Create bakery-soft, chewy chocolate chip cookies with a rich, tender texture thanks to the addition of cream cheese. This recipe delivers a melt-in-your-mouth experience every time.
Author:Cat
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
8 ounces cream cheese, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips or chunks
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat the softened butter and cream cheese together until smooth.
Add the granulated sugar and brown sugar to the butter mixture. Beat until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips or chunks.
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound. For thicker cookies, do not flatten the dough balls.
Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best texture, chill the dough for at least 30 minutes before baking. This helps prevent spreading and keeps the cookies thick.
Use room temperature cream cheese and butter to ensure they mix smoothly without lumps.
These cookies stay soft and gooey for days when stored in an airtight container at room temperature.