Introduction

Softbatch Cream Cheese Chocolate Chip Cookies are irresistibly tender and chewy, boasting a rich, buttery flavor with a hint of cream cheese. These cookies stay soft and luscious, making them perfect for any chocolate chip cookie lover looking for a delightful twist.

A stack of three thick, chunky chocolate chip cookies sits on a brown wooden surface, with the top cookie broken in half to reveal gooey, melted dark chocolate chunks inside. The cookies have a golden beige color, soft texture with slight crisp edges, and scattered dark chocolate chips throughout. Around the stack, there are a few loose dark chocolate chunks. The whole scene is close-up, with a shallow depth of field making the background blurred and warm-toned. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, softened
1/4 cup cream cheese, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt (optional and to taste)
2 1/4 cups semi-sweet chocolate chips or chunks

Instructions

Step 1: In 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 well-creamed, light, and fluffy, about 5 minutes. If using a hand mixer, beat for at least 7 minutes.
Step 2: 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.
Step 3: Add the chocolate chips or chunks and beat briefly to incorporate, or fold them in by hand to avoid overmixing.
Step 4: Using a medium 2-inch cookie scoop, form heaping mounds of dough (approximately 28). Place them on a large plate, flatten slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Avoid baking warm dough to prevent spreading and thin cookies.
Step 5: Preheat the oven to 350°F. Line a baking sheet with a non-stick baking mat or spray with cooking spray. Arrange the dough mounds on the sheet, spacing them at least 2 inches apart (about 8 cookies per sheet).
Step 6: Bake for 8 to 9 minutes, until the edges are set and the tops begin to set but still appear slightly pale and glossy in the center. Do not exceed 10 minutes to maintain softness.
Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.

Tips & Variations

For an extra boost of flavor, use high-quality vanilla extract and real cream cheese.
Try mixing in white chocolate chips or chopped nuts for a different texture and taste.
Be sure to chill the dough thoroughly; this step is key to achieving thick, soft cookies.
If you prefer chewier cookies, reduce the baking time slightly and watch the centers closely as they bake.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months. To enjoy, thaw cookies at room temperature or warm briefly in the microwave. Unbaked cookie dough can be kept refrigerated, covered, for up to five days – great for baking fresh batches on demand.

How to Serve

The image shows several chocolate chip cookies placed on a wooden surface, with one cookie in the center in clear focus. Each cookie is round and golden brown with visible dark chocolate chunks embedded throughout. The cookies have a soft, slightly textured surface indicating they are chewy. Around the cookies, there are also scattered pieces of chocolate chunks. The background is a white marbled texture, adding a clean and bright contrast to the warm tones of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese or should it be a specific type?

Use regular cream cheese softened to room temperature for the best texture and flavor. Avoid reduced-fat or whipped varieties as they may affect the cookie consistency.

Why do I need to refrigerate the cookie dough before baking?

Chilling the dough firms it up and prevents the cookies from spreading too much during baking, ensuring a thick, soft, and chewy texture rather than thin and crispy.