Description

Thick, ultra-soft, and packed with melty chocolate chips—these Cream Cheese Chocolate Chip Cookies are the cookie jar upgrade you didn’t know you needed! With butter and cream cheese in the dough, they stay tender and chewy for days. Chill the dough to get those bakery-style thick mounds, then bake just until barely set for that gooey center. Soft batch cookie bliss is just one bite away! 🍫✨

Ingredients

½ cup unsalted butter, softened
• ¼ cup cream cheese, softened (measured packed in a ¼-cup)
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2¼ cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• ¼ tsp salt (optional, to taste)
• 2¼ cups semi-sweet chocolate chips or chunks (or both)

Instructions

1️⃣ Cream Butter & Cream Cheese:
In a stand mixer fitted with a paddle attachment, beat butter, cream cheese, both sugars, egg, and vanilla on medium-high for 5 minutes until fluffy and creamy.
(Hand mixer method: Beat for at least 7 minutes.)

2️⃣ Add Dry Ingredients:
Add flour, cornstarch, baking soda, and salt. Mix on low until just combined, about 1 minute.

3️⃣ Stir in Chocolate:
Add chocolate chips and/or chunks. Beat briefly or fold in by hand.

4️⃣ Scoop & Chill:
Scoop into 2-inch dough balls (about 28 total), slightly flatten with your palm.
Place on a plate, cover with plastic wrap, and chill in the refrigerator for at least 2 hours or up to 5 days.
Do not skip chilling—it prevents spreading.

5️⃣ Bake:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
Place chilled dough balls 2 inches apart. Bake for 8–9 minutes until edges are just set and centers look slightly glossy and underbaked.
Do not overbake.

6️⃣ Cool:
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully.

Notes

Storage Tips

Cookies stay soft for up to 5 days in an airtight container at room temperature.
To maintain moisture, place a slice of white bread in the container with the cookies.
For longer storage, freeze baked cookies for up to 3 months. Wrap individually for best results.

Freezing Cookie Dough

Scoop dough into balls and chill for 2+ hours.
Freeze dough balls on a tray, then transfer to a freezer bag.
Bake from frozen — just add 2 extra minutes to the baking time.

Substitutions

Cream Cheese: Use full-fat block cream cheese for best texture. Avoid whipped or spreadable types.
Flour: For gluten-free, use a 1:1 all-purpose GF flour blend with xanthan gum.
Chocolate: Try a mix of semi-sweet chips and dark chocolate chunks for variety.

Pro Tips for Perfect Texture

Don’t skip chilling the dough — it prevents flat cookies and improves flavor.
For extra gooey centers, underbake slightly and allow to finish setting on the baking sheet.
Use a kitchen scale to accurately measure flour and avoid cakey results.

Prep Time: 15 minutes
Cook Time: 9 minutes + Chill Time: 2 hours
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (about 45g)
Calories: 195 kcal
Sugar: 16 g
Sodium: 90 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3.5 g
Trans Fat: 0.1 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 2.1 g
Cholesterol: 20 mg

Keywords: Chocolate Chip Cookies, Soft Batch Recipes, Cream Cheese Desserts, Cookie Baking, Easy Dessert Recipes, Homemade Cookies, Freezer-Friendly Cookies, Classic Bakes, Holiday Cookie Recipes