These Softbatch Cream Cheese Chocolate Chip Cookies are super soft and dreamy! The secret ingredient, cream cheese, makes them extra rich and chewy.
Who can resist a warm cookie with gooey chocolate chips? I sometimes have a hard time stopping at just one, and I swear they taste even better the next day! 🍪
Key Ingredients & Substitutions
Unsalted Butter: This ingredient adds richness and moisture. If you don’t have unsalted butter, you can use salted butter; just reduce the added salt in the recipe to balance the flavors.
Cream Cheese: Cream cheese is what makes these cookies soft and chewy. If you’re looking for a lighter option, try using Greek yogurt instead, but keep in mind the flavor and texture will change slightly.
Sugars: A mix of granulated and brown sugar gives a perfect balance of sweetness. If you’re trying to cut down on sugar, consider using coconut sugar or a sugar substitute that measures like sugar. Just remember that substitutes may affect the final texture.
All-purpose Flour: This is a key base for structure. For a gluten-free option, you can use a gluten-free all-purpose flour mix, but check that it includes a binding agent like xanthan gum for the best results.
Chocolate Chips: Semi-sweet chocolate chips are classic, but feel free to replace them with dark chocolate chips or even white chocolate for a different flavor. You can also use chocolate chunks for a chunkier cookie experience!
How Do I Get the Perfect Cookie Texture?
To achieve that soft, chewy texture, start with soft butter and cream cheese. Mixing these well ensures a light and fluffy batter. Avoid overmixing once you add the flour; you want everything combined but not tough. Also, don’t skip the cooling process—letting the cookies sit on the baking sheet for a few minutes before transferring them to wire racks helps them retain softness.
- Ensure your butter and cream cheese are really softened to incorporate air for fluffiness.
- Use a cookie scoop or spoon for even-sized cookies that bake evenly.
- Keep an eye on the baking time; underbaking slightly leads to a softer center.
How to Make Softbatch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll need a little time for cooling, too, but overall, you can enjoy these cookies in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper so the cookies won’t stick.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the softened butter and cream cheese with the granulated sugar and brown sugar. Use a hand mixer or a sturdy spoon to cream these together until the mixture is light and fluffy. This will give your cookies a nice soft texture.
3. Add Egg and Vanilla:
Next, beat in the egg and the vanilla extract until everything is well mixed. This adds flavor and helps bind the cookie dough together.
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This will ensure all the dry ingredients are evenly distributed.
5. Mix Dry into Wet Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to over-mix; you want the dough to stay soft and chewy.
6. Fold in the Chocolate Chips:
Now it’s time to add the chocolate chips! Fold them into the dough evenly, so every bite has a bit of chocolatey goodness.
7. Scoop the Cookies:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each cookie, so they have room to spread while baking.
8. Bake:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. You’ll know they’re ready when the edges are lightly golden, but the centers still look soft—that’s what makes them softbatch!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. This helps them firm up just a bit. After a few minutes, carefully transfer them to wire racks to cool completely.
10. Enjoy!
Now it’s time for the best part! Enjoy your Softbatch Cream Cheese Chocolate Chip Cookies with a glass of milk or your favorite drink. You deserve it!
Can I Substitute Cream Cheese with Another Ingredient?
Yes, if you don’t have cream cheese, you can use Greek yogurt or sour cream as a substitute. Use an equal amount (1/2 cup) to maintain the moisture and texture. Just keep in mind that using these substitutes may slightly alter the flavor profile.
How Can I Make These Cookies Chewier?
To achieve a chewier texture, try chilling the dough for at least 30 minutes before baking. This allows the flour to hydrate and slows down spreading during baking. You can also use bread flour instead of all-purpose flour for extra chewiness!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough in rounded balls for up to three months. Just place them on a baking sheet to freeze individually, then transfer to a zip-top bag. When you’re ready to bake, there’s no need to thaw; just add a couple of extra minutes to the baking time.
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If you want them to stay soft longer, you can add a slice of bread to the container; it helps keep the cookies moist!
