Cream Cheese Chocolate Chip Cookies Recipe
Cream cheese chocolate chip cookies are thick, chewy, tender and impossibly soft cookies made with cream cheese. These chocolate chip cream cheese cookies are easy to make and have a short chill time. Make these soft batch cream cheese cookies whenever you want a chocolate chip cookie that may be better than the classic.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop
Ingredients
- 2¼ cups (270 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, cool but soft
- ¼ cup (113 g) cream cheese, cool but soft
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) chocolate chips, plus more for topping
Instructions
- In a mixing bowl whisk together the flour, baking soda, cornstarch and salt until well combined. Set aside for now.2¼ cups (270 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ½ teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, cream together the room temperature butter and cream cheese until smooth well combined. Once combined, add the light brown sugar and granulated sugar. Mix on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the egg, egg yolk and vanilla extract until smooth and well combined.½ cup (113 g) unsalted butter, cool but soft, ¼ cup (113 g) cream cheese, cool but soft, ¾ cup (150 g) light brown sugar, ½ cup (100 g) granulated sugar, 1 large egg, room temperature , 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract
- Mix the dry ingredients into the wet until just combined. Gently fold in the chocolate chips until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 minutes - 2 hours.1 cup (170 g) chocolate chips, plus more for topping
- Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip and cream cheese cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top with more chocolate chips if you like.
- Bake at 350 F (177 C) for 9 - 10 minutes until the edges and tops of the cookies are set. The cookies will still look pale, but set on the top. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. In a circular motion, gently nudge the edges back into a round shape.
- Cool the soft batch chocolate chip cream cheese cookies on the baking sheet for 5 - 10 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked chocolate chip cream cheese cookies in an airtight container. Store at room temperature for up to one week.
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