Cream Cheese Chocolate Chip Cookies Recipe

Cream Cheese Chocolate Chip Cookies Recipe: These cream cheese chocolate chip cookies are perfect for you if you’re craving thick, delicate chocolate chip cookies that are bursting with chocolate flavor. Cream cheese, the hidden ingredient, gives these cookies richness and prevents them from spreading. What’s the best thing, then? No need to chill!

Cream cheese is something I always have on hand for spreading on bagels or making cream cheese frosting for the next cake recipe I test. I was craving a rich, chewy chocolate chip cookie lately, and I thought cream cheese would be a perfect complement. Turns out, I was right! Because they don’t need to be chilled, these cookies can be prepared really quickly, and they taste fantastic.

Cream Cheese Chocolate Chip Cookies Recipe

Instructions

• Heat the oven to 350°F, or 180°C. Use parchment paper to line two pans.
• Mix the flour, cornstarch, baking soda, and salt in a medium-sized bowl. Put aside.
• Beat butter, cream cheese, brown sugar, and granulated sugar in a bowl of a mixer fitted with the paddle attachment on low to medium speed for three minutes. Beat in the egg and vanilla essence until well mixed. Beat in flour mixture just until incorporated. Add chocolate chunks and stir.

• Using a medium ice cream scoop, roll the dough into 1.5 tablespoon balls and arrange them 2 inches apart on baking pans covered with parchment paper. Bake for 9 to 12 minutes, or until the edges of the cookies start to brown. After letting the cookies cool on the baking sheet for ten minutes, carefully move them to a wire rack to finish cooling. Warm or room temperature cookies can be served.

• Cookies can be kept in the refrigerator for up to five days, frozen for up to two months, or kept at room temperature in an airtight container for up to three days. Put them in the fridge for the entire night to thaw.

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FAQs AND QUESTIONs 

How to make cream cheese chocolate chip cookies

Unlike my chewy chocolate chip cookies, which uses melted butter, this cream cheese chocolate chip cookie recipe starts the way many other cookie recipes do: by creaming the butter and sugar in a mixer.

• Cream butter, cream cheese, and sugars together. In the bowl of an electric mixer fitted with the paddle attachment or using a handheld mixer, beat the cream cheese and butter together until combined. Then, add the sugars and beat until light and fluffy. This will take several minutes and is an important step to get thick and tender cookies.

• Add the egg and vanilla. Use a rubber spatula to scrape down the sides of the bowl to make sure all the ingredients are combined.

• Incorporate the dry ingredients and chocolate chips. On low speed, mix in the dry ingredients, mixing just until combined. Mix in the chocolate chips, being careful not to overmix the cookie dough.

• Bake. Scoop 1.5 tablespoons of dough. Place cookie dough balls on baking sheets 2-inches apart lined with parchment paper. Bake for 9-12 minutes, until the cookies just begin to brown at the edges.

• Cool. They may look slightly underdone in the center, but the cookies will continue baking as they cool. Transfer to a cooling rack after 10 minutes, and enjoy once they firm up slightly.

Before baking, can my cookie dough be refrigerated?

• Although it’s not necessary, you can chill the dough for these cookies before baking. I suggest shaping 1.5 tablespoons of cookie dough and putting them on your baking sheet that has been prepared for baking. Gently press down on every ball of cookie dough to slightly flatten the tops. When cooked, the cookies will remain just as gooey and wonderful but will be slightly thicker when baked cold.