Description
These Softbatch Cream Cheese Chocolate Chip Cookies are irresistibly tender and chewy, thanks to the addition of cream cheese in the dough. With a perfect balance of brown and granulated sugars, enhanced by vanilla and semi-sweet chocolate chips, these cookies bake up soft with slightly underbaked centers that firm as they cool. Perfect for those who love a soft, melt-in-your-mouth chocolate chip cookie experience.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/4 cup cream cheese (softened)
- 1 large egg
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
Sugars & Mix-ins
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream the Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together using a hand or stand mixer until the mixture becomes smooth and creamy, which provides the base for the soft texture of the cookies.
- Add the Sugars: Incorporate the brown sugar and granulated sugar into the creamed butter and cream cheese mixture. Beat the mixture until it is light and fluffy, which helps to aerate the dough for tender cookies.
- Incorporate Wet Ingredients: Mix in the egg and vanilla extract thoroughly until well combined, adding moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This ensures an even distribution of leavening agents and prevents clumps.
- Form the Dough: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined to avoid overworking the dough, which keeps the cookies tender. Then fold in the semi-sweet chocolate chips by hand to distribute them evenly.
- Portion the Dough: Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake the cookies for 9 to 11 minutes, or until the edges are set but the centers still look slightly underbaked. This technique results in a soft center that firms as the cookies cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting period helps them set perfectly and enhances the soft-batch texture.
Notes
- Using softened butter and cream cheese is essential for proper creaming and texture.
- Do not overbake; cookies should appear slightly underdone in the center when removed from the oven.
- Cornstarch contributes to the soft texture and prevents toughness.
- For uniform cookies, use a cookie scoop to portion the dough.
- Store cookies in an airtight container to maintain softness for several days.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips according to preference.
