Cream Cheese Chocolate Chip cookies

5 from 3 votes

Cream Cheese Chocolate Chip cookies

These irresistible soft batch cream cheese chocolate chip cookies are so chocolatey, moist, and flavorful, that you'll definitely be back for seconds!

Prep Time15

Cook Time15

Waiting Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 315kcal

Author: Katalin Nagy

Equipment

Ingredients

150 g Unsalted butter room temperature
120 Brown sugar
50 g Granulated sugar
1 Egg room temperature
1 teaspoon Vanilla extract
75 g Cream cheese full fat at room temperature
240 g All purpose flour
1 Teaspoon Salt
1 Teaspoon Baking soda
170 g Chocolate chips semi-sweet high quality chocolate eg. Callebaut

Metric - US Customary

Instructions

With an electric hand mixer whip room temperature butter with the two different kinds of sugar for a few minutes.
Whip in the egg, then mix in the vanilla and cream cheese just until combined.
Mix flour, salt, and baking soda together then add this mixture to the wet ingredients and fold with the help of a Rubber spatula just until combined. Do not overmix.
Fold in chocolate chips. Leave some for later so you can place more chocolate chips on top of the half baked cookies.
Prepare 2 baking pans with parchment papers.
Divide the dough into 10 equal balls (using a Digital scale is handy) or use an ice cream scooper and place them onto the parchment papers leaving enough space between them to spread. I recommend baking 5 cookies at once.
Do not soften the surface of the balls, in fact, try to keep it as rough as possible for a nice, crackly surface. Press some more chocolate chips on the surface of the cookies.
Let the cookie dough balls rest in the fridge for an hour.
Pre-heat oven to 175 C / 347°F (no fan).
After 1h chilling time, bake the cookies for 15 minutes in the following way: Bake for 10 minutes then place more chocolate chips on top, then bake them for further 5 minutes.
Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a Cooling rack.
Serve them while they are slightly warm.
The cookies will further set as they cool. Store at room temp for a few days in air tight jar or container.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Use room temperature ingredients (eg. egg, cream cheese, and butter).

TECHNIQUE NOTES:

Make sure you read my Expert Tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
Respect the chilling time in the recipe, do not skip it, or the cookies might end up very flat.
Try not to overbake your cookies if you prefer them fudgy.

Nutrition