These soft and chewy cookies are packed with chocolate chips and made extra delicious with cream cheese. They’re like a warm hug in cookie form!
Every bite is a delightful mixture of sweetness and creaminess. Honestly, I can’t resist sneaking one or two before they even cool down! 🍪
Making these is a breeze! Just mix, scoop, and bake. Perfect for sharing (or keeping all to yourself, no judgment here!).
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the salt in cookies. If you’re short on butter, you can substitute it with an equal amount of margarine or even coconut oil for a dairy-free option!
Cream Cheese: This is the secret to the cookies’ softness! Full-fat cream cheese offers the best texture. You can use low-fat cream cheese, but the cookies may not be as rich. Greek yogurt can also work as an alternative if you’re looking to cut down on fat.
Sugars: The combination of granulated and brown sugar adds depth. Feel free to use all brown sugar for a more molasses-like flavor or coconut sugar for a healthier touch. White sugar will make the cookies a little crisper.
Chocolate Chips: Semi-sweet chips are traditional, but you can mix it up with dark chocolate, milk chocolate, or even white chocolate chips, depending on your sweet tooth!
How Do I Achieve the Perfect Soft and Chewy Texture?
Achieving that soft and chewy texture starts with your mixing technique and baking time. Here are tips to keep in mind:
- Mix only until combined once you add the dry ingredients. Overmixing can create tougher cookies.
- Bake just until the edges are golden, usually around 10-12 minutes. The centers should appear slightly underbaked; they will continue to cook on the baking sheet.
- Allow cookies to cool on the sheets briefly before transferring them. This helps set the shape while keeping them soft.
How to Make Softbatch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
For the Chocolate Chips:
- 2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and about 10-12 minutes to bake. You’ll have delicious cookies ready in about 30 minutes in total, plus cool time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper. This will help prevent the cookies from sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the softened butter, cream cheese, granulated sugar, and brown sugar. Use a hand mixer or a whisk to cream everything together until smooth and fluffy. This should only take a few minutes!
3. Add Eggs and Vanilla:
Now, beat in the eggs one at a time, mixing well after each addition. Once they’re combined, stir in the vanilla extract until it’s all nice and mixed together.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to make sure your cookies rise evenly!
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined—be careful not to overmix, or your cookies might turn out tough!
6. Fold in Chocolate Chips:
Gently fold in the semi-sweet chocolate chips, making sure they’re evenly distributed throughout the dough. This is where the magic happens!
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets. Make sure to leave a few inches of space between each cookie so they can spread while baking.
8. Bake the Cookies:
Bake the cookies in your preheated oven for about 10-12 minutes. You want the edges to be lightly golden, while the centers should still be soft to keep them gooey.
9. Cool Down:
Once they’re done baking, remove the cookies from the oven and let them cool on the sheets for a few minutes. After that, transfer them to a wire rack to cool completely.
10. Enjoy!
Store your soft and gooey cookies in an airtight container for up to a week. Enjoy every bite of your delicious homemade treats!
Can I Use Light Cream Cheese Instead of Full-Fat?
Yes, you can use light cream cheese, but keep in mind that it may affect the richness and texture slightly. Light cream cheese has a higher water content, which can lead to a less gooey cookie. To counteract this, you might want to reduce the amount of butter slightly or add a bit more flour to compensate for the extra moisture.
What If I Don’t Have Semi-Sweet Chocolate Chips?
No worries! You can substitute with milk chocolate chips or dark chocolate chips based on your preference. Alternatively, you could chop up a chocolate bar for a chunkier texture or even use white chocolate chips for a different flavor profile!
How Should I Store the Cookies?
Store cooled cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, consider placing a piece of bread in the container; it helps maintain moisture and keeps your cookies soft!
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the cookie dough onto a baking sheet, freeze until solid, then transfer the mounds to a freezer bag. When ready to bake, simply preheat your oven and add a couple of extra minutes to the baking time for the frozen dough.
