Indulge in these Softbatch Cream Cheese Chocolate Chip Cookies, where the addition of cream cheese creates an exceptionally soft and chewy texture. These cookies offer a delightful twist on the classic favorite, making them a perfect treat for any occasion.
Why You’ll Love This Recipe
- Ultra-Soft Texture: The cream cheese adds a rich, creamy element, resulting in cookies that are incredibly soft and tender.
- Enhanced Flavor: A subtle tang from the cream cheese balances the sweetness, providing a unique depth of flavor.
- Simple Preparation: With straightforward steps and common ingredients, these cookies are easy to make, even for beginners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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)
- 2 ¼ cups semi-sweet chocolate chips or chunks
Directions
- Cream the Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and well combined.
- Add Sugars: Incorporate the light brown sugar and granulated sugar, beating until the mixture is light and fluffy.
- Mix in Egg and Vanilla: Add the egg and vanilla extract, mixing until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips or chunks.
- Chill the Dough: Scoop the dough into heaping tablespoon-sized mounds onto a plate or tray. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 5 days.
- Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Place the chilled dough mounds onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-9 minutes, or until the edges are set and the centers appear slightly underbaked.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 28 cookies
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Bake Time: 8-9 minutes per batch
- Total Time: Approximately 2 hours and 30 minutes
Variations
- Nutty Addition: Incorporate chopped nuts such as walnuts or pecans for added crunch.
- Flavor Twist: Substitute semi-sweet chocolate chips with white chocolate chips or butterscotch chips for a different flavor profile.
- Whole Wheat Option: Replace half of the all-purpose flour with whole wheat flour for a heartier texture.
Storage/Reheating
- Storage: Store cooled cookies in an airtight container at room temperature for up to one week.
- Freezing: Freeze unbaked dough mounds on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding an extra minute to the baking time.
FAQs
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese yields a richer flavor and softer texture.
Do I have to chill the dough?
Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in a thicker, chewier cookie.
Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 5 days before baking.
What if I don’t have cornstarch?
Cornstarch contributes to the soft texture, but if unavailable, you can omit it. The cookies may be slightly less tender.
Can I add other mix-ins?
Certainly! Dried fruits, different types of chocolate, or toffee bits can be added for variety.
How do I know when the cookies are done?
The edges should be set, and the centers will appear slightly underbaked. They will continue to set as they cool.
Can I double the recipe?
Yes, the recipe can be doubled. Ensure your mixer can handle the increased volume.
Why are my cookies flat?
This could be due to not chilling the dough long enough or using butter that is too soft.
Can I use margarine instead of butter?
Butter is recommended for optimal flavor and texture. Margarine may alter the taste and consistency.
How can I make the cookies chewier?
Using more brown sugar than granulated sugar and ensuring the cookies are slightly underbaked will enhance chewiness.
Conclusion
These Softbatch Cream Cheese Chocolate Chip Cookies offer a delightful twist on a classic treat, combining the rich flavors of cream cheese
Print
Softbatch Cream Cheese Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: ~2 hours 30 minutes
- Yield: ~28 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Softbatch Cream Cheese Chocolate Chip Cookies are ultra-soft, chewy, and packed with rich chocolate flavor. The secret ingredient—cream cheese—adds extra moisture and tenderness, making them even better than traditional chocolate chip cookies. Perfect for baking ahead, freezing, or enjoying fresh out of the oven, this easy cookie recipe is sure to become a favorite!
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened (full-fat recommended)
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt (optional)
- 2 ¼ cups semi-sweet chocolate chips or chunks
Instructions
- Cream the Butter & Cream Cheese: In a large mixing bowl, beat butter and cream cheese together until smooth and creamy.
- Add Sugars: Mix in brown sugar and granulated sugar until light and fluffy.
- Incorporate Egg & Vanilla: Beat in egg and vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in Chocolate Chips: Gently mix in chocolate chips or chunks.
- Chill the Dough: Scoop the dough into tablespoon-sized mounds, place on a plate or tray, cover, and refrigerate for at least 2 hours (or up to 5 days).
- Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Arrange the chilled dough mounds 2 inches apart and bake for 8-9 minutes, until the edges are set but the centers appear slightly underbaked.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Nutty Addition: Mix in ½ cup chopped walnuts or pecans for added crunch.
- Flavor Swap: Use white chocolate chips, dark chocolate, or butterscotch chips instead.
- Whole Wheat Option: Replace ½ of the all-purpose flour with whole wheat flour for a heartier texture.
- Extra Chewy Tip: Use more brown sugar than granulated sugar and slightly underbake the cookies.
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