Name: Soft Batch Cream Cheese Chocolate Chip Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: All Purpose Flour; Corn Starch; Baking Soda; Kosher Salt; Unsalted Butter; Cream Cheese; Light Brown Sugar; Sugar; Egg; Pure Vanilla Extract; Semi-Sweet Chocolate Chunks

Soft Batch Cream Cheese Chocolate Chip Cookies

Try our not-so-secret ingredient for chewy chocolate chip cookies: cream cheese. Its lightly tangy flavor amplifies a cookie’s inherent goodness while yielding a dense-but-soft texture. The composition of cream cheese’s fat and moisture also prevents dough from spreading too much in the oven. Perfect for dunking in milk!

20min

Prep time

20min

Cook time

Servings

20min

Prep time

20min

Cook time

Servings

Ingredients:

Directions:

Line 2 rimmed baking sheets with parchment paper. Whisk flour, cornstarch, baking soda and salt together in a separate large bowl until combined. Set aside.
Beat butter, cream cheese, brown sugar and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4-6 minutes. Add egg and vanilla and beat, scraping down the bowl as needed, until combined, about 1 minute.
Preheat oven to 350 degrees. Add dry ingredients to wet ingredients, on low speed and mix until combined, about 1 minute. Fold in chocolate chunks until just combined. Portion cookie dough with a 2-inch portion scoop, about 2 inches apart, onto the prepared baking sheets.
Bake, one baking sheet at a time and rotating halfway through, until edges of cookies are lightly browned, 8-10 minutes. Repeat with the remaining baking sheet. Transfer cookies to a wire rack and let cool completely.

Tip:

Portioned cookie dough can be frozen in resealable plastic bags for up to 3 months. Simply bake from frozen 2-5 minutes longer than directed in step 4.

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Soft Batch Cream Cheese Chocolate Chip Cookies

Ingredients:

Directions:

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