Description
Softbatch Cream Cheese Chocolate Chip Cookies are tender, chewy cookies made with a creamy blend of butter and cream cheese, loaded with melty chocolate chips. These cookies have a soft-baked texture and a rich, buttery flavor with a slight tang from the cream cheese, perfect for an indulgent treat that remains moist and delicious.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
Mix-ins
- 1 1/2 cups chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the cookies evenly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside to incorporate later with the wet ingredients.
- Beat Butter Mixture: In a separate large bowl, use a mixer to beat the softened unsalted butter, softened cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter and sugar mixture, beating again until all the ingredients are well combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Carefully fold the chocolate chips into the cookie dough to ensure even distribution without breaking the chips or overworking the dough.
- Portion the Dough: Using a cookie scoop or spoon, drop scoops of dough about 2 inches apart onto a parchment-lined baking sheet to allow space for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges turn golden brown and the centers still look slightly underbaked for that soft-batch texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, do not overbake; the centers should look slightly undercooked when you remove them from the oven.
- Chilling the dough for 30 minutes before baking can help control spread if desired.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- You can substitute chocolate chips with chunks or other mix-ins like nuts or dried fruit if you prefer.
- Store cookies in an airtight container at room temperature for up to 5 days.
