Soft Batch Cream Cheese Chocolate Chip Cookies

I literally just pulled out the last batch of these from the oven. Guys and gals. I’ve never made a better texture cookie ever.

I want to say I can’t remember where I originally found this recipe, but it was most likely Pintrest. You find everything on Pintrest. The original recipe can be found at Averie Cooks. It’s an awesome site and she gives really good tips on how to do things. And her pictures are mouth-watering.

Warning: these cookies do take a while to make. You will need to reserve at least 2 hours for them to chill in the refrigerator. 

Let’s get to the cookies!

Soft Batch Cream Cheese Chocolate Chip Cookies

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This recipe will make between 25-30 medium sized cookies.

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (Don’t use the fat free, light, or whipped kind.)
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 1/4 cups all purpose flour
2 tsp cornstarch (this is to help the cookies become softer over time)
1 tsp baking soda
pinch of salt if you want; it’s completely optional
2 1/4 cups of chocolate chips (I wound up using the whole bag. haha)

  • In a bowl, cream the butter, cream cheese, sugars, egg, and vanilla on a medium high speed. It should take about 5 minutes to have the mixture become fluffy and well combined.
  • Add the flour, cornstarch, baking soda, and salt (if you’re adding it), and mix it until just combined.
  • Add your chocolate chips and get them fully incorporated to the dough.
  • For this next step, you can either get a big plate out, or use 2-3 cookie sheets that are covered with parchment paper. You will scoop out the dough into balls. I used a tablespoon measure to scoop mine out. You could also use a medium cookie scoop. (Tip: To help the dough not stick to the spoon, have a bowl of warm water and dip the spoon into it after every 3 cookies you shape.) After you get the cookie balls onto the plate or cookie sheet, flatten them slightly with your hand. Cover the dough and put it in the fridge for at least 2 hours.
  • When there is about a half hour left of chilling, preheat your oven to 350°. If your cookies are not already on a cookie sheet, prepare that sheet. You want to cover it with parchment paper or spray your pan with cooking spray.
  • Cook the cookies for about 8 minutes. All ovens are different. My first batch took about 10 minutes.
  • Let the cookies cool on the cookie sheet for 5 minute before moving them.
  • Eat!!!!

Just look at the texture of these cookies! So gorgeous!

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To me, these cookies don’t taste like your traditional chocolate chip cookies. I think it is because of the cream cheese. These were really really good. I’ve never had a cookie not deflate on me. I’m excited to see how they change as they sit out longer and get softer.

Please refer back to the original recipe if you want to know a little more about the process.

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