Chewy Cream Cheese Chocolate Chip Cookies Recipe

Table of Contents

You will need the following:

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon cornstarch
• 8 tablespoons (1 stick) butter, softened
• 4 ounces cream cheese, softened
• ½ cup light brown sugar, packed
• ½ cup granulated sugar
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 1 large egg
• 2 cups semi-sweet chocolate chunks
• ½ cup semi-sweet chocolate chips

1. Combine dry ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, and baking soda. Set aside.
2. Cream butter and cream cheese: In a stand mixer or using a hand mixer, beat the softened butter and cream cheese on medium speed for 1 to 1½ minutes until smooth. Scrape down the bowl as needed. (Pro tip: both should be at room temperature and softened, not melted.)
3. Add sugars and vanilla: Add the brown sugar, granulated sugar, salt, and vanilla extract. Beat on medium for 1½ to 2 minutes until the mixture is light and well combined. Scrape the sides of the bowl.
4. Incorporate the egg: Reduce the mixer to low and add the egg. Mix until there are no visible streaks of egg yolk. Scrape the bowl again.
5. Add dry ingredients: With the mixer on low, gradually add the flour mixture in about half-cup increments, mixing only until incorporated. Avoid overmixing to keep the cookies tender.
6. Fold in chocolate: Use a large spoon to stir in the chocolate chunks and chips until evenly distributed.
7. Chill the dough: Cover the dough and refrigerate for 1 hour. Chilling helps prevent excessive spreading and results in thicker cookies.
8. Prepare to bake: Preheat the oven to 350°F (175°C) while the dough finishes chilling. Line a baking sheet with parchment paper.
9. Portion the dough: Use a 1½ tablespoon scoop to portion the dough, roll lightly into balls, and place them about 2 inches apart on the baking sheet.
10. Bake: Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft. Baking time will vary slightly by oven and cookie size.
11. Cool: Let the cookies rest on the baking sheet for 1 to 2 minutes to set, then transfer to a cooling rack to finish cooling.

Can I add nuts to this recipe?

Yes. Chopped nuts such as pecans or walnuts can be stirred in—about ½ cup will add pleasant crunch without overwhelming the cookie.

Can I freeze these cookies?

Yes. Properly wrapped or stored in an airtight container, the cookies will keep up to 3 months in the freezer.

Can I use white chocolate instead of semi-sweet?

You can use any type of chocolate chip you prefer. Mix and match chips or chunks to customize the flavor.

Cream Cheese Chocolate Chip Cookies

Soft, chewy cookies with a tender crumb and rich chocolate pockets thanks to cream cheese in the dough.

Ingredients

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon cornstarch
• 8 tablespoons butter, softened
• 4 ounces cream cheese, softened
• ½ cup light brown sugar, packed
• ½ cup granulated sugar
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 1 large egg
• 2 cups semi-sweet chocolate chunks
• ½ cup semi-sweet chocolate chips

Instructions

1. Sift together flour, cornstarch, and baking soda; set aside.
2. Cream butter and cream cheese until smooth, about 1–1½ minutes.
3. Add sugars, salt, and vanilla; beat 1½–2 minutes until light.
4. Add egg on low speed until blended.
5. Slowly add dry ingredients on low until just combined.
6. Fold in chocolate chunks and chips.
7. Cover and refrigerate dough for 1 hour.
8. Preheat oven to 350°F and line a baking sheet with parchment.
9. Scoop 1½ tablespoon portions, roll into balls, and space 2 inches apart.
10. Bake 10–12 minutes. Let rest 1–2 minutes on the sheet, then cool on a rack.

Notes

• The cream cheese and butter should be at room temperature and softened, not melted.
• Chilling the dough reduces spreading and yields thicker cookies.