Cream Cheese Chocolate Chip Cookies (Print Version)
Soft, thick cream cheese chocolate chip cookies with tender centers, golden edges, and plenty of mini chocolate chips.
# Ingredients:
For the cookie dough
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
4 oz (113 g) full-fat brick cream cheese, softened
03 -
3/4 cup (150 g) packed light brown sugar
04 -
1/4 cup (50 g) granulated sugar
05 -
1 large egg, room temperature
06 -
2 teaspoons vanilla extract
07 -
2 1/4 cups (270 g) all-purpose flour
08 -
2 teaspoons cornstarch
09 -
1 teaspoon baking soda
10 -
1/2 teaspoon baking powder
11 -
1/2 teaspoon fine salt
12 -
1 1/2 cups (255 g) mini semisweet chocolate chips
13 -
1/4 cup (40 g) extra mini chocolate chips for topping
# Instructions:
01 -
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
In a medium bowl, whisk the flour, cornstarch, baking soda, baking powder, and salt until evenly combined.
03 -
Beat the softened butter, cream cheese, brown sugar, and granulated sugar on medium speed for 2-3 minutes, until smooth and slightly fluffy.
04 -
Beat in the egg and vanilla until the mixture looks smooth. Scrape the sides and bottom of the bowl.
05 -
Add the dry ingredients on low speed and mix just until no dry flour remains. Fold in 1 1/2 cups mini chocolate chips.
06 -
Cover and chill the dough for 30-45 minutes. Scoop 2 tablespoon portions onto the baking sheets, spacing them about 2 inches apart, and press extra mini chips on top.
07 -
Bake for 10-12 minutes, until the edges are lightly golden and the centers still look soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
# Notes:
01 -
Chilling the dough helps the cookies bake thicker.
02 -
Bake one sheet at a time for the most even results.
03 -
For frozen dough balls, bake from frozen and add 2-3 minutes.