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Cream Cheese Chocolate Chip Cookies Recipe

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3.8 from 13 reviews

Deliciously soft and chewy Cream Cheese Chocolate Chip Cookies with a perfect balance of sweet brown sugar, rich cream cheese, and melty semi-sweet chocolate chips. These cookies have a tender crumb thanks to cornstarch and a quick chill in the fridge, ensuring they bake up with soft centers and slightly crisp edges.

Ingredients

Wet Ingredients

  • 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

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ¼ teaspoon salt, optional and to taste

Add-ins

  • 2 ¼ cups semi-sweet chocolate chips or chunks

Instructions

  1. Cream the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter, cream cheese, 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. If using a hand mixer, beat for at least 7 minutes to achieve the same texture.
  2. Mix the Dry Ingredients: Stop the mixer, scrape down the bowl sides, then add all-purpose flour, cornstarch, baking soda, and salt if using. Mix on low speed just until ingredients are combined, about 1 minute, avoiding overmixing to keep the cookies tender.
  3. Add Chocolate Chips: Fold in the semi-sweet chocolate chips gently by hand or beat briefly on low speed to evenly distribute them throughout the dough.
  4. Scoop and Chill Dough: Use a medium 2-inch cookie scoop to form about 28 heaping mounds of dough. Flatten them slightly with your palm, place on a large plate, cover with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Chilling prevents spreading and ensures soft centers.
  5. Preheat and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line a baking sheet with a Silpat or lightly spray with cooking spray. Arrange chilled dough mounds on the sheet spaced at least 2 inches apart, baking about 8 cookies per sheet.
  6. Bake the Cookies: Bake for 8 to 9 minutes, or until the edges are set and tops are just beginning to set but remain pale and glossy in the center. Avoid baking longer than 10 minutes to maintain softness.
  7. Cool the Cookies: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. This cooling preserves the soft center and chewy edges.
  8. Storage: Store baked cookies in an airtight container at room temperature for up to one week, or freeze for up to 3 months. Unbaked dough can be refrigerated up to 5 days for fresh baking later.

Notes

  • Chilling the dough is essential to prevent spreading and achieve the perfect soft texture and thickness.
  • Do not overbake; removing cookies while centers are slightly glossy preserves softness.
  • The addition of cornstarch helps make the cookies extra tender.
  • Use high-quality semi-sweet chocolate chips or chunks for best flavor and texture.
  • If you don’t have a cookie scoop, use two spoons to form equal-sized dough mounds.

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