Soft Batch Cream Cheese Chocolate Chip Cookies

Try our not-so-secret ingredient for chewy chocolate chip cookies: cream cheese. Its lightly tangy flavor amplifies a cookie’s inherent goodness while yielding a dense-but-soft texture. The composition of cream cheese’s fat and moisture also prevents dough from spreading too much in the oven. Perfect for dunking in milk!
 

20min
Prep time
20min
Cook time
12
Servings
Soft Batch Cream Cheese Chocolate Chip Cookies

Try our not-so-secret ingredient for chewy chocolate chip cookies: cream cheese. Its lightly tangy flavor amplifies a cookie’s inherent goodness while yielding a dense-but-soft texture. The composition of cream cheese’s fat and moisture also prevents dough from spreading too much in the oven. Perfect for dunking in milk!
 

Try our not-so-secret ingredient for chewy chocolate chip cookies: cream cheese. Its lightly tangy flavor amplifies a cookie’s inherent goodness while yielding a dense-but-soft texture. The composition of cream cheese’s fat and moisture also prevents dough from spreading too much in the oven. Perfect for dunking in milk!
 

20min
Prep time
20min
Cook time
12
Servings

Ingredients:

Directions:

  1. Line 2 rimmed baking sheets with parchment paper. Whisk flour, cornstarch, baking soda and salt together in a separate large bowl until combined. Set aside. A mixer with flour, cornstarch, baking soda, and salt, along with a cup of chocolate chunks.
  2. Beat butter, cream cheese, brown sugar and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4-6 minutes. Add egg and vanilla and beat, scraping down the bowl as needed, until combined, about 1 minute. Cookie dough scooped with a portioning tool and placed on a tray lined with wax paper.
  3. Preheat oven to 350 degrees. Add dry ingredients to wet ingredients, on low speed and mix until combined, about 1 minute. Fold in chocolate chunks until just combined. Portion cookie dough with a 2-inch portion scoop, about 2 inches apart, onto the prepared baking sheets.
  4. Bake, one baking sheet at a time and rotating halfway through, until edges of cookies are lightly browned, 8-10 minutes. Repeat with the remaining baking sheet. Transfer cookies to a wire rack and let cool completely.
     

Tip:

Portioned cookie dough can be frozen in resealable plastic bags for up to 3 months. Simply bake from frozen 2-5 minutes longer than directed in step 4.

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