These Softbatch Cream Cheese Chocolate Chip Cookies are super soft and gooey. The secret ingredient, cream cheese, makes them extra dreamy and delicious!
Who can resist warm, fresh cookies? I love enjoying them right out of the oven while they’re still melty. Trust me, you’ll want to keep this recipe handy!
Key Ingredients & Substitutions
Unsalted Butter: Always go for unsalted butter here to control the saltiness of your cookies. If needed, you can use salted butter, but just cut back on the added salt in the recipe.
Cream Cheese: This is key for that soft texture! If you’re dairy-free, try using a vegan cream cheese alternative. It works well and gives a similar creaminess.
Brown Sugar: Packed brown sugar adds moisture and a nice depth of flavor. You can substitute with coconut sugar for a more caramel-like taste, but the cookies may turn out a bit drier.
Chocolate Chips: I love semi-sweet chocolate chips, but feel free to use milk chocolate or dark chocolate if that’s your preference. You could even mix in some nuts for added crunch!
Flaky Sea Salt: This optional ingredient enhances the flavor beautifully. If you don’t have it, a sprinkle of regular salt will do, but use it sparingly to avoid overpowering the sweetness.
How Do I Get the Cookies to Have a Soft and Chewy Texture?
Achieving that perfect soft and chewy texture is all about the mixing and baking techniques. Here’s what to focus on:
- When creaming the butter and cream cheese, mix just until fluffy. Over-mixing can introduce too much air and make them cakey.
- Don’t over-mix the flour into the wet ingredients. Just mix until combined to keep the cookies dense and soft.
- Be careful not to overbake! You want the edges to be golden, but the centers should look a bit underbaked. They’ll continue to cook once you remove them from the oven.
- Letting the cookies cool briefly on the baking sheet helps them maintain that soft texture as they firm up. Resist the urge to move them too soon!
How to Make Softbatch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins:
- 1 1/2 cups semi-sweet chocolate chips
- Optional: Flaky sea salt for topping
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll enjoy soft and chewy cookies ready to devour in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Cheese:
In a large bowl, combine the softened butter, cream cheese, brown sugar, and granulated sugar. Use a hand mixer or a whisk to beat the mixture until it is smooth and fluffy. This step is important for getting that soft texture!
3. Add the Egg and Vanilla:
Next, add the large egg and the vanilla extract to your mixture. Beat it all together until everything is fully mixed and creamy.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure that the baking soda is evenly distributed throughout the cookies.
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Use a spatula or wooden spoon to mix until just combined. Be careful not to overmix, as this can make the cookies tough!
6. Fold in the Chocolate Chips:
Gently fold in the semi-sweet chocolate chips, making sure they are evenly distributed throughout your cookie dough.
7. Shape the Cookies:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet. Space them about 2 inches apart to give them room to spread.
8. Add Toppings (Optional):
If you like a little extra flavor, sprinkle a small pinch of flaky sea salt on top of each cookie before baking them in the oven.
9. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 10-12 minutes. Keep an eye on them; you want the edges to be lightly golden while the centers stay soft and chewy.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Now, they are ready to be enjoyed!
Enjoy your soft and chewy cream cheese chocolate chip cookies!
Can I Substitute the Cream Cheese?
Yes, if you don’t have cream cheese on hand, you can substitute it with an equal amount of sour cream or Greek yogurt. This will still give you a soft texture, although the flavor might be slightly different.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them! Just place them in a freezer-safe bag or container, and they’ll stay good for up to 3 months. Thaw them at room temperature when you’re ready to enjoy!
Can I Use Different Types of Chocolate Chips?
Absolutely! You can experiment with different types of chocolate chips like milk chocolate, dark chocolate, or even white chocolate. Feel free to mix in your favorites or even add nuts for some extra crunch!
What If My Dough is Too Soft to Handle?
If your cookie dough feels too soft or sticky, don’t worry! Just chill it in the refrigerator for about 30 minutes. This will firm up the dough and make it easier to scoop and shape. Happy baking!
