Softbatch Cream Cheese Chocolate Chip Cookies
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
8 mins
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Chill Time
2 hrs
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Total Time
2 hrs 18 mins
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Servings
28 cookies
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Calories
189 kcal
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Course
Baked Goods
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Cuisine
American
Softbatch Cream Cheese Chocolate Chip Cookies
Description
This cookie dough combines unsalted butter and softened cream cheese with light brown and granulated sugar beaten until fluffy. An egg and vanilla enhance richness and flavor. Dry ingredients include all-purpose flour, cornstarch, baking soda, and optional salt for balance. Adding both chocolate chips and chunks delivers varied texture and chocolate intensity.
The dough is portioned into mounds, flattened slightly, then refrigerated for at least two hours to stabilize the fat and prevent spreading. Baking at 350°F yields cookies with chewy edges and soft, pillowy centers, striking a pleasing texture contrast.
These cookies can be baked after chilling for a couple of hours or refrigerated for up to five days to develop flavor. Allowing the dough to warm slightly at room temperature before baking helps achieve even baking and texture consistent with the original recipe notes.
Ingredients
- ½ cup butter unsalted, softened
- ¼ cup cream cheese softened*
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt optional and to taste
- 2 ¼ cups semi-sweet chocolate chips or chunks
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
- Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.***
- Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Notes
- Use regular cream cheese in block or spreadable form; avoid fat-free, light, or whipped varieties.
- The recipe combines semi-sweet chocolate chips and chunks for varied texture and flavor.
- Chill dough for at least two hours or up to five days to prevent spreading and improve texture.
- Before baking, let dough sit 15 minutes at room temperature to ensure even baking.
- Bake for around 8 minutes, rotating trays halfway for chewy edges and soft centers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 189kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 72mg | 3% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 144IU | 3% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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