Introduction
These cookies are anything but ordinary. The cream cheese adds an incredible tanginess and a soft, chewy texture that makes them stand out from traditional chocolate chip cookies. You get that perfect balance of sweet, rich chocolate and a subtle, creamy depth in every single bite.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 18 cookies
Ingredients
- 8 ounces cream cheese (room temperature)
- 1/2 cup butter (room temperature)
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 2 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cup semi-sweet or milk chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the cream cheese and butter together with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes.
- Add the granulated sugar and packed light brown sugar to the bowl. Beat again on medium speed until the mixture is light and fluffy, about 2 more minutes.
- Add the egg and vanilla extract. Beat on low speed until just combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Using a spatula or wooden spoon, fold in the chocolate chips until they are evenly distributed throughout the dough.
- Scoop dough using a cookie scoop or a heaping tablespoon onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 11-13 minutes, or until the edges are just set and lightly golden. The centers will look soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Chilled and Sliced: For perfect uniform cookies, roll the dough into a log on plastic wrap, chill thoroughly, and slice before baking.
- Cookie Sandwiches: Spread a little extra softened cream cheese or chocolate frosting between two cooled cookies.
- Cookie Skillet: Press all the dough into a greased 9-inch cast iron skillet and bake for 20-25 minutes for a giant, shareable cookie.
- Sea Salt Finish: Immediately after removing the cookies from the oven, sprinkle a tiny pinch of flaky sea salt over the top of each one.
Tips for Success
- Ensure both the cream cheese and butter are truly at room temperature for a smooth, lump-free dough.
- Use a kitchen scale to measure your flour for accuracy; scooping with a cup can compact it and lead to dry cookies.
- For thicker cookies, chill the dough for 30-60 minutes before scooping and baking.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. For a warm, fresh-baked taste, reheat a cookie in the microwave for 10-15 seconds. The dough can be frozen in scoops for up to 3 months and baked straight from the freezer.
FAQ
Can I use low-fat cream cheese?
It’s not recommended. Full-fat cream cheese provides the best flavor, texture, and structure for these cookies.
Why is my dough sticky?
The dough is naturally soft due to the cream cheese. If it’s unmanageably sticky, chilling it for 30 minutes will make it much easier to scoop.
Can I make the dough ahead of time?
Absolutely. You can store the dough, covered, in the refrigerator for up to 3 days before baking.
My cookies spread too much. What happened?
This can happen if your butter and cream cheese were too warm or melted. Ensure they are just softened, not greasy. Chilling the dough before baking also helps.
Can I freeze baked cookies?
Yes. Once cooled, freeze them in a single layer on a tray before transferring to a freezer bag for up to 2 months. Thaw at room temperature.
Can I use dark chocolate chips?
Yes, you can use any type of chocolate chips or chunks you prefer. The recipe is very adaptable.