Cream Cheese Chocolate Chip Cookies

Get ready for the softest, chewiest, melt in your mouth cookies ever. These cream cheese chocolate chip cookies are perfect for anyone who loves tender cookies that are packed with chocolate chips and extra thick. The recipe is super simple to make and there's no need to chill the dough! #creamcheesecookies

Course Dessert

Cuisine American

Keyword Cream Cheese Chocolate Chip Cookies, Soft Chocolate Chip Cookies

Prep Time 15

Cook Time 9

Total Time 45

Servings Cookies

Calories 152kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

½ cup unsalted butter (112 grams) softened to room temperature
2 ounces cream cheese (56 grams) slightly softened - 2 ounces is ¼ cup cream cheese
1 large egg
¾ cup brown sugar (158 grams)
½ cup granulated sugar (100 grams)
2 teaspoons vanilla extract
2 cups all-purpose flour (250 grams) measured carefully
2 teaspoons corn starch AKA cornflour
1 teaspoon baking soda
¼ teaspoon salt
2 cups chocolate chips (360 grams) semi-sweet, milk or dark

US Customary - Metric

Instructions

Preheat the oven to 350F (180C) and line the cookie sheets with parchment paper or silicone baking mats.
In a large bowl beat together the butter, cream cheese, brown sugar and granulated sugar until you combined and you no longer see lumps of butter or cream cheese.
Beat the egg and vanilla extract into the butter mixture.
Turn off the mixer. Add the flour, corn starch, baking soda and salt to the bowl. Slowly beat the dry ingredients into the butter mixture, starting with the mixer on a low speed and gradually increasing to medium speed until combined.
Turn off the mixer and stir in the chocolate chips. I typically stir in 1 ½ cups chocolate chips and reserve the extra ½ cup for dotting on the tops of the cookies.
Form the dough into balls with about 1 to 1.5 tablespoons of dough each - I do this using a cookie scoop. Place the dough balls about 2 inches (4-5 cm) apart on the lined cookie sheets. Optionally, press the cookie dough balls down slightly.
Bake 1 cookie sheet at a time in the middle of the preheated oven for 9-11 minutes or until tops are just starting to set.
Remove from the oven. Optionally, place a few extra chocolate chips on top of each warm cookie. Cool the cookies on the cookie sheet for at least 10 minutes before transferring to a cooling rack to continue cooling.

Notes

Room Temperature Ingredients: The butter, cream cheese and egg should be at room temperature before getting started. The butter should not be starting to melt.
Cream Cheese: Use full-fat, brick-style cream cheese. Do not use anything labeled light, spreadable or that comes in a tub.
Nutrition: Nutrition information is an estimate only and based on 1 cookie, with the recipe yielding 32 uniform cookies.
Make-Ahead & Storage Instructions: Fresh cookies are always best. Cookies can be stored in an airtight container at room temperature for up to 4 days. Cookie dough balls can be frozen for up to 2 months. Bake cookies from frozen - they'll likely bake for 1 extra minute.

Nutrition