Description
These soft chocolate chip cookies made with cream cheese are extra chewy, rich, and bakery-style. Chill the dough for the perfect texture!
Ingredients
½ cup unsalted butter, softened
¼ cup cream cheese, softened
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2¼ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
¼ teaspoon salt (optional)
2¼ cups semi-sweet chocolate chips or chunks
Instructions
In a large mixing bowl, cream together butter, cream cheese, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet, mixing just until combined.
Fold in the chocolate chips or chunks.
Use a cookie scoop to form dough mounds and place on a large plate. Gently flatten each with your palm.
Cover with plastic wrap and refrigerate for at least 2 hours, or up to 5 days.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Place chilled dough on the baking sheet, spacing about 2 inches apart.
Bake for 8–9 minutes, until edges are set and tops just begin to set—centers should still look slightly underbaked.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling the Dough: Essential for flavor and preventing spreading.
Texture Tip: Do not overbake—these cookies are meant to be soft and chewy.
Chocolate Chips: Use a mix of semi-sweet and dark chocolate for extra richness.
Add-Ins: Try chopped nuts, espresso powder, or sprinkles for variations.
Freezing Tip: Dough can be frozen in scooped mounds—bake from frozen, adding 1–2 extra minutes.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
