Cream Cheese Chocolate Chip Cookies

Irresistible Delight: Soft Batch Cream Cheese Chocolate Chip Cookies

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Step into a world where indulgence meets nostalgia, where every bite brings back memories of warm, freshly baked cookies straight from the oven. Today, we’re embarking on a journey to create a treat that epitomizes comfort and satisfaction – Soft Batch Cream Cheese Chocolate Chip Cookies. These cookies boast a heavenly soft texture, thanks to the addition of cream cheese, and are studded with pockets of gooey chocolate chips. So, roll up your sleeves, preheat your oven, and let’s dive into the realm of cookie perfection!

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  • 1/2 cup unsalted butter, softened
  • 1/4 cup cream cheese, softened
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups semi-sweet chocolate chips


  1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats.
  2. Cream Butter and Cream Cheese: In a large mixing bowl, cream together the softened butter and cream cheese until smooth and well combined.
  3. Add Sugars: Add the granulated sugar and light brown sugar to the butter mixture. Beat until light and fluffy, about 2-3 minutes.
  4. Incorporate Egg and Vanilla: Beat in the egg and vanilla extract until smooth and creamy.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
  6. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the cookie dough.
  8. Scoop Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake: Transfer the baking sheet to the preheated oven and bake for 8-10 minutes, or until the edges are lightly golden. The centers may still look slightly underdone, but they will continue to set as they cool.
  10. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Cook Notes and Variations:

  • Storage: Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.
  • Add Nuts: For added texture and flavor, you can fold in chopped nuts such as walnuts or pecans along with the chocolate chips.
  • Chilling Dough: For thicker cookies, you can chill the cookie dough in the refrigerator for 30 minutes to an hour before baking. This helps prevent spreading during baking.
  • Different Chocolate: Feel free to use milk chocolate chips, dark chocolate chips, or a combination of different types of chocolate for a customized flavor profile.

Keto and Low Carb Versions:

Keto Version:

  • Substitute almond flour for the all-purpose flour to reduce the carb content.
  • Use a keto-friendly sweetener such as erythritol or stevia instead of granulated sugar and brown sugar.
  • Opt for sugar-free chocolate chips or chop up a keto-friendly chocolate bar into chunks for the chocolate component.

Low Carb Version:

  • Reduce the amount of granulated sugar and brown sugar or substitute with a low-carb sweetener such as monk fruit sweetener.
  • Use a combination of almond flour and coconut flour instead of all-purpose flour to reduce the carb content while maintaining the desired texture.
  • Look for sugar-free chocolate chips or chop up a dark chocolate bar with a higher cocoa percentage to keep the carb count low.

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In conclusion, Soft Batch Cream Cheese Chocolate Chip Cookies are a timeless classic that never fails to delight. With their soft, melt-in-your-mouth texture and bursts of chocolatey goodness, these cookies are sure to become a staple in your baking repertoire. Whether you’re indulging in them as an afternoon treat or sharing them with loved ones, these cookies are guaranteed to put a smile on your face. So, whip up a batch today and experience the magic of homemade cookies at their finest!

Frequently Asked Questions (FAQs):

Q: Can I use salted butter instead of unsalted butter? A: Yes, you can use salted butter, but you may want to reduce the amount of additional salt added to the recipe to avoid over-salting the cookies.

Q: Can I freeze the cookie dough? A: Yes, you can freeze the cookie dough for up to 3 months. Simply shape the dough into individual cookie balls and place them on a baking sheet lined with parchment paper. Once frozen, transfer the cookie dough balls to a freezer bag or container. When ready to bake, allow the dough balls to thaw slightly before baking as directed.

Q: Can I use a different type of cheese instead of cream cheese? A: Cream cheese adds a unique texture and flavor to these cookies, but you can experiment with other soft cheeses such as mascarpone or ricotta if desired. Keep in mind that it may alter the taste and texture of the cookies slightly.

Q: How can I achieve a chewier texture in these cookies? A: To achieve a chewier texture, slightly underbake the cookies and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help retain moisture in the cookies, resulting in a softer texture.

Q: Can I add other mix-ins besides chocolate chips? A: Absolutely! Feel free to get creative and add your favorite mix-ins such as chopped nuts, dried fruit, or even shredded coconut for added flavor and texture variation. Just be sure to adjust the amounts accordingly to avoid overcrowding the cookie dough.

Q: Can I make these cookies larger or smaller? A: Yes, you can adjust the size of the cookies to your preference by using a larger or smaller cookie scoop or spoon. Just be sure to adjust the baking time accordingly to ensure even baking.

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