A recipe for soft, rich chocolate chip cookies that use cream cheese for a slightly tangy flavor and tender texture.
Author:Ahazzam
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:About 3 dozen
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
In a large bowl, beat the softened butter and softened cream cheese together until smooth.
Add the granulated sugar and brown sugar. Beat until the mixture is light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, chill the dough for 30 minutes before scooping.
Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
The cream cheese adds moisture, resulting in a softer, slightly cakey cookie compared to standard recipes. It also provides a subtle tanginess that balances the sweetness.
To prevent spreading, ensure your butter and cream cheese are properly softened but not melted. Chilling the dough helps maintain cookie thickness.
Store cooled cookies in an airtight container at room temperature for up to 4 days.