Print

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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/softbatch-cream-cheese-chocolate-chip-cookies-recipe/