Description
Softbatch Cream Cheese Chocolate Chip Cookies are delightfully soft and chewy treats featuring a subtle tang from cream cheese combined with rich chocolate chips. These cookies are perfect for anyone craving a tender, melt-in-your-mouth chocolate chip cookie with a slight creamy twist.
Ingredients
Scale
Main 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
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt, optional and to taste
- 2 ¼ cups semi-sweet chocolate chips or chunks
Instructions
- Cream the Wet Ingredients: To the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, cream cheese, brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed until the mixture is well-creamed, light, and fluffy, about 5 minutes. If using a hand mixer, beat for at least 7 minutes.
- Mix the 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, avoiding overmixing.
- Add Chocolate Chips: Incorporate the semi-sweet chocolate chips or chunks by beating briefly or folding them in gently by hand to ensure even distribution.
- Scoop and Chill Dough: Using a medium 2-inch cookie scoop, form heaping mounds of dough (about 28 cookies). 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. Chilling is essential to prevent spreading and achieve soft centers.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with a Silpat non-stick mat or lightly spray with cooking spray. Place the chilled dough mounds on the sheet, spaced at least 2 inches apart. Bake 8 cookies per sheet.
- Bake the Cookies: Bake for 8 to 9 minutes, or until the edges are set and the tops are just beginning to set but still slightly pale and glossy in the center. Avoid baking longer than 10 minutes to keep a soft texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling. This cooling time helps firm up the cookies while preserving their soft centers and chewy edges.
- 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 for up to 5 days for baking fresh cookies later.
Notes
- Use block or spreadable cream cheese, not fat-free, light, or whipped, for best texture and flavor.
- For chocolate, a combination of 1 cup chips and 1 ¼ cups chunks provides the best texture contrast.
- Chilling the dough thoroughly is key to preventing cookies from spreading too thin and achieving the soft, chewy texture.
- You can bake the cookies straight from the fridge or let dough sit at room temperature for 15 minutes before baking for slightly different textures.
- Rotate baking trays halfway through baking if necessary for even cooking.
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
