Softbatch Cream Cheese Chocolate Chip Cookies
These Softbatch Cream Cheese Chocolate Chip Cookies are irresistibly soft and chewy with a delightful hint of cream cheese. The cream cheese adds a unique richness and keeps the cookies tender, while semi-sweet chocolate chips melt beautifully into each bite. Perfect for cookie lovers looking for a comforting treat with a touch of luxury.
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ¼ cup cream cheese softened (use block or spreadable, not fat-free or light)
- 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, to taste
- 2 ¼ cups semi-sweet chocolate chips or chunks use a mix of both for best results
Instructions
Cream the Mixture:
- In a stand mixer fitted with the paddle attachment, combine the softened butter, cream cheese, light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed until the mixture is light, fluffy, and well combined, about 5 minutes. If using a hand mixer, beat for at least 7 minutes.
Mix Dry Ingredients:
- Pause the mixer and use a spatula to scrape down the sides of the bowl. Add the all-purpose flour, cornstarch, baking soda, and optional salt. Blend on low speed until just mixed, approximately 1 minute.
Incorporate Chocolate:
- Fold in the chocolate chips or chunks by hand or briefly mix on low speed until evenly distributed.
Chill the Dough:
- Use a medium 2-inch cookie scoop to form heaping mounds of dough (yield should be around 28 cookies). Place the mounds on a large plate, flatten them slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days.
Preheat and Bake:
- Preheat your oven to 350°F (175°C). Cover a baking sheet with a Silpat Non-Stick Baking Mat or coat it with cooking spray. Place the chilled dough mounds on the baking sheet, spacing them at least 2 inches apart (about 8 cookies per sheet).
Bake Cookies:
- Bake for 8 to 9 minutes, or until the edges are set and the tops are just beginning to set, even if slightly undercooked in the center. Do not exceed 10 minutes of baking time as the cookies will firm up while cooling.
Cool:
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool entirely.
Notes
- Chill Dough for Best Results: Chilling the dough is essential because it helps prevent the cookies from spreading too much and keeps them soft and chewy.
- Do Not Overbake: Cookies will continue to firm up as they cool, so slightly underbake them for the best soft texture.
- Storage: Keep cookies in an airtight container at room temperature for up to 1 week. For long-term storage, you can freeze them for as long as 3 months. Unbaked cookie dough can be refrigerated for up to 5 days, so you can bake fresh cookies whenever you want!
Nutrition Information (Per Cookie - Approximate, based on 28 cookies)
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 40mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 2g