Description
These softbatch cream cheese chocolate chip cookies are incredibly tender, thanks to a dreamy blend of butter and cream cheese. Loaded with melty chocolate chips and chunks, they’re the ultimate soft and chewy cookie!
Ingredients
-
1/2 cup (113g) unsalted butter, softened
-
1/4 cup (56g) cream cheese, softened
-
3/4 cup (150g) light brown sugar, packed
-
1/4 cup (50g) granulated sugar
-
1 large egg
-
2 teaspoons vanilla extract
-
2 cups (250g) all-purpose flour
-
2 teaspoons cornstarch
-
1 teaspoon baking soda
-
1/4 teaspoon salt
-
1 1/2 cups chocolate chips or a mix of chocolate chips and chunks
Instructions
-
Make the Dough: Cream butter, cream cheese, brown sugar, and granulated sugar until light and fluffy (2–3 mins). Add egg and vanilla; beat until well combined.
-
Add Dry Ingredients: In another bowl, whisk flour, cornstarch, baking soda, and salt. Gradually mix into the wet ingredients. Fold in chocolate chips and chunks.
-
Chill Dough: Cover and chill dough for at least 1–2 hours or overnight for best texture.
-
Preheat & Scoop: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 2-tbsp portions of dough and place 2 inches apart.
-
Bake: Bake for 9–11 minutes, or until edges are set and centers look slightly underbaked. Cool on sheet for 5 minutes before transferring to wire rack.
Notes
-
Chilling dough is key to thick, bakery-style cookies.
-
Mix in dark, milk, or white chocolate chunks for variety.
-
Cookies can be frozen for up to 3 months.
