Softbatch Cream Cheese Chocolate Chip Cookies
These softbatch cream cheese chocolate chip cookies feature a wonderfully tender crumb made with softened cream cheese mixed into the butter, creating a texture that stays chewy and soft for days. Perfect for weeknight baking, special occasions, or whenever you need a batch of irresistible homemade treats that rival any bakery.
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Servings: 24 servings
Ingredients
- ½ cup unsalted butter, softened allows the dough to cream properly and develop flavor
- ¼ cup cream cheese, softened the secret ingredient that keeps cookies soft and chewy
- ¾ cup light brown sugar, packed provides moisture and rich molasses notes
- ¼ cup granulated sugar adds sweetness and helps with spreading
- 1 large egg binds the dough together
- 2 teaspoons vanilla extract enhances the overall flavor
- 2¼ cups all-purpose flour forms the structure of the cookie
- 2 teaspoons cornstarch creates extra softness and prevents spreading
- 1 teaspoon baking soda provides lift and helps cookies spread evenly
- ¼ teaspoon salt optional and to taste, balances sweetness and enhances flavor
- 2¼ cups semi-sweet chocolate chips or chunks the star ingredient that makes every bite delicious
Instructions
- Cream the Fats: In a large bowl, beat the softened butter and cream cheese together on medium speed for about 2-3 minutes until the mixture is light and fluffy.
- Add the Sugars: Gradually add the brown sugar and granulated sugar to the butter mixture, beating on medium speed for another 1-2 minutes until well combined and slightly pale.
- Mix in the Egg and Vanilla: Add the egg and vanilla extract to the sugar mixture, beating on medium speed for about 1 minute until fully incorporated and the mixture looks creamy.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add this dry mixture to the wet ingredients and mix on low speed just until combined, taking care not to overmix.
- Fold in Chocolate: Using a spatula or wooden spoon, fold the chocolate chips into the dough until evenly distributed throughout.
- Preheat and Scoop: Preheat your oven to 350°F (175°C). Scoop dough onto baking sheets using a cookie scoop or tablespoon, spacing them about 2 inches apart.
- Bake: Bake for 12-15 minutes, until the edges are lightly golden but the centers still appear slightly underdone.
- Cool: Allow cookies to rest on the baking sheet for 5 minutes after removing from the oven, then transfer to a wire rack to cool completely.