Soft Batch Cream Cheese Chocolate Chip Cookies
11/28/2023
Cheese
Butter
Try our not-so-secret ingredient for chewy chocolate chip cookies: cream cheese. Its lightly tangy flavor amplifies a cookie’s inherent goodness while yielding a dense-but-soft texture. The composition of cream cheese’s fat and moisture also prevents dough from spreading too much in the oven. Perfect for dunking in milk!
1320 people made this
Ingredients:
- 2 1/4 Cups All Purpose Flour
- 2 Teaspoons Corn Starch
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup Unsalted Butter , room temperature
- 4 Ounces Cream Cheese , room temperature
- 3/4 Cup Light Brown Sugar , packed
- 1/4 Cup Sugar
- 1 Large Egg , large
- 2 Teaspoons Pure Vanilla Extract
- 2 Cups Semi-Sweet Chocolate Chunks
Directions:
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Line 2 rimmed baking sheets with parchment paper. Whisk flour, cornstarch, baking soda and salt together in a separate large bowl until combined. Set aside.
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Beat butter, cream cheese, brown sugar and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4-6 minutes. Add egg and vanilla and beat, scraping down the bowl as needed, until combined, about 1 minute.
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Preheat oven to 350 degrees. Add dry ingredients to wet ingredients, on low speed and mix until combined, about 1 minute. Fold in chocolate chunks until just combined. Portion cookie dough with a 2-inch portion scoop, about 2 inches apart, onto the prepared baking sheets.
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Bake, one baking sheet at a time and rotating halfway through, until edges of cookies are lightly browned, 8-10 minutes. Repeat with the remaining baking sheet. Transfer cookies to a wire rack and let cool completely.
