Soft-Batch Cream Cheese Chocolate Chip Cookies
The ultimate Soft-batch bakery style chocolate chip cookies made with cream cheese and semi-sweet chocolate chips.
Chocolate chips cookies are a classic dessert no matter what age or occasion. I think we can all agree that chocolate chip cookies are the most beloved cookie of all time and for a good reason. Most traditional chocolate chip cookie recipes start with the same basic ingredients and technique such as sugar and butter.
Believe it or not, there is a science to making chocolate chip cookies. The difference between soft, chewy, crunchy or flat cookies comes down to often changing one or two ingredients to get the desired cookie. For example, replacing all-purpose flour with bread flour will result in a chewy cookie while using cake flour instead of all-purpose flour will result in a browner cookie that is just very soft.
The ultimate secret ingredient in here calls for cream cheese. Cookie fact #1: The more butter used, the wider spread while baking and more tenderness. Butter adds the most flavor, but you can find a way to replace some butter to get the “thicker” cookies, behold cream cheese. Using shortening in cookie does add wonderful texture that is just as soft, but it lacks a little bit of flavor.
Using melted butter also results in wider, denser cookies. I always use cold to slightly above room temperature butter when making cookies. Creaming cold to room temperature butter until it’s fluffy incorporates air into the batter. The sugar dissolves in the butter’s water phase. The extra air will result a cookie that has a little puff to it.
Here’s a tip I use. We have all been there though. We find a recipe we like and want to make it but never have enough butter sitting out on the counter. If you’re anything like me, you want to bake at that moment so waiting for butter to come to room temperature is just too much hassle. To soften butter to room temperature, Place the stick on a plate and cut in a few even places. Place butter in the microwave and heat for 12 seconds at a time. I scoop the softened butter out of the bowl/plate and only reheat the non softened butter. Now, that butter is ready to use.
To make these decadent cookies, you will need a few simple ingredients.
Start by creaming together softened butter and cream cream cheese in a bowl fit with a paddle mixer for about one to two minutes. Next, add both sugars and continue to beat on medium speed. Add vanilla extract and one egg to mixture while continuing to beat.
In a separate bowl, whisk flour, baking powder, salt and cornstarch. Slowly add dry mixture to wet ingredients then beat on medium-high speed for about 5-7 minutes, until light and fluffy. Using a spatula, scrape down the sides of the bowl to evenly mix batter. Remove bowl from mixer and fold in 2 cups semi-sweet/milk chocolate chips/chunks.
Refrigerate dough for about 3 hours or overnight. Cream cheese and butter will need to harden before baking.
Once dough has cooled down in the refrigerator, Preheat oven to 350 degrees F. Prepare a baking sheet with cooking spray or parchment paper. Using a cookie scoop/melon baller, scoop 2 inch balls. Roll the dough between the hands and place on cookie sheet.
Place in oven and baking for 8 to 9 minutes. Remove from oven and allow cookies to cool completely before transferring.
Cookies will harden within a few hours to overnight. The center should be pillow-soft.
Once dough has cooled down in the refrigerator, Preheat oven to 350 degrees F. Prepare a baking sheet with cooking spray or parchment paper. Using a cookie scoop/melon baller, scoop 2 inch balls. Roll the dough between the hands and place on cookie sheet.
Place in oven and baking for 8 to 9 minutes. Remove from oven and allow cookies to cool completely before transferring.
Cookies will harden within a few hours to overnight. The center should be pillow-soft.
Chocolate Chip Recipe
Soft Chocolate Chip Cream Cheese Cookies
Ingredients
- ½ cup butter softened
- ¼ cup cream cheese softened - see notes below
- ¾ cup light brown sugar packed
- ¼ cup sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups semi-sweet or milk chocolate chips
Instructions
- Combine butter and cream cheese in a bowl fit with with paddle attachment of mixer. Cream together for about 1 minute. Add brown sugar and granulated sugar and continue to mix. Add egg and vanilla extract and continue to beat on medium to high speed until light and fluffy, about 5-7 minutes. Add half the flour, baking soda, salt, cornstarch and the rest of the flour. Mix to combine, 1 minute. Stir in chocolate chips until well combined. Cover and refrigerate dough at least 2-3 hours or up to a few days.
- Preheat oven to 350 degrees F. Prepare baking sheet and spray with cooking spray or parchment paper. Using a cookie scoop, scoop about 1 1/2 inch to 2 inch cookie dough. Roll dough into ball, place on sheet and lightly press (if desired). Bake for 8-9 minutes, removed from oven and while still hot, slightly press down. Add chocolate chips to the top by lightly pressing chip in, if desired. Allow cookies to cool down before transferring. Cookies will slightly harden within a few hours or overnight.
Notes
*recipe from [Averie Cooks
Nutrition
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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24 Responses
This recipe is absolutely perfect and it is my favorite chocolate chip cookie recipe! I used to use pudding to make my cookies soft but the cream cheese is way better and I like that it doesn’t have artificial stuff in it!!! I have made this so many times!