Cream Cheese Chocolate Chip Cookies

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% Daily Values based on a 2,000 calorie diet

Step 1

First, you’ll whisk together the dry ingredients: 2 ¼ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and ¼ teaspoon salt. The cornstarch makes the cookies extra soft.

Step 2

Then in a separate bowl, you’ll beat together ½ cup unsalted butter, ¼ cup cream cheese, ¾ cup brown sugar and ½ cup white sugar. Both the butter and cream cheese should be softened to room temperature for easy mixing. You’ll notice that we’re using more brown sugar than white sugar. This adds way more flavor.

Step 3

Then beat 1 egg, 1 large egg yolk and 2 teaspoons vanilla extract into the mixture – it will look quite liquidy, which is what’s expected. The extra egg yolk makes the cookies chewier and also makes them a little more brown / less pale in color.

Step 4

Carefully beat in the flour mixture – I do this about ½ at a time with the mixer on low speed to avoid spills.

Step 5

Then stir in the chocolate chips. You’ll notice that the batter is a little different in texture than normal chocolate chip cookies. It will be very sticky and feel a little thinner. This is due to the cream cheese and totally normal.

Step 6

Cover the bowl in plastic, and refrigerate for at least 2 hours. Chilling the dough is 100% mandatory. Because the dough is so sticky, the cookies won’t hold together and will spread way too thin if you don’t chill the dough.

Step 7

Then scoop the cookies into balls about 1.5 tablespoons in size, and place on a lined cookie sheet. They’ll bake for about 9-11 minutes at 350F or until the tops are just set. If you’d like cookies that are a little thinner like the ones pictured, press down the cookie dough balls just slightly with your hands before baking. Or for extra thick cookies – just leave them as they are.

Step 8

Pro Tip: After the cookies come out of the oven and are still a little gooey – place a few extra chocolate chips on top each cookie for that “eat-me” look.

Step 9

FREEZING THE DOUGH

Step 10

This cookie dough freezes extremely well. If you’d like to freeze the dough – make the dough up until step 6 in the recipe (stirring in the chocolate chips). Then scoop the dough into balls, place them on a plate, cover with plastic wrap, and refrigerate for 2 hours. You want the dough to firm up in the ball shape. Then transfer the dough balls to a freezer bag, zip out the air, and freeze for up to 2 months. When ready to bake, preheat the oven, place the dough balls on lined cookie sheets, and bake from frozen. They’ll take 1-2 minutes longer.

Step 11

If crispy cookies are more your thing, be sure to try these thin, crispy chocolate chip cookies. Or for a double dose of chocolate – these double chocolate chip cookies are always a good idea!

Step 12

Cream Cheese Chocolate Chip Cookies

Step 13

These Cream Cheese Chocolate Chip Cookies are the softest, thickest, chewiest, most dangerously delicious cookie you'll ever try. Adding cream cheese to your batter makes your chocolate chip cookies even more delicious.

Step 14

Prep Time15 mins

Step 15

Cook Time8 mins

Step 16

Chilling2 hrs

Step 17

Total Time2 hrs 30 mins

Step 18

Course: Dessert

Step 19

Cuisine: American

Step 20

Keyword: Cream Cheese Chocolate Chip Cookies

Step 21

Servings: 32 Cookies

Step 22

Calories: 151kcal

Step 23

Author: Fiona Dowling

Step 24

Ingredients

Step 25

2 ¼ cup all- purpose flour

Step 26

2 teaspoons cornstarch

Step 27

1 teaspoon baking soda

Step 28

¼ teaspoon salt

Step 29

½ cup unsalted butter softened

Step 30

4 oz brick-style cream cheese* softened

Step 31

1 large egg

Step 32

1 large egg yolk* discard the egg white

Step 33

¾ cup brown sugar

Step 34

½ cup granulated sugar

Step 35

2 teaspoons vanilla extract

Step 36

2 cups chocolate chips semi-sweet, milk or dark

Step 37

US Customary - Metric

Step 38

Instructions

Step 39

In a medium bowl whisk together the flour, cornstarch, baking soda and salt.

Step 40

In a large bowl beat together the butter, cream cheese and sugars using an electric mixer

Step 41

Mix in the egg, egg yolk and vanilla extract.

Step 42

Turn the mixer to low speed. Slowly add in the flour mixture about half at a time.

Step 43

Turn off the mixer and stir in the chocolate chips. I typically reserve about ¼ cup chocolate chips.

Step 44

Cover the bowl with clingfilm and chill for 2 hours or overnight.

Step 45

When ready to bake, preheat the oven to 350F degrees and line 2 large cookie sheets with parchment paper.

Step 46

Scoop the dough into balls about 1.5 tablespoons in size (I used a medium cookie scoop) and place 2 inches apart on the lined cookie sheets. If the dough is too hard to scoop, let it sit at room temperature for 10 minutes first.

Step 47

Bake for 9-11 minutes or until tops are just starting to set. Optionally, dot the top of each warm cookie with a few extra chocolate chips.

Step 48

Cool cookies on the baking tray for at least 10 minutes, then transfer to a wire rack to continue cooling.