Introduction

These Softbatch Cream Cheese Chocolate Chip Cookies offer a perfect balance of rich creaminess and classic chocolate chip flavor. With a tender, slightly chewy texture, they are a delightful twist on traditional cookies that everyone will love.

Softbatch Cream Cheese Chocolate Chip Cookies Recipe - Recipe Image

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
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt (optional and to taste)
2 1/4 cups semi-sweet chocolate chips or chunks

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, 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 a hand mixer, beat for at least 7 minutes.
Step 2: Stop mixing and scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and optional salt. Mix on low speed just until combined, about 1 minute.
Step 3: Add the chocolate chips or chunks and fold them in by hand or mix briefly to incorporate evenly.
Step 4: Using a 2-inch cookie scoop, form heaping mounds of dough (about 28 total). Place the mounds on a large plate and flatten them slightly with your palm. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or up to 5 days. Avoid baking warm dough to prevent cookies from spreading too much.
Step 5: When ready to bake, preheat the oven to 350°F. Line a baking sheet with a Silpat Non-Stick Baking Mat or spray it with cooking spray. Place the cookie mounds on the sheet, spacing them at least 2 inches apart (about 8 cookies per sheet).
Step 6: Bake for 8 to 9 minutes, until the edges have set and the tops are just beginning to firm up and look glossy in the center. Avoid baking longer than 10 minutes to keep a soft texture.
Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use softened cream cheese by letting it sit at room temperature for about 30 minutes before mixing to ensure smooth incorporation.
For extra richness, substitute half of the semi-sweet chocolate chips with dark chocolate chunks.
Chill the dough longer for thicker cookies, or freeze portions to bake fresh cookies whenever you want.
If you prefer a crunchier cookie, bake 1-2 minutes longer, watching carefully to avoid overbaking.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months. Reheat frozen cookies briefly in a warm oven or microwave to regain softness. Unbaked dough can be kept tightly covered in the refrigerator for up to 5 days, allowing you to bake fresh cookies on demand.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute cream cheese with sour cream or yogurt?

Cream cheese is key to the soft texture and slight tang of these cookies, so substitutions like sour cream or yogurt are not recommended as they may affect the dough consistency and final texture.

Why should I refrigerate the dough before baking?

Chilling the dough firms it up, preventing excessive spreading during baking. This results in thicker, chewier cookies with a better texture.