Softbatch Cream Cheese Chocolate Chip Cookies

Crunchy or soft? This is as an important question for chocolate chip cookies as it is for tacos, for me. I am handsdown a soft chocolate chip cookie girl. Don't get me wrong, I'll eat crunchy ones, they're still cookies you know. But, I can down a package of soft cookies without blinking! This recipe, from Averie Cooks, delivers the softbatch texture to perfection--Soft, moist, rich, dense and full of chocolate. And by soft, I don't just mean while the cookies are still warm. Nope, they are just as soft today as they were yesterday. Actually, I'm a little surprised there is still some left...

This dough will probably become my go to dough in the future. It will be perfect for chocolate candies and other bits of candy bars to be added in, even nuts. The secret is replacing some of the butter with cream cheese. You can't taste it all. Chilling the dough keeps the cookies from going flat and spreading while in the oven. The cornstarch makes the cookies tender. I have used this recipe in the past for my chocolate chip cookies--I like them as well. With this recipe, you don't have to be an elf to create that perfect softbatch cookie.

Softbatch Cream Cheese Chocolate Chip Cookies

About 25 cookies

Ingredients

  • 1/2 cup (1 stick, 113 g) unsalted butter, softened
  • 1/4 cup (60 g) cream cheese, softened
  • 3/4 cup (151 g) light brown sugar, packed
  • 1/4 cup (48 g) granulated sugar
  • 1 large egg
  • 2 teaspoons (10 mL) vanilla extract
  • 2 1/4 cup (281 g) all-purpose flour
  • 2 teaspoons (6 g) cornstarch
  • 1 teasooon (4 g) baking soda (bicarbonate)
  • pinch salt, optional and to taste
  • 2 1/4 cups (405 g) semi-sweet chocolate chips or chunks (or a combination of both!)

Directions

Combine the butter, cream cheese, sugars, egg, and vanilla in a large mixing bowl using a hand-held or stand mixer. Beat on medium-high speed until well-creamed, light and fluffy, about 5-7 minutes. Scrape down the sides as needed. Add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute. Fold in the chocolate chips/chunks.

Using a medium 2-inch cookie scoop or (I just used two metal tablespoons and rolled the dough into a ball), form heaping mounds. Place mounds on a large plate and flatten the mounds slightly with your palm. Cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. *If the dough chilled overnight, allow them to sit at room temperature for 10-15 minutes before baking.

Preheat oven to 350 degrees F (180 C) and line a baking sheet with a baking mat or spray with cooking spray.

Place the mounds on baking sheet, spaced at least 2 inches apart (I bake 9 cookies per sheet). 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 to a rack to finish cooling.

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, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe source: Averie Cooks

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