Go Back

Cream Cheese Chocolate Chip Cookies

Delightfully soft and chewy cookies enriched with cream cheese for a unique twist on the classic chocolate chip cookie.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 1 hour 22 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup Unsalted butter, softened Always use high-quality butter, such as Kerrygold, for the rich flavor.
  • 1/4 cup Cream cheese, softened Full-fat cream cheese is recommended for a creamy consistency.
  • 3/4 cup Granulated sugar Adds sweetness and helps create the perfect chewy texture.
  • 1/4 cup Brown sugar, packed Choose light brown sugar for a subtle molasses flavor.
  • 1 large Egg Ensure it's at room temperature for better incorporation.
  • 2 teaspoons Vanilla extract Opt for pure vanilla for an authentic flavor.
Dry Ingredients
  • 2 cups All-purpose flour Sifted flour ensures even mixing.
  • 2 teaspoons Cornstarch Keeps the cookies soft; it’s a baker’s secret!
  • 1 teaspoon Baking soda Essential for proper rise.
  • 1/2 teaspoon Salt A pinch enhances all the flavors.
Add-ins
  • 1 1/4 cups Chocolate chips Use semi-sweet or dark chocolate; Ghirardelli is recommended.

Method
 

Preparation
  1. In a large mixing bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar using an electric mixer on medium speed, until smooth and creamy (about 2-3 minutes).
  2. Beat in the egg and vanilla extract until the mixture is fluffy and fully combined.
  3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  4. Gently fold the chocolate chips into the dough using a spatula, ensuring an even distribution.
  5. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. This step is key for thicker cookies!
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Using a cookie scoop or rounded tablespoons, drop the dough onto the baking sheet, leaving ample space between cookies.
  8. Bake for 10-12 minutes or until the edges are lightly golden but the centers remain soft and puffy. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. The dough can also be prepared in advance and chilled for up to 3 days.