Softbatch Cream Cheese Chocolate Chip Cookies

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4.5 from 3,252 votes

Softbatch Cream Cheese Chocolate Chip Cookies are soft, thick cookies made by creaming together butter, cream cheese, sugars, and egg for a tender, rich dough. Cornstarch in the flour mix helps create a soft texture, while a chill in the refrigerator before baking thickens the dough to prevent spreading. Semi-sweet chocolate chips and chunks provide melty pockets throughout.

Prep Time

10 mins

Cook Time

8 mins

Chill Time

2 hrs

Total Time

2 hrs 18 mins

Servings: 28 cookies

Calories: 189 kcal

Course: Baked Goods

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 28 cookies

Amount Per Serving

Calories 189

% 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.