Softbatch Cream Cheese Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. The addition of cream cheese to the dough makes these cookies extra soft, rich, and flavorful. They boast a perfect balance of chewiness and tenderness, with the semi-sweet chocolate chips adding bursts of sweetness in every bite.
Softbatch Cream Cheese Chocolate Chip Cookies
Ingredients
- Wet Ingredients:
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened (measure by smooshing into a ¼-cup measure)
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- Dry Ingredients:
- 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 the Wet Ingredients:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, light 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 an electric hand mixer, beat for at least 7 minutes.
- Incorporate Dry Ingredients:
- Stop 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 chocolate chips or chunks.
- Beat momentarily to incorporate, or fold in by hand to ensure even distribution.
- Form the Cookie Dough Mounds:
- Using a medium 2-inch cookie scoop, form heaping mounds of dough (approximately 28).
- Place the dough mounds 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. Chilling is crucial to prevent the cookies from spreading too much during baking.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray.
- Place the chilled dough mounds on the baking sheet, spaced at least 2 inches apart (bake about 8 cookies per sheet).
- Bake for 8 to 9 minutes, or until the edges have set and the tops are just beginning to set. The centers should remain slightly undercooked, pale, and glossy. Do not bake longer than 10 minutes as the cookies will firm up as they cool.
- Cool the Cookies:
- Allow the cookies to cool on the baking sheet for 5 minutes before removing and transferring them to a rack to finish cooling completely.
Storage Tips
- Room Temperature: Cookies will keep airtight at room temperature for up to 1 week.
- Freezer: Store in the freezer for up to 3 months.
- Unbaked Dough: Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days. This allows you to bake only as many cookies as you want at any given time, saving the rest of the dough for future use.
Description and Tips
Tips for Best Results:
- Creaming the Butter and Sugar: Take your time when creaming the butter, cream cheese, and sugars. This step incorporates air into the dough, ensuring a light and fluffy texture.
- Chilling the Dough: Don’t skip chilling the dough. It helps the cookies maintain their shape and prevents them from spreading too much during baking.
- Baking Time: Be careful not to overbake. The cookies should look slightly underdone in the center when you take them out of the oven. They will continue to cook and firm up as they cool, ensuring a soft and chewy texture.
- Customization: Feel free to experiment with different types of chocolate chips or chunks, such as dark chocolate, milk chocolate, or even white chocolate. Adding nuts or dried fruit can also enhance the flavor and texture.
These cookies are perfect for any occasion and are sure to become a favorite in your household. Enjoy them with a glass of milk or your favorite hot beverage!
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