Soft Batch Cream Cheese Chocolate Chip Cookies
Cream cheese adds tang and ensures a soft, cake-like texture in these chocolate chip cookies. The dough requires chilling before baking to prevent spreading. Vanilla and brown sugar create deep, caramel notes that complement the semi-sweet chocolate. Perfect for dessert platters, lunchboxes, or gifts. This version prioritizes tenderness over crispness through cream cheese and precise baking timing.
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 teaspoon vanilla extract
- 2 ¼ cup all-purpose flourgluten-free 1-to-1 blend1:1dietarygluten-free
texture may be slightly denser
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt(optional)
- 2 ¼ cup semi-sweet chocolate chips or chunksdark chocolate chips1:1flavor_change
deepens cocoa notes
Instructions
- 1
Combine softened butter, cream cheese, light brown sugar, granulated sugar, egg, and vanilla in mixer bowl with paddle attachment.
- 2
Beat on medium-high speed until light and fluffy, about 5 minutes with stand mixer or 7 minutes with hand mixer.
- 3
Scrape bowl sides, add flour, cornstarch, baking soda, and salt.
- 4
Mix until just combined, about 1 minute.
- 5
Add chocolate chips and fold in by hand or beat briefly.
- 6
Using a 2-inch scoop, form heaping mounds onto a plate.
- 7
Flatten mounds slightly with palm, cover with plastic wrap, and refrigerate at least 2 hours or up to 5 days.
- 8
Preheat oven to 350°F, line baking sheet with parchment or mat.
- 9
Space mounds at least 2 inches apart.
- 10
Bake 8 to 9 minutes until edges set and tops just begin to set, centers still glossy.
- 11
Cool on baking sheet 5 minutes, then transfer to rack to finish cooling.
- 12
Do not bake longer than 10 minutes as they firm while cooling.
Tips
Chill dough at least 2 hours before baking to prevent excessive spreading and ensure soft centers.
Remove cookies when tops are still glossy and pale; they continue cooking on the hot sheet and firm as they cool.
Cream cheese must be softened and measured carefully by pressing into a cup measure for accurate moisture balance.
Good to Know
Airtight container at room temperature up to 1 week, or frozen up to 3 months. Unbaked dough keeps refrigerated airtight up to 5 days.
Dough must be chilled at least 2 hours before baking. Can be made up to 5 days ahead and baked as needed.
Room temperature. Serve same day for warmth or store and reheat 30 seconds in microwave.
Common Mistakes
Do not skip chilling to avoid thin, over-spread cookies.
Do not bake past 10 minutes to avoid hard, dry texture.
Do not use warm dough as cream cheese will cause excessive spreading.
Substitutions
Dairy-Free Swaps
Vegan Options
results slightly less tender
Gluten-Free Swaps
texture may be slightly denser
General Alternatives
FAQ
Can I bake cookies without chilling the dough?
Not recommended. Chilling prevents spread and maintains soft centers. Skip and cookies will bake thinner and flatter, losing the soft-batch texture that cream cheese creates.
What if my dough is too soft to scoop?
Cream cheese and butter soften easily. Ensure both are softened but not warm. If mixed dough is too soft, refrigerate 30 minutes before scooping, or refrigerate scooped mounds an additional 1-2 hours.
How long do baked cookies keep, and can I freeze them?
Baked cookies last 1 week in airtight container at room temperature. Freeze up to 3 months. Thaw at room temperature 30 minutes. Unbaked dough freezes well too for up to 1 month if tightly wrapped.