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| Softbatch Cream Cheese Chocolate Chip Cookies |
Oh. My. Goodness.
These are so good.
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| Obviously, we don’t worry about raw cookie dough around here. 🙂 |
Throw out every other chocolate chip cookie recipe I have ever given you, because these were the best ever. I don’t know why 2 teeny tiny little ounces of cream cheese worked such incredible cookie magic, but they did.
These were the softest, most buttery, perfect chocolate chip cookies I have ever made.
Recipe adapted from Averie Cooks
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
2 oz cream cheese, softened (use cream cheese in a block, not fat free, light, or whipped), softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups semi-sweet chocolate chips (I used minis)
1/2 cup dry roasted peanuts (optional)
Directions:
Preheat the oven to 350°. Line a baking sheet with parchment paper.
Cream together butter and cream cheese until light and fluffy. Add sugar and beat until well combined. Add egg, and vanilla, and mix well.
Add the flour, cornstarch, baking soda, and salt, and mix until just combined. Stir in chocolate chips and peanuts.
Drop by rounded spoonful onto your cookie sheet. These do not spread much, so you can fit at least a dozen on a sheet. Bake for 6-8 minutes until just starting to brown on top.
Remove from oven and enjoy with a glass of milk.
Makes 24 cookies.
Rumbly in my Tumbly 
I'm forever in search of the 'best' choc chip cookie…. I will try this one this week! Maybe even tomorrow. 🙂
Hope you enjoy these as much as I did! Thanks for visiting!
I made these today and I really like them. One caveat though. Double the baking time or they're raw.
The baking time will always depend on the size of your cookies and the temp of your oven. The cookies pictured were baked for exactly 7 minutes. 12+ minutes sounds like a very long time to bake a chocolate chip cookie and not have it turn the corner to crispy. Cookies also continue to bake on the baking sheet after being removed from the oven.Glad you enjoyed them, thanks for your comment.
The baking time will always depend on the size of your cookies and the temp of your oven. The cookies pictured were baked for exactly 7 minutes. 12+ minutes sounds like a very long time to bake a chocolate chip cookie and not have it turn the corner to crispy. Cookies also continue to bake on the baking sheet after being removed from the oven.Glad you enjoyed them, thanks for your comment.
Finally a choco chip cookie recipe that doesn’t go all wacky on me. Not too flat, nor are they cakey – just right!
So glad you enjoyed this one!
Best chocolate-chip recipe ever!! Finally, a cookie that turns out moist, plump, and husband-approved!!
So glad you liked these! Thanks for visiting!
Best chocolate chip cookie recipe, ever! Finally, a cookie that is moist, plump, and husband-approved!
I’ll be trying these later today! I’ll let you know! Can’t wait thanks for sharing!
Hope you enjoy them, Blu! Thanks for visiting.
Have to try this one,, I have a very excellent c.c. cookie recipe,, but something new is always welcome! They always get eaten,,, have some wonderful fresh churned Amish butter to use. Thanks for the recipe
Renee, hope you enjoy them! Thanks for visiting.
Tried it and loved it! Definitely had to increase the bake time:)
Glad you enjoyed them, Leslie. Thanks for visiting!
These look wonderful after you bake them but mine didn’t have much flavor. It’s almost like they need more sugar or something?!? I used both milk chocolate chips and toffee bits in mine and still not much flavor. 😦
I would love to try these, however I live in Colorado so I have to adjust most baking recipes. Any advice on making these at a high altitude? I am not that great yet at figuring out the alterations.
Hi Trina, I would try it with 2 tablespoons less of the granulated sugar, 1/8 teaspoon less baking soda, and try baking at 375°. Here is a great link on high altitude conversions. Thanks for visiting and I hope these work out for you! http://www.pastryscoop.com/category/look-it-up/high-altitude-baking/
Thanks Shannon!! I have signed up to receive emails when you post new recipes now so can’t wait to try them all!! (p.s. saw you are a seahawks fan, congrats on beating our boys in the superbowl! 😉
Thank you! 🙂
Thanks for signing up for updates, and for the Superbowl congrats! It was very exciting! 🙂
How much is 2oz of crap cheese? Is it a tablespoon or something? I don’t have a kitchen scale and the blocks are in 8oz. I guess I could figure out a quarter of a block. Duh!
Cream (crap, haha) cheese comes in 8oz blocks. There are markers on the outside of the foil that it is wrapped in, just like on butter, with oz marks. You should be able to just slice off two oz of it, which is 1/4 of the block. 🙂
ooops I mean cream cheese!! LOL
Just made these and they were wonderful! Like a previous poster said, the baking time was closer to 12-14 min and they were still extremely gooey (after this amount of time, I let them finish cooking outside the oven on the pan). I used a smallish spoon, but maybe my cookies were still large? I got about 36 cookies out of the recipe. Go figure. But anyway, so yummy! Thanks!