Softbatch Cream Cheese Chocolate Chip Cookies Recipe

If you love chocolate chip cookies but find yourself dreaming of even more softness and richness, Softbatch Cream Cheese Chocolate Chip Cookies are about to become your new obsession. Imagine the classic sweet, buttery cookie you crave, but with a subtle tang and super-tender crumb, thanks to a secret ingredient: cream cheese. Every bite is loaded with gooey chocolate chips and melts in your mouth, leaving you with a big, happy smile. Let’s dive into the magic behind these cloudlike treats and bake up a batch you’ll want to share with everyone (or maybe just hoard for yourself).

Ingredients You’ll Need

The beauty of these Softbatch Cream Cheese Chocolate Chip Cookies is in the humble, yet thoughtfully chosen ingredients. Each one plays a role in building irresistible softness, depth of flavor, and chocolate-filled joy.

• Unsalted butter (½ cup, softened): Gives the cookies rich, melt-in-your-mouth flavor and classic buttery goodness.
• Cream cheese (¼ cup, softened): The not-so-secret ingredient for ultra-soft, plush cookies and a faint tang that balances all that sweetness.
• Light brown sugar (¾ cup, packed): Adds moisture and a hint of caramel, making the cookies just the right amount of chewy.
• Granulated sugar (¼ cup): Helps the cookies spread properly and contributes a bit of crispness at the edges.
• Large egg (1): Binds the dough and provides structure and richness.
• Vanilla extract (2 teaspoons): Enhances all the flavors and gives that classic cookie aroma.
• All-purpose flour (2 ¼ cups): The backbone of the cookie—gives shape without making things dense.
• Cornstarch (2 teaspoons): The secret to ultra-soft, pillowy centers that practically melt in your mouth.
• Baking soda (1 teaspoon): Helps the cookies rise and gives that perfect, tender bite.
• Salt (¼ teaspoon, optional): Balances out the sweetness and elevates all the flavors.
• Semi-sweet chocolate chips or chunks (2 ¼ cups): Because no chocolate chip cookie is complete without gooey, melty pockets of chocolate!

How to Make Softbatch Cream Cheese Chocolate Chip Cookies

Step 1: Cream the Butter, Cream Cheese, and Sugars

In the bowl of your stand mixer, using the paddle attachment (or a trusty electric hand mixer), beat together the softened butter, cream cheese, both sugars, the egg, and vanilla. Let it whip until the mixture is pale, fluffy, and beautifully creamy—it’ll take about 5 minutes with a stand mixer, or give it at least 7 minutes if you’re using a hand mixer. This step is all about building a super-light base for your Softbatch Cream Cheese Chocolate Chip Cookies.

Step 2: Add Dry Ingredients

Pause the mixer, scrape down the sides, then add the flour, cornstarch, baking soda, and salt (if using). Mix on low just until everything comes together—about 1 minute. Try not to over-mix, as you want to keep these cookies ultra-soft and tender.

Step 3: Add the Chocolate Chips

Pour in all those glorious chocolate chips or chunks. Give the dough a quick mix—just enough to evenly distribute the chocolate. You can do this with the mixer for a few seconds or switch to a spatula and fold them in by hand for a gentler touch.

Step 4: Portion the Dough and Chill

Using a medium 2-inch cookie scoop, portion out generous mounds of dough onto a large plate. Give each mound a gentle press to flatten slightly—this helps create that coveted bakery-style cookie shape. Cover with plastic wrap and refrigerate for at least 2 hours (or up to 5 days). Don’t skip this step! Chilling keeps your Softbatch Cream Cheese Chocolate Chip Cookies thick, tender, and full of flavor.

Step 5: Bake

Preheat your oven to 350F and line a baking sheet with a silicone baking mat or parchment paper. Place your cold dough mounds onto the sheet, giving each plenty of space (about 8 per tray). Bake for 8 to 9 minutes—just until the edges are set and the centers look pale and glossy. Resist the temptation to bake longer; the cookies will set up to perfect softness as they cool.

Step 6: Cool and Enjoy

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. This not only finishes the baking process, but also helps them hold their shape. Now sit back and admire your Softbatch Cream Cheese Chocolate Chip Cookies—they’re ready for devouring!

How to Serve Softbatch Cream Cheese Chocolate Chip Cookies

Garnishes

For an extra-special touch, sprinkle flaky sea salt over your freshly baked cookies, or drizzle them with melted chocolate. You can even press a few extra chocolate chips into the tops right after baking—because you can never have too much chocolate!

Side Dishes

Keep it classic by serving your Softbatch Cream Cheese Chocolate Chip Cookies with a tall glass of cold milk, a hot mug of coffee, or a scoop of vanilla ice cream. For a dessert platter, pair with strawberries, whipped cream, or even fresh fruit for a pop of brightness.

Creative Ways to Present

Stack and tie a ribbon around a few cookies for a heartfelt edible gift, or create cookie “sandwiches” with a layer of ice cream or homemade frosting in between. You can even crumble the cookies over yogurt parfaits or ice cream sundaes for the ultimate treat.

Make Ahead and Storage

Storing Leftovers

Place cooled Softbatch Cream Cheese Chocolate Chip Cookies in an airtight container at room temperature; they’ll stay deliciously soft for up to one week. A slice of bread in the container can help maintain their freshness even longer!

Freezing

If you want treats on hand any time, freeze the unbaked cookie dough mounds on a tray until solid, then transfer to a freezer bag for up to three months. You can also freeze baked cookies—just let them cool completely first and store in layers separated by parchment.

Reheating

To enjoy that fresh-baked warmth, pop a cookie in the microwave for 10-15 seconds, or warm batches in a low oven (325F) for several minutes. This revives their gooeyness and fills your kitchen with cookie aroma all over again.

FAQs

Can I use low-fat cream cheese for Softbatch Cream Cheese Chocolate Chip Cookies?

It’s best to stick with full-fat cream cheese for this recipe. Reduced-fat versions can add extra water content, which may affect the texture and make your cookies less soft and rich.

Do I really have to chill the dough?

Yes! Chilling is key for thick, tender Softbatch Cream Cheese Chocolate Chip Cookies. It helps solidify the fats, so the cookies spread less in the oven, giving you those dreamy soft centers.

Can I use different types of chocolate?

Absolutely! Swap in milk chocolate, white chocolate, or even a mix of chips and chunks. Just keep the total amount the same to maintain perfect cookie texture.

What’s the best way to measure flour for these cookies?

Spoon the flour into your measuring cup, then level it off with a knife for accuracy. Too much flour can make the cookies dry; too little and they’ll spread too much.

Can I make smaller or larger cookies?

Definitely! Adjust the bake time as needed—smaller cookies will need a minute or two less, while jumbo cookies may need an extra minute or so. Just watch for those set edges and glossy centers.

Final Thoughts

There’s something magical about sharing a plate of Softbatch Cream Cheese Chocolate Chip Cookies, whether it’s with friends, family, or just yourself on a cozy afternoon. With their plush, pillowy centers, bursts of chocolate, and irresistible flavor, these cookies are the kind you’ll want to bake again and again. Give them a try—you just might find your new favorite cookie recipe!

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