Softbatch Cream Cheese Chocolate Chip Cookies
Deliciously soft and chewy cookies made with cream cheese and chocolate chips for a perfect treat.
Equipment
- Stand Mixer
- baking sheet
- cookie scoop
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
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt optional and to taste
- 2 ¼ cups semi-sweet chocolate chips or chunks 1 cup chips and 1 ¼ cups chunks used
Instructions
- Combine butter, cream cheese, sugars, egg, and vanilla in a stand mixer and beat until light and fluffy, about 5 minutes.
- Scrape down the bowl, add flour, cornstarch, baking soda, optional salt, and mix until just combined.
- Add chocolate chips and chunks, and beat briefly to incorporate or fold in by hand.
- Form heaping mounds with a cookie scoop, flatten slightly, cover, and refrigerate for at least 2 hours.
- Preheat oven to 350F, line a baking sheet, and bake mounds spaced apart for 8 to 9 minutes.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
Use cream cheese in a block or spreadable, don’t use fat-free, light or whipped. Cookies can be stored at room temperature for a week or in the freezer for up to 3 months. Unbaked dough can be refrigerated for up to 5 days.
Nutrition
Serving: 1cookieCalories: 189kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 17mgSodium: 72mgPotassium: 107mgFiber: 1gSugar: 13gVitamin A: 144IUCalcium: 19mgIron: 1mg
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