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.
