Softbatch Cream Cheese Cookies

This softbatch cream cheese chocolate chip cookie recipe transforms regular chocolate chip cookies into something extraordinary with a secret ingredient that makes them unbelievably soft and tender. The cream cheese adds richness while keeping the centers pillowy and the edges perfectly chewy.

I discovered this recipe during a holiday baking marathon five years ago, and it has completely replaced my standard chocolate chip cookie recipe. My nephews now request these "special cookies" at every family gathering, completely unaware of the cream cheese secret.

Ingredients

• Unsalted butter: softened at room temperature creates the perfect texture base and allows you to control salt content
• Cream cheese: adds incredible moisture and richness while keeping cookies soft for days
• Light brown sugar: packed for deep caramel notes that make these cookies irresistible
• Granulated sugar: creates the perfect cookie structure and adds sweetness balance
• Large egg: binds everything together and adds necessary moisture
• Vanilla extract: enhances all the flavors especially the chocolate
• All purpose flour: provides the perfect structure without being too heavy
• Cornstarch: is the secret to extra tender cookies that stay soft for days
• Baking soda: gives the perfect lift without making them cakey
• Salt: balances sweetness and enhances flavor complexity
• Chocolate chips and chunks: create pockets of melty goodness and varying texture throughout each cookie

Step-by-Step Instructions

Cream the fats and sugars:

Beat the softened butter and cream cheese with both sugars, egg, and vanilla for a full 5 minutes if using a stand mixer or 7 minutes with a hand mixer. This extended creaming develops air pockets that create the perfect cookie texture and distributes the cream cheese thoroughly.

Incorporate dry ingredients:

Add flour, cornstarch, baking soda, and salt to the mixer and combine just until incorporated, about 1 minute. Overmixing at this stage will develop too much gluten and result in tough cookies, so stop as soon as the dry ingredients disappear.

Add chocolate:

Fold in your combination of chocolate chips and chunks just until evenly distributed. Using both chips and chunks creates wonderful texture variation with pools of melted chocolate throughout each cookie.

Shape and chill dough:

Use a 2 inch cookie scoop to portion dough, slightly flatten each mound, and refrigerate for at least 2 hours. This chilling step is absolutely mandatory as it solidifies the fats and prevents excessive spreading during baking.

Bake with precision:

Bake on lined baking sheets at 350°F for only 8 to 9 minutes until edges are set but centers still look slightly underdone. The cookies will continue cooking from residual heat and develop that perfect soft center as they cool.

Cool properly:

Allow cookies to rest on the hot baking sheet for exactly 5 minutes before transferring to a cooling rack. This resting period helps them set up without overcooking.

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The cornstarch in this recipe is my absolute favorite ingredient trick. I learned it from a professional baker who explained that it inhibits gluten development and creates that melt in your mouth texture that makes bakery cookies so special. My family was stunned the first time I made these, with my husband declaring them the best cookies I had ever baked.

Why Cream Cheese Makes the Difference

The cream cheese in these cookies creates a completely different texture than traditional chocolate chip cookies. It adds tanginess that balances the sweetness while also contributing fat that bakes differently than butter alone. The result is a cookie with almost velvety centers that stay soft for days longer than regular cookies. Make sure to use full fat cream cheese from a block for best results as light versions contain more water and can affect the texture.

Make Ahead and Storage Options

These cookies are perfect for planning ahead. The dough can be refrigerated for up to 5 days before baking, allowing you to bake fresh cookies in small batches whenever the craving strikes. For longer storage, portion the dough and freeze the unbaked cookie balls for up to 3 months. The baked cookies also freeze beautifully for up to 3 months in an airtight container. Just allow them to come to room temperature before serving or warm briefly in the microwave for 10 seconds for that fresh baked experience.

Customization Ideas

While the classic chocolate chip version is perfect, this dough base works wonderfully with numerous mix-ins. Try white chocolate chips and dried cranberries for a festive twist, or add chopped nuts for extra texture and flavor. M&Ms work beautifully especially for holidays using seasonal colors. The cream cheese base complements almost any add-in, so feel free to experiment with your favorite cookie mix-ins. Just maintain the same total volume of add-ins about 2¼ cups to keep the cookie structure intact.

Frequently Asked Questions

→ How do you make cookies soft and chewy?

The combination of softened butter and cream cheese keeps the cookies rich, while using cornstarch and chilling the dough helps maintain a soft texture.

→ Can I use other mix-ins instead of chocolate chunks?

Yes, you can substitute half the chocolate with M&M's, white chocolate, or your favorite mix-ins to create a customized flavor.

→ Why do I need to chill the dough before baking?

Chilling the dough solidifies the fats, helping prevent cookies from spreading too much in the oven and creating a chewy texture.

→ How can I store the cookies for longer periods?

The cookies can be stored in an airtight container at room temperature for up to 1 week, or frozen for up to 3 months. Alternatively, save the unbaked dough for future baking.

→ What kind of cream cheese should I use?

Use block or spreadable cream cheese for the best consistency. Avoid fat-free, light, or whipped varieties.

→ What tips ensure even cooking?

Allow chilled dough to come to room temperature briefly, bake in batches, and rotate trays halfway through baking for even results.