Description
These Decadent Cream Cheese Chocolate Chip Cookies are soft, tender, and packed full of rich cream cheese and semi-sweet chocolate chips. With a perfect balance of sweetness and a melt-in-your-mouth texture, these cookies are sure to become your new favorite treat, ideal for sharing or enjoying with a glass of milk.
Ingredients
Scale
Wet Ingredients
- 1 cup Unsalted Butter (Softened for easy mixing)
- 8 oz Cream Cheese (Avoid light or whipped varieties)
- 1 large Egg (Room temperature for better results)
- 1 tsp Vanilla Extract (Use pure vanilla for best taste)
Sugars
- 1 cup Light Brown Sugar (Packed for optimal flavor)
- 1/2 cup Granulated Sugar (Can be adjusted based on preference)
Dry Ingredients
- 2 1/4 cups All-Purpose Flour (Sifted before measuring)
- 1 tsp Cornstarch (Keeps cookies soft and tender)
- 1 tsp Baking Soda (Ensure it is active for best results)
- 1/2 tsp Salt (Optional based on preference)
Add-ins
- 2 cups Semi-Sweet Chocolate Chips or Chunks (Mixing adds variety)
Instructions
- Cream Butter and Cheese: In a stand mixer, cream together the softened unsalted butter and cream cheese until smooth and well combined, about 2-3 minutes.
- Add Sugars and Egg: Add the light brown sugar, granulated sugar, egg, and vanilla extract to the butter and cream cheese mixture. Beat on medium speed until the mixture is fluffy and light, about 5 minutes.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, baking soda, and optional salt.
- Mix Dry Ingredients into Wet: Gradually add the sifted dry ingredients to the wet mixture, mixing gently on low speed until just combined to avoid overmixing.
- Fold in Chocolate Chips: Fold in the semi-sweet chocolate chips or chunks evenly into the dough with a spatula.
- Chill the Dough: Scoop the dough into 2-inch mounds using a cookie scoop and place them on a baking sheet or tray. Chill the dough in the refrigerator for at least 2 hours to firm up.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Bake Cookies: Arrange the chilled dough mounds on the lined baking sheets, spacing them apart. Bake for 8-10 minutes until the edges are set and the centers appear glossy but not fully firmed.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is crucial for texture and shape; do not skip this step.
- Use full-fat cream cheese for best flavor and texture; avoid light or whipped varieties.
- You can adjust the sugar quantities slightly depending on your sweetness preference.
- For a softer cookie, bake closer to 8 minutes; for a slightly crisper edge, bake up to 10 minutes.
- If you prefer, substitute semi-sweet chocolate chips with chunks or mix of milk and dark chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
