Soft Batch Cream Cheese Chocolate Chip Cookies
Soft Batch Cream Cheese Chocolate Chip Cookies
Some of us love crispy cookies. Some of us prefer soft, chewy cookies. But I would say, why do we have to pick sides? Let’s just love all the cookies, no matter their texture. These particular cookies have a fantastic texture—soft and tender all the way through. They’re packed with rich and sweet chocolate that’s backed up by the subtlest tang of cream cheese, making them totally delicious. If you like your cookies big, sweet but balanced, or simply enjoy cookies at all… you’re going to love these.
Why You’ll Love This Recipe
These cookies are the perfect blend of softness and flavor. The cream cheese adds a unique twist, making them extra tender and giving them a mild tang that complements the sweetness of the chocolate chips. They’re easy to make and sure to become a favorite for any cookie enthusiast.
Kitchen Equipment You’ll Need
- Electric mixer
- Large mixing bowl
- Medium cookie scoop
- Baking sheet
- Wire rack
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup cream cheese, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups semi-sweet chocolate chips
Step-by-Step Instructions
- When ready to bake, preheat oven to 350°F and grease a baking sheet with butter or nonstick spray.
- In a large mixing bowl, cream the butter and cream cheese with an electric mixer until smooth. Add the sugars, egg, and vanilla and beat again on medium-high until light and fluffy, about 7 minutes.
- Add flour, cornstarch, baking soda, and salt and mix until just combined. Stir in chocolate chips.
- Using a medium cookie scoop, scoop out cookie dough and flatten mounds slightly using your palm. Cover with plastic wrap and refrigerate for at least 2 hours.
- Once chilled, place cookies on prepared baking sheet 2 inches apart (about 8 cookies per sheet) and bake until edges have set, 8-9 minutes. Cookies will look slightly undercooked and pale in the center; they’ll firm up as they cool.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Enjoy!
Tips for Success
For the best results, ensure your butter and cream cheese are softened before mixing. Chilling the dough is crucial for achieving the perfect texture, so don’t skip this step. If you want to take these cookies to the next level, sprinkle a pinch of sea salt on top before baking for a delightful contrast to the sweetness.
Additional Tips or Variations
Feel free to experiment with different types of chocolate chips or add nuts for extra crunch. You can also try adding a teaspoon of instant espresso powder to the dough for a subtle coffee flavor that enhances the chocolate.
Nutritional Highlights (Per Serving)
Each serving of these cookies is a delicious treat with approximately:
- Calories: 210
- Fat: 11g
- Carbohydrates: 28g
- Protein: 3g
Frequently Asked Questions (FAQ)
Can I freeze the cookie dough?
Yes! You can freeze the dough for up to 3 months. Just scoop it out onto a baking sheet, freeze until solid, and then transfer to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.
Can I use low-fat cream cheese?
While you can use low-fat cream cheese, full-fat will yield the best texture and flavor.
Conclusion
These Soft Batch Cream Cheese Chocolate Chip Cookies are a delightful twist on a classic treat. With their soft texture and rich flavor, they’re sure to win over anyone who tries them. Give them a try, and don’t forget to share your experiences in the comments below!
