Soft Batch Cream Cheese Chocolate Chip Cookies: The Ultimate Chewy Recipe
You want bakery-style cookies that are thick, soft, and chewy? This recipe uses cream cheese to give your chocolate chip cookies a rich, slightly tangy center that stays gooey for days. Make these ultimate soft batch cookies for an indulgent treat.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 1 hour 32 min
- Yield: About 24 cookies
- 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
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips or chunks
Instructions
- In a large bowl, beat the softened butter and cream cheese together with an electric mixer until smooth and creamy.
- Add the granulated sugar and brown sugar to the butter mixture. Beat until light and fluffy, about 2 to 3 minutes.
- 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 or chunks using a spatula.
- Cover the dough and chill in the refrigerator for at least 1 hour, or up to 2 days, for the best texture.
- Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
- Scoop the chilled dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared baking sheets. You can press a few extra chocolate chips onto the tops if you like.
- Bake for 10 to 12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed slightly warm for gooey centers.
Notes
- Chilling the dough is key for thick, bakery-style cookies that do not spread too much.
- For a tangy flavor similar to cheesecake cookies, use full-fat cream cheese.
- You can substitute half of the chocolate chips with white chocolate chips or chopped nuts for variety.
- These make-ahead cookies freeze well; scoop the dough balls, freeze them on a tray, then transfer them to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 20
- Sodium: 140
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 45