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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.
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Ingredients Equipment Method

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

Method
 

  1. 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).
  2. Add the egg and vanilla extract, mixing until fully incorporated.
  3. 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.
  4. Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
  5. Cover the dough and refrigerate for at least 2 hours (or overnight) to allow it to firm up and develop flavor.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. 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.
  8. 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.
  9. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack.