Description
These Softbatch Cream Cheese Chocolate Chip Cookies are irresistibly soft and chewy with a tender crumb thanks to cream cheese and cornstarch in the dough. Perfectly balanced sweetness and melty chocolate chunks create a delightful texture and flavor. Chilling the dough before baking ensures thick, pillowy cookies with crispy edges and gooey centers.
Ingredients
Scale
Dough
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- 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 and to taste
Chocolate
- 2 ¼ cups semi-sweet chocolate chips or chunks (1 cup chips + 1 ¼ cups chunks recommended)
Instructions
- Cream Butter and Sugars: In a stand mixer bowl fitted with the 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 light, fluffy, and well-creamed. Alternatively, you can use an electric hand mixer and beat for at least 7 minutes.
- Add Dry Ingredients: Scrape down the sides of the bowl. Add the all-purpose flour, cornstarch, baking soda, and optional salt to the wet ingredients. Mix on low speed until just combined, about 1 minute. Avoid overmixing to maintain a tender texture.
- Incorporate Chocolate: Add the semi-sweet chocolate chips and chunks to the dough. Beat briefly or fold in gently by hand to evenly distribute without breaking the chocolate pieces.
- Form and Chill Dough: Using a medium 2-inch cookie scoop, form heaping mounds of dough (around 28 total). Place them on a large plate and slightly flatten each mound with your palm. Cover with plastic wrap and refrigerate for at least 2 hours or up to 5 days. Chilling is crucial to prevent the cookies from spreading too much and ensures a soft, thick texture.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with a Silpat Non-Stick Baking Mat or lightly spray with cooking spray. Space the chilled dough mounds at least 2 inches apart on the sheet.
- Bake Cookies: Bake the cookies for 8 to 9 minutes, until the edges are set and the tops start to look glossy but slightly underbaked in the center. Do not exceed 10 minutes baking time as the cookies will firm up as they cool.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. This helps achieve the perfect soft yet slightly chewy texture.
- Storage: Store baked cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. Unbaked dough can be refrigerated for up to 5 days, allowing you to bake fresh cookies as desired.
Notes
- Use full-fat cream cheese in block or spreadable form; avoid fat-free, light, or whipped varieties for best texture.
- Chocolate can be a mix of chips and chunks for better texture contrast, such as 1 cup chips and 1 ¼ cups chunks.
- Chilling the dough overnight and allowing it to come to room temperature for 15 minutes before baking enhances texture with chewy edges and soft centers.
- Rotate baking trays halfway through baking for even cooking and browning.
- Do not bake warm dough as it causes cookies to spread too thinly and lose softness.
- Carefully measure flour by spooning and leveling to avoid dense cookies.
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
