Softbatch Cream Cheese Chocolate Chip Cookies are everything you love about traditional chocolate chip cookies but elevated to a new level of softness and decadence. The addition of cream cheese creates an irresistibly tender texture that stays moist for days. Perfect for cookie lovers who crave a melt-in-your-mouth experience, these cookies are sure to become a go-to treat for any occasion.
Ingredients:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups semisweet chocolate chips
Equipment:
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Cooling rack
Instructions:
- In a large mixing bowl, beat the softened butter, cream cheese, brown sugar, and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
- Cover the dough and refrigerate for at least 2 hours (or overnight) to allow it to firm up and develop flavor.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Using a cookie scoop or spoon, form the dough into 1.5-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set but the centers appear slightly underbaked. Do not overbake; the cookies will continue to firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
Tips:
- For an extra gooey texture, press a few chocolate chips onto the tops of the cookie dough balls before baking.
- Ensure the cream cheese is at room temperature for easier mixing and a smoother dough.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Softbatch Cream Cheese Chocolate Chip Cookies are the ultimate indulgence for cookie lovers. With their soft texture and rich chocolatey flavor, they’re a treat that’s impossible to resist. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, these cookies are sure to be a hit!
Softbatch Cream Cheese Chocolate Chip Cookies
Indulge in these Softbatch Cream Cheese Chocolate Chip Cookies! Soft, chewy, and loaded with chocolate chips, they’re a delightful twist on a classic favorite.
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 1/2 cup unsalted butter softened
- 4 oz cream cheese softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups semisweet chocolate chips
Instructions
- In a large mixing bowl, beat the softened butter, cream cheese, brown sugar, and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
- Cover the dough and refrigerate for at least 2 hours (or overnight) to allow it to firm up and develop flavor.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Using a cookie scoop or spoon, form the dough into 1.5-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set but the centers appear slightly underbaked. Do not overbake; the cookies will continue to firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
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