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–+ servings
Cream Cheese Chocolate Chip Cookies

Irresistibly Soft Cream Cheese Chocolate Chip Cookies

Delight in these Cream Cheese Chocolate Chip Cookies, soft and chewy with a hint of tang, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour can use gluten-free flour for a different texture
  • 1 teaspoon baking soda essential for texture
  • 0.5 teaspoon fine salt kosher salt can be used with slight increases
  • 0.5 cup unsalted butter ensure it’s softened to room temperature
  • 8 ounces cream cheese adds moisture and slight tanginess
  • 0.5 cup granulated sugar feel free to reduce if less sweet
  • 0.5 cup light brown sugar dark brown sugar adds a stronger molasses flavor
  • 2 teaspoons vanilla extract using vanilla bean paste amps it up
  • 2 large eggs use room temperature for smoother batter
  • 1 cup semi-sweet chocolate chips consider swapping for other chocolate types
For Garnishing
  • flakey sea salt optional, adds contrast to sweetness

Equipment

  • Stand mixer
  • Mixing bowls
  • baking sheets
  • parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of fine salt and set aside.
  2. In a stand mixer, combine ½ cup of unsalted butter and 8 ounces of softened cream cheese. Beat together on medium speed for about 2 minutes until light and fluffy.
  3. Add ½ cup of granulated sugar, ½ cup of light brown sugar, and 2 teaspoons of vanilla extract to the mixture. Mix until fully combined and smooth.
  4. Add 2 large room temperature eggs, one at a time, mixing well after each addition.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined; then fold in 1 cup of semi-sweet chocolate chips.
  6. Cover the dough with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
  7. Preheat your oven to 375°F (188°C) and line baking sheets with parchment paper.
  8. Drop mounds of dough onto the sheets, spacing them 2 inches apart. Bake for 12-15 minutes, rotating halfway through.
  9. Remove from oven and sprinkle with flakey sea salt if desired. Let cool for about 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 80mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

These cookies are soft and chewy with a hint of tang from the cream cheese. Perfect for sharing at gatherings or enjoying at home.

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