Description
A delicious recipe for softbatch chocolate chip cookies, rich and tender with cream cheese and butter.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt, optional and to taste
- 2 ¼ cups semi-sweet chocolate chips or chunks
Instructions
- In a stand mixer fitted with the paddle attachment, combine softened butter, softened cream cheese (measured by smooshing into a ¼-cup measure), light brown sugar, granulated sugar, egg, and vanilla extract. Beat on medium-high speed for about 5 minutes until the mixture is light and fluffy. If using a hand mixer, beat for at least 7 minutes.
- Scrape down the sides of the bowl, then add the all-purpose flour, cornstarch, baking soda, and optional salt. Mix on low speed just until combined, about 1 minute, to avoid overmixing.
- Add the semi-sweet chocolate chips or chunks and mix briefly by beating or fold in by hand to evenly distribute.
- Using a medium 2-inch cookie scoop, form heaping mounds of dough (makes approximately 28). Place the mounds on a large plate, slightly flatten them with your palm, cover tightly with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Chilling is essential to prevent spreading and to achieve the desired soft texture.
- Preheat the oven to 350°F (175°C). Line a baking sheet with a Silpat Non-Stick Baking Mat or lightly spray with cooking spray. Arrange chilled dough mounds on the sheet spaced at least 2 inches apart.
- Bake for 8 to 9 minutes, or until the edges are set and the tops are just beginning to set with a pale, glossy center. Do not exceed 10 minutes, as overbaking will result in firmer cookies instead of softbatch.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store airtight at room temperature for up to 1 week or freeze for up to 3 months. Unbaked dough can be refrigerated airtight for up to 5 days to bake fresh cookies as desired.
Notes
- Chilling the dough is crucial for achieving the soft texture.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg