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Softbatch Cream Cheese Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 106 reviews

These Softbatch Cream Cheese Chocolate Chip Cookies are irresistibly tender and chewy, featuring a delightful blend of cream cheese and butter that creates a soft, rich texture. Perfectly balanced with semi-sweet chocolate chips, these cookies are the ultimate comfort treat, offering a light, fluffy crumb with just the right amount of sweetness and a luscious melt-in-your-mouth experience.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 cup cream cheese, softened (measure by smooshing into 1/4 cup measure)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt (optional, to taste)

Add-ins

  • 2 1/4 cups semi-sweet chocolate chips or chunks

Instructions

  1. Cream the butter, cream cheese, and sugars: In the bowl of a stand mixer fitted with a paddle attachment, combine softened butter, cream cheese, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed for about 5 minutes until the mixture is well-creamed, light, and fluffy. Alternatively, use an electric hand mixer and beat for at least 7 minutes.
  2. Add dry ingredients: Stop the mixer, scrape down the sides of the bowl, then add the all-purpose flour, cornstarch, baking soda, and optional salt. Mix on low speed until just combined, about 1 minute. Avoid overmixing to maintain cookie tenderness.
  3. Incorporate chocolate chips: Add the semi-sweet chocolate chips or chunks to the dough and beat briefly to incorporate, or fold them in gently by hand to evenly distribute without overmixing.
  4. Shape and chill the dough: Using a medium 2-inch cookie scoop, form heaping mounds of dough (approximately 28). Place mounds on a large plate, flatten each slightly with your palm, cover tightly with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Chilling ensures the dough firms up for thicker, softer cookies that won’t spread too thin during baking.
  5. Preheat and prepare for baking: Preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat Non-Stick Baking Mat or lightly grease with cooking spray. Arrange chilled dough mounds on the baking sheet, spacing them at least 2 inches apart to allow for spreading.
  6. Bake the cookies: Bake for 8 to 9 minutes, or until the edges have just set and the tops are beginning to set but still pale and glossy in the center. Avoid baking longer than 10 minutes to keep the cookies soft; they will firm up as they cool.
  7. Cool the cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting helps them finish setting without becoming hard.
  8. Store the cookies: Store cooled cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. The unbaked dough can be stored tightly covered in the refrigerator for up to 5 days, allowing you to bake fresh cookies in small batches as desired.

Notes

  • Ensure the butter and cream cheese are properly softened to achieve a smooth, creamy batter.
  • Chilling the dough is crucial to prevent cookies from spreading too thin and to develop their signature soft texture.
  • Do not overbake; cookies should look slightly undercooked and glossy in the center when removed from the oven.
  • If using frozen dough, allow an extra minute or two of baking time to accommodate the colder dough temperature.
  • The cornstarch adds tenderness to the cookies, so do not omit it.

Keywords: softbatch cookies, cream cheese cookies, chocolate chip cookies, chewy cookies, soft cookies, chocolate chip cream cheese cookies

Find it online: https://cookwithyana.com/softbatch-cream-cheese-chocolate-chip-cookies-recipe/