These soft batch Cream Cheese Chocolate Chip Cookies are sent straight from Heaven! These cookies have an outstanding texture that hits that sweet spot of chewiness! They are soft, chewy, dense and fabulously chocolatey! The mixture of semi-sweet and bittersweet chocolate takes them to the next level!
Whisk together in a medium bowl the flour, cornstarch, baking soda and salt. Set aside.
Cream butter and cream cheese. Add sugars, egg and vanilla to your creamed mixture on medium-high speed until light and fluffy. I use a stand mixer with the paddle attachment.
Reduce the speed to low and slowly add the flour mixture. After each addition mix until just incorporated. I do 5-7 small additions.
Add the chocolate chips and mix briefly to distribute.
You can refrigerate the dough or not. I actually baked one right after mixing (#impatience) and it was just as thick as the ones I baked the next day. I do, however, think the flavors are enhanced after a little refrigeration, so I would suggest refrigerating the dough 2 hours or up to 3 days before baking.
Scoop the dough using a 2” cookie scoop or a ¼ cup measuring cup. Chill or bake immediately.
Pre-heat the oven to 350℉ and line baking sheets with parchment paper. Place cookie dough balls 2” apart on the cookie sheet. These cookies really don’t spread that much.
Bake 11-12 minutes. The sides should just be starting to brown. You don’t want them to be brown. Just have a nice kiss of color. Let them cool 5 minutes on the baking sheet and then move to a wire rack to cool completely.
Video
Notes
Yield – 18 CookiesPresentation - I like to make sure I reserve some chocolate chips from the batter and press a few on the top of each cookie dough ball before baking. Technique - Now I don’t say this often but I would be wary of underbaking these cookies. Storage - I store these cookies in an airtight container at room temperature or frozen.