Introduction:
These Softbatch Cream Cheese Chocolate Chip Cookies take classic chocolate chip cookies to the next level by adding cream cheese to the dough, creating an extra soft, chewy, and melt-in-your-mouth texture. Perfect for cookie lovers, these cookies are a delicious combination of rich flavors with the perfect balance of sweetness from the chocolate chips and creaminess from the cream cheese.
The Secret Behind Softbatch Cookies:
The term “softbatch” refers to cookies that stay incredibly soft and tender, even after cooling. The addition of cream cheese adds moisture to the dough, resulting in a soft, fluffy texture that gives these cookies their signature feel.
Ingredients Breakdown:
- For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
Step-by-Step Recipe:
- Prepare the Dough:
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, cream cheese, brown sugar, and granulated sugar until smooth and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Fold in the chocolate chips using a spatula.
- Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for at least 1 hour (or overnight). Chilling helps the cookies maintain their soft, thick texture.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop out 1.5 to 2-tablespoon-sized dough balls and place them on the baking sheet about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and the tops are slightly golden. The centers may appear undercooked, but they will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Softbatch Cookies:
- Chill the Dough: This is key to preventing the cookies from spreading too much and to achieve that perfect soft texture.
- Use Softened Cream Cheese and Butter: Properly softened butter and cream cheese will mix smoothly, giving you a consistent dough.
- Don’t Overbake: Take the cookies out of the oven while they’re still soft in the center to keep them chewy.
Variations and Customizations:
- Add Nuts: Mix in 1/2 cup of chopped walnuts or pecans for added crunch.
- Double the Chocolate: Use a mix of semi-sweet and milk chocolate chips, or even white chocolate chips, for a chocolate overload.
- Flavored Chips: Try mint chocolate or butterscotch chips for a unique flavor twist.
Health Considerations and Nutritional Value:
- Calories: Approximately 180-200 calories per cookie (depending on size).
- Creamy Goodness: The cream cheese adds a rich texture, but you can reduce the sugar slightly to make them a bit lighter.
FAQ:
- Can I freeze the cookie dough?
Yes! After forming the dough balls, freeze them on a baking sheet until solid, then transfer them to a freezer-safe bag. You can bake the cookies directly from the freezer, adding an extra 1-2 minutes to the baking time. - Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor, but you can use low-fat cream cheese if preferred. Avoid fat-free as it may affect the texture. - How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.
Softbatch Cream Cheese Chocolate Chip Cookies
Softbatch Cream Cheese Chocolate Chip Cookies are the ultimate soft, chewy treat with rich cream cheese flavor and chocolatey goodness that melt in your mouth!
Equipment
- 1 Stand Mixer
Ingredients
- 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
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
- Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, 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.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 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 and transferring 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.
Notes
*Use cream cheese in a block or spreadable, don’t use fat-free, light or whipped.
**I used 1 cup chips and 1 1/4 cups chunks.
***The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers.