Softbatch Cream Cheese Chocolate Chip Cookies
Delicious Softbatch Cream Cheese Chocolate Chip Cookies, perfect for dessert lovers.
Equipment
- stand mixer
- baking sheet
- cookie scoop
- Plastic Wrap
Ingredients
Dough Ingredients
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened Use cream cheese in a block or spreadable, don’t use fat-free, light or whipped.
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour [**See here**](https://amzn.to/483fpI4)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt optional and to taste
- 2 ¼ cups semi-sweet chocolate chips or chunks I used 1 cup chips and 1 ¼ cups chunks.
Instructions
Baking Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
- Using a medium 2-inch cookie scoop, form heaping mounds. Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart.
- Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Notes
Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days.
Nutrition
Serving: 1cookieCalories: 189kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 17mgSodium: 72mgPotassium: 107mgFiber: 1gSugar: 13gVitamin A: 144IUCalcium: 19mgIron: 1mg
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