Description
Softbatch Cream Cheese Chocolate Chip Cookies are delightfully soft and chewy with a pillowy center and slightly set edges. These cookies get their tender texture from the addition of cream cheese and cornstarch, offering a richer flavor and luscious softness. Chilled dough prevents spreading, ensuring thick, soft cookies that are irresistible fresh out of the oven or even after a day at room temperature.
Ingredients
Units
Scale
Cookie Dough
- 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
- Cream the Butter, Cream Cheese, and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, softened cream cheese (press it into a ¼-cup measure), light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed for about 5 minutes until the mixture is light, fluffy, and well-creamed. Alternatively, use a hand mixer and beat for at least 7 minutes.
- Add Dry Ingredients: Stop the mixer, scrape down the sides of the bowl to incorporate all ingredients evenly. Add the all-purpose flour, cornstarch, baking soda, and optional salt. Mix on low speed until just combined, about 1 minute, taking care not to overmix.
- Incorporate Chocolate Chips and Chunks: Add the semi-sweet chocolate chips and chunks to the dough. Beat briefly to mix them in or fold them in by hand to avoid breaking them up.
- Form and Chill the Dough: Using a medium 2-inch cookie scoop, portion the dough into heaping mounds (approximately 28). Place them on a large plate and gently flatten each mound slightly with your palm. Cover the dough with plastic wrap and refrigerate for at least 2 hours or up to 5 days. Chilling is crucial to prevent spreading and to achieve the soft, thick texture.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat Non-Stick Baking Mat or spray it lightly with cooking spray. Place the chilled dough mounds onto the baking sheet, spacing them at least 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies for 8 to 9 minutes until the edges are set and the tops are just beginning to set, even if the centers look slightly undercooked, pale, and glossy. Avoid baking longer than 10 minutes because cookies will firm up as they cool. For evenly baked cookies, you can rotate the trays halfway through baking.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. This step ensures they finish setting and develop their soft, chewy texture.
- Storage: Store baked cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months. Unbaked dough can be refrigerated airtight for up to 5 days so you can bake fresh cookies as desired.
Notes
- Use cream cheese in block form or spreadable cream cheese but avoid fat-free, light, or whipped varieties for best texture.
- I used a combination of 1 cup chocolate chips and 1¼ cups chocolate chunks to vary texture and flavor.
- The photos were taken from cookies baked with dough refrigerated overnight, brought to room temperature for 15 minutes before baking, baked for 8 minutes with tray rotation at 4 minutes, resulting in chewy edges and soft, pillowy centers.
Nutrition
- Serving Size: 1 cookie
- Calories: 189 kcal
- Sugar: 13 g
- Sodium: 72 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 17 mg
