This is the last chocolate chip cookie recipe you will ever need!! They are so soft, and so chocolaty. Pair them warm with ice cream and you have an impressive desert.
Cookies
If you have a love for cookies then these are a must try! The cream cheese makes these so deliciously soft, without any cream cheese flavor. There baked until just set then left to cool. They finish cooking outside the oven, this way they don’t get dry.
Its easiest to use a stand mixer, you can also just use an electric mixer if that’s all you have. The dough has to be chilled do not skip this step! If its not cooled the cookies spread out to thin, than your left with flat dry cookies. Chill in the fridge for at least 2 hours, or if your impatient like me the you can flash freeze them for about 10 minutes on a plate or baking sheet.
When forming the cookies I use a rounded tbsp of dough. I first form that into a ball and then just lightly press it down. You want the tops just slightly flat for the perfect bake.
Chocolate cream cheese cookies
These cookies are almost fool proof! While making this double batch for the blog pictures I actually messed them up a little. I added tbsp of corn starch instead of tsp! So they don’t look quit as delicious as they should. Even then they are delicious and impressive! So this is a great beginner recipe for that reason.
If you want to freeze these just fully prepare to bake. Then freeze in a single layer on a baking sheet. Once they are slightly frozen and wont stick together put them in a freezer safe container and freeze. Bake from frozen once you want fresh cookies.
Chocolate Chip Cream Cheese Cookies
A soft fluffy cookie that cant be beat!
Ingredients
- 1 cup butter softened
- 1/2 cup cream cheese softened
- 1 1/2 cups light brown sugar
- 1/2 cup white sugar
- 2 large eggs room temperature
- 4 tsp vanilla
- 4 tsp corn starch
- 2 tsp baking soda
- 1/2 tsp salt
- 4 1/2 cups flour
- 2 cups milk chocolate chips
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment add 1 cup butter and 1/2 cup cream cheese. Beat on medium speed for 2 minutes until creamed together.
- Then add 1 1/2 cups brown sugar, 1/2 cup white sugar, 4 tsp vanilla, and 2 eggs. Mix on high speed for 5 minutes or until well creamed together.
- Next add the 4 tsp corn starch, 2 tsp baking soda, 1/2 tsp salt, and 4 1/2 cups flour. Mix on low until just combined.
- Fold in 2 cups milk chocolate chips.
- Scoop rounded tbsp full and form into balls, gently press down and flatten them just slightly. Chill in the fridge for at least 2 hours or even overnight. Alternatively you can flash freeze in a single layer for 10 minutes before baking.
- Preheat oven to 350F, bake cookies in the middle rack for 8-9 minutes. Do not bake longer then 10 minutes, they will be soft and barely set when removed. The bottoms should be very light golden when done. Cool for 2 minutes on baking sheet before removing to cooling rack.
- If serving as a desert then serve warm with ice cream.
- Enjoy!
Notes
This recipe needs full fat cream cheese do not substitute light or you wont get the same results.
Store cookies in an airtight container for up to a week.
Freeze cookie dough for up to 3 months. Bake from frozen.
These chocolate chip cookies are a revelation! Never would have thought to include cream cheese… wow! So moist! I wonder if this would work with oatmeal raisin too?
I have never tried…. Guess I’ll be doing some baking soon again! 🙂
These cookies look and sound fantastic. I love the idea of putting cream cheese in the batter!
Thank you. Yea its a little different then most, but its so good!
These look so good!! Definitely need to try them!
Thank you. Hope you enjoy them as much as we do!
These look delicious!
Thank you. We really like them.
These sound fabulous!
Definitely a frequent request around here.
These look so delicious! I can’t wait to make a batch!🤩
Hope you enjoy them!
I can’t wait to try these! I wonder if any will make it into the oven tho 🙂
Ha Ha we definitely eat our fair share in dough form!