Go Back

Softbatch Cream Cheese Chocolate Chip Cookies

Softbatch cream cheese chocolate chip cookies bake up soft and tender, with lightly golden edges and centers that stay slightly underdone. Cream cheese and a chill of at least 1 hour give these chocolate chip cookies their softbatch texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 42 minutes
Chilling 1 hour
Total Time 2 hours 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 163
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 4 oz cream cheese softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large, at room temperature
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour spooned and leveled
  • 1 tbsp cornstarch
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 1.5 cup semisweet chocolate chips

Equipment

  • 1 electric mixer
  • 1 baking sheet

Method
 

  1. Beat the butter, cream cheese, brown sugar, and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  2. Beat in the egg and vanilla until combined, scraping down the bowl as needed.
  3. Whisk together the flour, cornstarch, baking soda, and salt in a separate bowl.
  4. Mix the dry ingredients into the butter mixture on low speed just until no dry streaks remain.
  5. Fold in the chocolate chips.
  6. Cover the bowl and refrigerate the dough for at least 1 hour.
  7. Heat the oven to 350°F.
  8. Line a baking sheet with parchment paper.
  9. Scoop the dough into 3-tablespoon portions and arrange them about 2 inches apart on the baking sheet.
  10. Bake one sheet at a time for 12 to 14 minutes, until the edges are set and lightly golden while the centers still look slightly underdone.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
  12. Cool the baking sheet completely before baking the remaining dough.

Notes

For soft centers, take the cookies out while they still look slightly underdone. Store in an airtight container in the refrigerator for up to 5 days; baked cookies can be frozen for up to 2 months. For a dairy-free option, use plant-based butter and cream cheese.