These Softbatch Cream Cheese Chocolate Chip Cookies are the ultimate treat for anyone who loves a soft, thick, and chewy cookie. The secret ingredient—cream cheese—adds a subtle tang and an extra layer of moisture that makes each bite tender and rich. With a balance of light brown sugar for deep caramel notes and semi-sweet chocolate chips for the perfect melt-in-your-mouth texture, these cookies are guaranteed to become a family favorite. Plus, their slightly under-baked centers keep them ultra-soft even after cooling.
Ingredients:
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened (*make sure to measure by packing it into a ¼ cup measure)
- 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, to taste)
- 2 ¼ cups semi-sweet chocolate chips or chunks**
Instructions:
- Cream the Butter and Sugars:
In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer), beat the butter, cream cheese, brown sugar, granulated sugar, egg, and vanilla on medium-high speed. Mix for about 5 minutes until the mixture is light, fluffy, and well-creamed. If using a hand mixer, extend the mixing time to at least 7 minutes. - Incorporate Dry Ingredients:
Stop the mixer and scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and optional salt. Mix on low speed until just combined, about 1 minute. - Add the Chocolate Chips:
Add the semi-sweet chocolate chips or chunks to the dough. Beat briefly to incorporate, or fold them in by hand if you prefer a gentler touch. - Shape and Chill the Dough:
Use a medium cookie scoop (about 2 inches) to form heaping mounds of cookie dough (approximately 28 cookies). Place the mounds on a large plate, gently flatten each mound with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days. Chilling the dough is crucial for preventing the cookies from spreading too much during baking. - Bake the Cookies:
When ready to bake, preheat the oven to 350°F. Line a baking sheet with a silicone baking mat (like a Silpat) or spray with non-stick cooking spray. Place the chilled cookie dough mounds on the baking sheet, spacing them at least 2 inches apart. Bake for 8 to 9 minutes. The edges should be set, but the centers will still look slightly undercooked, pale, and glossy. Do not exceed 10 minutes, as the cookies will continue to firm up as they cool. - Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This ensures they firm up properly without becoming too crisp. Enjoy the cookies warm or store them for later!
Storage Tips:
- Store baked cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.
- You can also store unbaked cookie dough in an airtight container in the refrigerator for up to 5 days, allowing you to bake fresh cookies as desired.
Baking Tip:
For consistently soft and thick cookies, always start with cold dough. If you bake the cookies with warm dough, they will spread too much and become thin. Chilling helps retain their shape and texture, ensuring a soft and chewy center with slightly crisp edges.
Serving Suggestions:
These cookies are perfect on their own, but they pair exceptionally well with a cold glass of milk. For an extra indulgent treat, consider sandwiching two cookies with a scoop of ice cream in between!
With their rich, creamy flavor and soft texture, these cookies will quickly become a go-to recipe for any occasion.
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