Softbatch Cream Cheese Chocolate Chip Cookies
Replacing some of the butter from my favorite chocolate chip cookie recipe with cream cheese created cookies that are soft, thick, moist, and tender. Although you cant taste the cream cheese, the cookies have a richness and depth of flavor like no other cookies Ive tried. Plus theres an abundance of chocolate in every bite. The dough can be made in advance, refrigerated, and baked as desired, up to 5 days later. A great option to have for fresh, warm cookies without having to mix up dough. I highly recommend these cookies!
Replacing some of the butter from my favorite chocolate chip cookie recipe with cream cheese created cookies that are soft, thick, moist, and tender. Although you cant taste the cream cheese, the cookies have a richness and depth of flavor like no other cookies Ive tried. Plus theres an abundance of chocolate in every bite. The dough can be made in advance, refrigerated, and baked as desired, up to 5 days later. A great option to have for fresh, warm cookies without having to mix up dough. I highly recommend these cookies!
- 1 teaspoon baking soda
- 1 large egg
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 3/4 cup light brown sugar packed
- pinch salt optional and to taste
- 2 teaspoons cornstarch
- 1/2 cup (1 stick) unsalted butter softened
- 1/4 cup cream cheese softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
- 2 1/4 cups all-purpose flour
- 2 1/4 cups semi-sweet chocolate chips or chunks (i used 1 cup chips and 1 1/4 cups chunks)
- Carbohydrate 13.615107752504 g
- Cholesterol 36.7401785806897 mg
- Fat 11.1373664618241 g
- Fiber 0.272062505111149 g
- Protein 1.48361735259481 g
- Saturated Fat 6.88523781460998 g
- Serving Size 1 1 Serving (34g)
- Sodium 186.805035884233 mg
- Sugar 13.3430452473928 g
- Trans Fat 0.888458848534596 g
- Calories 159 calories
Step-by-step
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
- Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers).
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
- Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
My Secret to Perfectly Softbatch Chocolate Chip Cookies
As a busy working mom, finding time to bake is a luxury, not a given. Weekends are precious and I want to spend them connecting with my family, not stuck in the kitchen. That’s why I’m obsessed with recipes that offer flexibility and deliciousness without demanding hours of my time. These Softbatch Cream Cheese Chocolate Chip Cookies are a perfect example. The secret? A simple swap of ingredients elevates a classic recipe to unparalleled levels of moist, tender perfection. I'm talking melt-in-your-mouth, chewy edges, soft pillowy centers kind of perfection. The best part? The dough can be made ahead of time, meaning you can enjoy warm, fresh cookies on any given night, no matter how crazy the week's been.
I’ve always loved chocolate chip cookies; who doesn’t? But let’s be honest, some recipes leave you wanting more. Either they're too crunchy, too dry, or lack that satisfying richness. This recipe solves all those problems. The addition of cream cheese adds an unexpected depth of flavor without changing the classic chocolate chip taste. You might not even notice the cream cheese, but you’ll certainly notice the difference in texture and overall richness. The cookies are incredibly soft, a testament to this simple yet genius swap. They’re perfect with a glass of milk, a cup of coffee, or even enjoyed on their own as an afternoon treat. The versatility of this recipe is truly remarkable; whether you're a seasoned baker or a complete novice, you're guaranteed success. Trust me on this one. These cookies are the perfect dessert, satisfying sweet craving without overwhelming your palate.
Why This Recipe Works: The beauty of this recipe lies in its simplicity and its ability to provide consistent, delectable results every time. The cream cheese adds moisture and richness to the dough, leading to cookies that are impossibly soft and tender. The chilling process prevents the cookies from spreading too thin during baking, resulting in that perfect thick-and-chewy consistency. And finally, the ability to make the dough ahead of time means you can bake fresh cookies whenever you crave them without the fuss of last-minute preparation. This recipe is not just about making cookies; it's about creating a convenient and delicious experience for any occasion.
Tips and Tricks for Success:
- Use quality ingredients: Good butter and cream cheese make a difference in the taste and texture of your cookies.
- Don't overmix the dough: Overmixing can lead to tough cookies. Mix only until the ingredients are combined.
- Chill the dough: Chilling the dough for at least two hours (or up to five days!) is crucial for preventing the cookies from spreading too much.
- Bake to perfection: Watch your cookies closely while they bake, as baking times can vary depending on your oven.
- Let them cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them to set properly.
These cookies are a delicious and efficient dessert option for busy people, like myself. Enjoy the wonderful process of creating a homemade treat, the joy of sharing them with loved ones, and the satisfaction of achieving something delicious without compromising your valuable time. Happy baking!
