Description
Delightfully soft and chewy cream cheese chocolate chip cookies with a rich, tender crumb and melty chocolate chips baked to perfection. These softbatch cookies combine the classic flavors of chocolate chip cookies with the creamy tang of cream cheese for a unique twist that’s perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
Add-ins
- 1 1/2 cups chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside; it will be combined with the wet ingredients later.
- Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter, cream cheese, granulated sugar, and brown sugar together until the mixture is light and fluffy. This will provide a creamy base for your dough.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated into the creamy mixture, creating a smooth batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can toughen cookies.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough, distributing them evenly without deflating the batter.
- Scoop Dough: Using a cookie scoop or spoon, drop dough portions onto a baking sheet lined with parchment paper, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 9-11 minutes. Remove them when the edges turn golden and the centers remain slightly soft and underbaked for that perfect chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Do not overbake to maintain the soft and chewy texture of the cookies.
- Using softened butter and cream cheese ensures the dough creams smoothly for the best texture.
- You can substitute chocolate chips with chunks or other mix-ins like nuts if desired.
- Store cookies in an airtight container for up to 5 days to keep them fresh and soft.
- For a slight tang, use full-fat cream cheese; low-fat variations may affect texture.
