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Softbatch Cream Cheese Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 125 reviews

These Softbatch Cream Cheese Chocolate Chip Cookies offer a delightful twist on classic chocolate chip cookies. Thanks to the addition of cream cheese and cornstarch, these cookies are irresistibly soft, tender, and thick with a perfectly gooey center. The recipe includes a chilling step to prevent spreading, resulting in luscious, bakery-style cookies that are sure to impress.

Ingredients

Scale

Wet 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

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

Instructions

  1. Cream Butter and Cream Cheese with Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter, softened 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.
  2. 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.
  3. Incorporate Chocolate Chips: Add the semi-sweet chocolate chips and chunks. Mix briefly to incorporate evenly, or fold them in gently by hand to avoid overworking the dough.
  4. Scoop and Chill Dough: Using a medium 2-inch cookie scoop, form heaping mounds of dough (about 28 total). Place the mounds on a large plate, slightly flatten each with your palm, cover tightly with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Chilling is essential to prevent the cookies from spreading too thin during baking.
  5. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat Non-Stick Baking Mat or lightly spray with cooking spray. Arrange the dough mounds at least 2 inches apart on the prepared sheet. For best results, bake no more than 8 cookies per sheet.
  6. Bake Cookies: Bake for 8 to 9 minutes until the edges have set and the tops are just starting to set but remain slightly pale and glossy in the center. Avoid baking longer than 10 minutes as the cookies will continue to firm up as they cool.
  7. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures they hold their shape and finish baking perfectly.
  8. Storage Tips: Store cooled cookies airtight at room temperature for up to 1 week or freeze for up to 3 months. Alternatively, store unbaked cookie dough in an airtight container in the refrigerator for up to 5 days to bake fresh cookies later as desired.

Notes

  • Chilling the dough is crucial to prevent spreading and achieve thick, soft cookies.
  • Use softened (not melted) cream cheese for proper texture.
  • Baking time may slightly vary depending on your oven; watch for pale and glossy centers as the indicator of doneness.
  • You can substitute chocolate chips for chunks for varied texture.
  • Cookies can be frozen after baking or dough can be frozen before baking for convenience.

Keywords: softbatch cookies, cream cheese chocolate chip cookies, soft cookies, thick chocolate chip cookies, easy cookie recipe

Find it online: https://tastewithamy.com/softbatch-cream-cheese-chocolate-chip-cookies-recipe/