Softbatch Cream Cheese Chocolate Chip Cookies Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Softbatch Cream Cheese Chocolate Chip Cookies stay chewy for days thanks to cream cheese tenderness and cornstarch softness, packed with semi-sweet chips that melt into buttery bliss.

Ready in 20 minutes with 2-hour chill, they yield 20 large cookies with golden edges and gooey centers.

Why This Recipe Works

Cream cheese cuts through butter richness for tender crumb. Cornstarch inhibits gluten for cake-like softness. High brown sugar ratio retains moisture. Extended creaming traps air for thick cookies. Strategic chip placement prevents bald spots. Chill prevents spread for tall stacks.

Ingredients & Prep

Dough:

• ½ cup unsalted butter, softened
• ¼ cup cream cheese, softened (brick-style)
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2¼ cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• ¼ tsp salt
• 2¼ cups semi-sweet chocolate chips

Step-by-Step Instructions

1. Cream butter, cream cheese, sugars, vanilla 5 minutes light + fluffy.
2. Beat egg until fully incorporated.
3. Whisk dry ingredients; gradually mix just combined.
4. Fold chips reserving handful for tops.
5. Scoop 2-tbsp balls; press reserved chips on top. Chill 2+ hours.
6. Preheat 350°F. Bake 9-11 minutes edges set. Cool trays 10 minutes.

Flavor Variations

Storage Tips

Airtight room temp 7 days; freeze dough balls 3 months.

FAQs

Spread too much?
Longer chill; colder butter.

Crisp instead soft?
Seal immediately after cooling.

Chips sink?
Chill dough; chips on top.

Conclusion

Softbatch Cream Cheese Chocolate Chip Cookies cookie-hugs perfection chewy forever.

Softbatch Cream Cheese Chocolate Chip Cookies Recipe

Print Recipe

Softbatch Cream Cheese Chocolate Chip Cookies deliver ultra-thick, chewy perfection with subtle tang from cream cheese and generous chocolate chips. Cornstarch keeps them soft for days while browned butter edges add irresistible flavor contrast.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 11 mins
• Total Time: 2 hours 30 mins (+ chilling)
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• ½ cup (1 stick) unsalted butter, softened
• ¼ cup (2 oz) brick-style cream cheese, softened
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2¼ cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• ½ tsp salt
• 1½ cups semi-sweet chocolate chips
• Flaky sea salt for finishing

Instructions

• 1. To bowl of stand mixer with paddle attachment, add butter, cream cheese, brown sugar, granulated sugar, egg, and vanilla. Beat medium-high 5 minutes until pale, fluffy, and significantly lighter in color.
• 2. Scrape down bowl. Add flour, cornstarch, baking soda, salt. Mix low speed until just combined, 30-60 seconds. Add chocolate chips, mix until incorporated.
• 3. Using 3-tbsp scoop, portion 18 dough balls. Place on parchment-lined tray, cover, refrigerate minimum 2 hours (overnight = best flavor).
• 4. Preheat oven 350°F. Line baking sheets with parchment. Place 6 chilled dough balls per sheet, 2 inches apart. Sprinkle flaky salt.
• 5. Bake 10-12 minutes until edges set, centers slightly glossy. Cool on sheet 10 minutes before transferring to rack. Repeat with remaining dough.

Notes

• Brick-style cream cheese only whipped/spreadable has too much water.
• 5-minute creaming essential for thick, soft texture.
• Chill minimum 2 hours prevents spreading.
• Don’t overbake slightly underdone centers stay chewy.
• Store airtight 5 days or freeze dough balls 3 months.

Nutrition

• Serving Size: 1 cookie
• Calories: 280
• Sugar: 24g
• Sodium: 220mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg

Keywords: softbatch cream cheese chocolate chip cookies, chewy chocolate chip cookies