounds on a large plate and slightly flatten each with your palm. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 5 days. Chilling is essential to prevent spreading and ensure a thick, soft cookie.
- Preheat Oven and Prepare Sheet: Preheat your oven to 350°F. Line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray. Place the chilled dough mounds on the sheet, spacing them at least 2 inches apart. Bake about 8 cookies per sheet for even cooking.
- Bake: Bake for 8 to 9 minutes, until the edges are set and the tops just begin to set yet remain slightly pale and glossy in the center. Do not bake longer than 10 minutes to keep the centers soft. The cookies may look slightly undercooked but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling completely.
- Storage: Store cooled 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, so bake as needed for fresh cookies.
Notes
- Use regular cream cheese in block or spreadable form; avoid fat-free, light, or whipped cream cheese to maintain cookie texture.
- For the chocolate, a combination of 1 cup chocolate chips and 1 ¼ cups chocolate chunks adds nice texture and melty pockets.
- Cookies baked with dough chilled overnight and brought to room temperature for 15 minutes before baking (rotating trays halfway) have chewy edges and soft centers.
- If you prefer thicker cookies, ensure dough is well chilled before baking to minimize spreading.
- Do not overbake; cookies will continue to set as they cool, preserving their soft, pillowy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
