Softbatch Cream Cheese Chocolate Chip Cookies

Softbatch Cream Cheese Chocolate Chip Cookies Recipe

I want to share something a little different from my usual Latin American recipes. It’s about one of my all-time favorite treats—Softbatch Cream Cheese Chocolate Chip Cookies. These cookies are not just any cookies; they are a creamy twist on the classic chocolate chip cookie that we all love.

When I was running my restaurant, I always looked for ways to make traditional recipes a bit more special. One day, while experimenting with various ingredients, I added cream cheese to the cookie dough instead of just butter. The result? Cookies that were incredibly soft and had a delightful tangy flavor that balanced the sweetness of the chocolate chips perfectly.

I’ve made these cookies countless times for family gatherings, friend meet-ups, and just on a quiet day at home. They never fail to impress. Whether you are baking for a special occasion or just want to treat yourself, these cookies are perfect. They are super easy to make, and the dough can even be prepared in advance and stored in the fridge.

Let’s get baking and make your kitchen smell like a cookie wonderland!

Chef’s Notes – Softbatch Cream Cheese Chocolate Chip Cookies

• Choice of Ingredients: Stress the importance of using full-fat cream cheese for optimal texture and flavor. Mention that whipped or reduced-fat cream cheese won’t deliver the same results.
• Creaming Process: Explain that creaming the butter, cream cheese, and sugars together until light and fluffy is key. This process incorporates air into the dough, contributing to the soft texture of the cookies.
• Dough Chilling: Emphasize the importance of chilling the dough for at least 2 hours or even overnight. This step helps the fats to solidify, reducing spreading during baking and allowing the flavors to meld.
• Baking Tips: Suggest rotating the baking sheet halfway through the baking time to ensure even browning and cooking. Advise against overbaking; the cookies should still look soft in the center when removed from the oven as they will continue to cook on the baking sheet.
• Ingredient Substitutions: Offer suggestions for substitutions such as using margarine or vegan cream cheese for a dairy-free version, or swapping in gluten-free flour for a gluten-free cookie.
• Customizations: Encourage readers to make the recipe their own by adding nuts, dried fruit, or different types of chocolate chips to the dough before baking.
• Serving Suggestions: Recommend serving the cookies warm for the best texture and flavor, possibly with a glass of milk or a scoop of vanilla ice cream.
• Storage Tips: Provide guidance on how to store the cookies to maintain freshness. Typically, these cookies can be kept in an airtight container at room temperature for up to a week, or frozen for longer storage.
• Troubleshooting: Offer tips on what to do if the cookies are spreading too much (chill the dough longer) or not spreading enough (press them down slightly before baking).
• Visual Cues: Describe the visual cues for perfect baking, such as the edges should be set and just starting to brown, with the centers remaining soft.

Softbatch Cream Cheese Chocolate Chip Cookies

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Dive into the world of decadence with these Softbatch Cream Cheese Chocolate Chip Cookies! The combination of butter and cream cheese makes these cookies irresistibly rich and soft. Perfect for any occasion, these cookies are sure to impress your friends and family. Get ready to bake the most delightful cookies ever!

Course: Dessert, SnackCuisine: AmericanDifficulty: Easy

Print

Servings

28

cookies

Prep time

10

minutes

Cooking time

8

minutes

Calories

189

kcal

Resting Time

2

hours 

Total time

2

hours 

18

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Butter and Cream Cheese Mixture

• 1/2 cup unsalted butter softened to room temperature

• 1/4 cup full-fat cream cheese softened (avoid fat-free or whipped)

• Sugars

• 3/4 cup packed light brown sugar

• 1/4 cup white granulated sugar

• Wet Ingredients

• 1 large egg

• 2 tsp pure vanilla extract

• Dry Ingredients

• 2 1/4 cups all-purpose flour

• 2 tsp cornstarch

• 1 tsp baking soda

• 1/4 tsp salt (optional)

• Chocolate

• 2 1/4 cups semi-sweet chocolate chips or chunks (mix of both preferred)

• Alternative Ingredients:

• Butter: Margarine or plant-based butter for dairy-free option.

• Cream Cheese: Vegan cream cheese for a dairy-free alternative.

• Light Brown Sugar: Coconut sugar or raw cane sugar.

• Granulated Sugar: Stevia or monk fruit sweetener for a lower sugar option.

• All-Purpose Flour: Gluten-free flour blend for a gluten-free version.

• Semi-Sweet Chocolate Chips: Dark chocolate chips or white chocolate chips.

Directions

• Creaming the Mixture – In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter and cream cheese. Add both sugars and beat on medium-high speed until the mixture is light and fluffy, about 5 minutes. If using an electric hand mixer, beat for at least 7 minutes.
• Incorporating Wet Ingredients – Add the egg and vanilla extract to the creamed mixture. Continue to beat until fully incorporated and smooth.
• Adding Dry Ingredients – Stop the mixer and scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and optional salt. Mix on low speed until just combined, about 1 minute.
• Folding in Chocolate – Add the semi-sweet chocolate chips and chunks to the dough. Beat briefly to incorporate or fold in by hand to ensure even distribution.
• Forming Cookie Dough Mounds – Using a medium 2-inch cookie scoop, form heaping mounds of dough (about 28). Place them on a large plate and flatten slightly with your palm. Cover with plastic wrap and refrigerate for at least 2 hours or up to 5 days.
• Baking the Cookies – Preheat the oven to 350°F (175°C). Line a baking sheet with a Silpat mat or spray with cooking spray. Place chilled dough mounds on the baking sheet, spaced at least 2 inches apart (about 8 per sheet). Bake for 8-9 minutes until edges are set and tops are just beginning to set.
• Cooling – Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Equipment

• Stand Mixer
• baking sheet
• silicone spatula set
• measuring cups and spoons

Nutrition Facts

• Calories: 189kcal
• Carbohydrates: 23g
• Protein: 2g
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 17mg
• Sodium: 72mg
• Potassium: 107mg
• Fiber: 1g
• Sugar: 13g
• Vitamin A: 144IU
• Vitamin C: 0mg
• Calcium: 19mg
• Iron: 1mg

FAQ – Softbatch Cream Cheese Chocolate Chip Cookies

Can I use whipped or fat-free cream cheese for this recipe?

For best results, it’s recommended to use full-fat cream cheese. Whipped or fat-free cream cheese may alter the texture and richness of the cookies.

What can I substitute for eggs in this recipe?

If you need an egg-free version, you can use a flax egg, applesauce, or commercial egg replacer equivalent to one egg. Keep in mind that texture and taste may slightly differ.

How long should I chill the dough and why is it necessary?

The dough should be chilled for at least 2 hours, though you can chill it up to 5 days. Chilling solidifies the fat in the cookies, reducing spread during baking and enhancing the flavor.

Can I add nuts or other mix-ins to this cookie recipe?

Absolutely! Feel free to add nuts, dried fruits, or even white chocolate chips for added texture and flavor. Just fold them in with the chocolate chips.