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This softbatch cream cheese chocolate chip cookie recipe delivers the perfect balance of chewy edges and pillowy centers that will satisfy any cookie craving. The secret ingredient – cream cheese – transforms ordinary chocolate chip cookies into something extraordinary with a rich, tender texture you won't find in standard recipes.
I discovered this recipe during a holiday baking marathon, and it's since become my signature cookie. Friends constantly ask for the recipe, completely surprised when I reveal the cream cheese secret.
Ingredients
- ½ cup unsalted butter: softened for that rich buttery foundation
- ¼ cup cream cheese: softened for exceptional tenderness and moisture retention
- ¾ cup packed light brown sugar: adds moisture and caramel notes
- ¼ cup granulated sugar: for proper structure and crispness
- 1 large egg: as the binding agent
- 2 teaspoons vanilla extract: for aromatic warmth
- 2 ¼ cups all purpose flour: measured carefully for the perfect texture
- 2 teaspoons cornstarch: the secret for extra softness
- 1 teaspoon baking soda: provides the ideal rise
- ¼ teaspoon salt: optional but enhances all other flavors
- 2 ¼ cups semisweet chocolate chips or chunks: use a combination for texture contrast
Step-by-Step Instructions
- Cream the Base:
- Combine softened butter, cream cheese, sugars, egg, and vanilla in your stand mixer with paddle attachment. Beat for a full 5 minutes on medium high speed until notably lighter in color and fluffy in texture. This incorporates air for proper cookie structure and ensures the sugars dissolve properly.
- Mix Dry Ingredients:
- Add flour, cornstarch, baking soda, and salt to your butter mixture. Mix just until combined, about 1 minute. Overmixing at this stage will develop too much gluten and result in tough cookies instead of tender ones.
- Add Chocolate:
- Fold in your combination of chocolate chips and chunks either with a quick mix of the paddle or by hand with a spatula. Using both chips and chunks creates pockets of chocolate throughout each cookie for the perfect chocolate distribution.
- Portion and Chill:
- Use a medium cookie scoop to create uniform 2 inch mounds. Slightly flatten each with your palm before covering and refrigerating for at least 2 hours. This chilling step is crucial as it prevents excessive spreading during baking and develops deeper flavor.
- Bake to Perfection:
- Bake at 350°F for only 8 to 9 minutes on a lined baking sheet. The cookies should look slightly underdone with just set edges and glossy centers. This ensures they remain soft after cooling rather than becoming crisp throughout.
- Cool Properly:
- Allow cookies to rest on the hot baking sheet for 5 minutes before transferring to a cooling rack. This resting period finishes the cooking process gently without overdoing it.
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My favorite part of this recipe is watching people try to figure out what makes these cookies so special. The cream cheese flies under the radar flavor wise but works magic on the texture. My daughter actually called these her "cloud cookies" the first time I made them because of how pillowy soft they stayed even days later.
The Importance of Chilling
The refrigeration period might seem tedious when you're craving cookies immediately, but it's truly non negotiable. The cold dough allows the fats to solidify completely, which prevents flat cookies and intensifies flavor development as the ingredients have time to meld together. For even better results, try chilling overnight. The dough becomes easier to handle and the cookies bake up with perfect thickness and texture.
Chocolate Selection Matters
While any chocolate chips will work, this recipe shines with a thoughtful combination of chocolate types. I prefer using standard semisweet chips for reliability, plus chopped chocolate chunks from a high quality bar. The chunks melt differently than chips, creating gorgeous chocolate puddles throughout your cookies. For special occasions, try adding 1/4 cup of mini chips as well for tiny chocolate moments in every bite.
The Cream Cheese Effect
The cream cheese in this recipe isn't just a novelty. It serves multiple important functions. First, it adds moisture that stays locked in the cookie longer than butter alone can provide. Second, it creates a slight tanginess that balances the sweetness. Third, it changes the protein structure of the dough, resulting in that characteristic soft texture. Be sure to use full fat cream cheese in block form for best results the spreadable varieties contain additives that can affect the outcome.
Storage Success
These cookies maintain their softness remarkably well compared to traditional chocolate chip cookies. Store them in an airtight container with a slice of bread tucked inside to maintain moisture. The bread will become stale while your cookies stay perfectly soft. For longer storage, freeze baked cookies individually on a sheet pan first, then transfer to a freezer bag once solid. Reheat frozen cookies in a 300°F oven for 3 to 4 minutes for that fresh baked taste.
Frequently Asked Questions
- → What makes these cookies soft and rich?
The combination of butter and cream cheese gives these cookies a soft, moist texture and a rich flavor.
- → Can I use other types of chocolate?
Yes, you can adapt the recipe with chocolate chunks, chocolate chips, or even M&M's for variety.
- → How do I prevent cookies from spreading too much?
Chilling the dough for at least 2 hours before baking ensures that the cookies maintain their shape and don’t spread excessively.
- → How long can I store these cookies?
These cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to 3 months.
- → Can I bake the dough without chilling it first?
It's not recommended since warm dough may cause the cookies to spread too thin and become flat during baking.