Soft Batch Chocolate Chip Cookies

Softbatch Chocolate Chip Cookies

Cream cheese turns this ordinary chocolate chip cookie recipe into a dream batch of rich, gooey goodness.


1/2 cup (1 stick) unsalted butter, softened

1/4 cup cream cheese, softened (don't use fat-free, light or whipped)

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg

2 tsps. vanilla extract

2 1/4 cups all-purpose flour

2 tsps. cornstarch

1 tsp. baking soda

1/4 tsp. salt, to taste (optional)

2 1/4 cups semi-sweet chocolate chips and/or chunks

  1. In the bowl of a stand mixer with the paddle attachment, combine the butter, cream cheese, sugars, egg, and vanilla. Beat on medium-high speed until creamed, light and fluffy (about 5 minutes).
  2. Add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute. Fold in chocolate chips/chunks.
  3. Scoop heaping mounds onto a large plate and flatten slightly with your palm. Cover and refrigerate for at least 2 hours before baking. This will help the cookies stay thick and fluffy.
  4. Preheat oven to 350°F. Place cookies on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have started to brown (it’s okay if the middle looks undercooked because the cookies will firm up as they cool). Do not bake longer than 10 minutes.
  5. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack.

How to Serve it Up

Square Dessert Plate
All Occasion Plate
Appetizer and Dessert Plate