Introduction

Best Cream Cheese Chocolate Chip Cookies are soft, chewy, bakery-style beauties with a tangy cream cheese twist that keeps them moist for days and adds an irresistible richness. These golden-edged cookies bake up thick, loaded with melty chocolate chips, and have that perfect balance of buttery sweetness with a subtle cheesecake note. Presented stacked high on a rustic board with flaky salt and extra chips scattered around, this Best Cream Cheese Chocolate Chip Cookies recipe offers a charming, appetizing aesthetic that elevates cookie swaps, lunchboxes, or midnight snacks.

Why you’ll love this recipe

Ultra-soft & chewy — cream cheese = no cakey, no crisp edges.
Moist for days — stays fresh 5–7 days.
Make-ahead dough — fridge or freeze up to 3 months.
No chill required — but chilling = thicker cookies.
Endlessly riffable — white chocolate, espresso, or browned butter.

Ingredients (makes ~24 large cookies)

Dry Mix

2½ cups (320 g) all-purpose flour
1 tsp cornstarch
1 tsp baking soda
½ tsp fine sea salt

Wet Mix

¾ cup (170 g) unsalted butter, room temperature
4 oz (113 g) cream cheese, room temperature
¾ cup (150 g) granulated sugar
¾ cup (150 g) packed light brown sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract

Add-ins

2 cups (340 g) semi-sweet or dark chocolate chips (or chunks)
Flaky sea salt for sprinkling (optional but elite)

Essential Tools and Equipment

Stand or hand mixer
Large cookie scoop (2-tbsp)
Parchment-lined baking sheets

Step-by-step process

Whisk dry ingredients in a medium bowl — set aside.
Cream butter + cream cheese 2 minutes until fluffy and smooth — no lumps.
Add sugars — beat 2–3 minutes until pale and creamy. Scrape bowl.
Add egg + yolk + vanilla — beat until fully combined.
Mix in dry on low just until no streaks remain — do not overmix.
Fold in chocolate chips — reserve a handful for pressing on tops.
Optional chill — 30 min to overnight = thicker, taller cookies.
Preheat oven to 350 °F (175 °C). Scoop 2 tbsp balls 2 inches apart. Press reserved chips + flaky salt on tops.
Bake 10–13 minutes — edges golden, centers still soft and puffy. They firm as they cool.
Cool on tray 5 minutes → transfer to rack. Eat one warm (required).

Mistakes to avoid

Cold cream cheese — lumpy dough; room temp only.
Overbaking — 13 min max; pale centers = chewy perfection.
Measuring flour wrong — spoon & level or weigh for accuracy.
Skipping cornstarch — it’s the secret to softness.
Flat cookies — chill the dough if the kitchen is warm.

Variations of the Best Cream Cheese Chocolate Chip Cookies

Browned Butter — brown the butter first, chill before using.
Espresso — 1 tsp instant espresso powder in dry mix.
Stuffed — wrap dough around mini cheesecake bite.
White Chocolate Macadamia — swap chips + add nuts.
Gluten-Free — 1:1 GF flour blend works perfectly.

Tips for better storage & make-ahead

Dough — scoop balls, freeze on tray → bag up to 3 months. Bake from frozen +1–2 min.
Baked cookies — airtight room temp 5–7 days (they stay soft!).
Shipping — these travel beautifully.

Frequently Asked Questions

No cornstarch? Arrowroot or skip (slightly less soft).
Less sweet? Reduce granulated sugar to ½ cup.
Double batch? Easy — just use a stand mixer.
Smaller cookies? 1-tbsp scoop → 8–10 min.
Vegan? Vegan cream cheese + flax eggs + plant butter.

Conclusion

Best Cream Cheese Chocolate Chip Cookies are pure cookie perfection — each thick, tangy-sweet bite with pools of melted chocolate stays soft for days and disappears in hours. One bowl and one magical block of cream cheese turn classic chocolate chip cookies into the most addictive treat you’ll ever bake. Keep cream cheese stocked and dough balls in the freezer, and warm, gooey happiness is always 12 minutes away. Whether you’re winning the cookie swap, sneaking midnight snacks, or proving cream cheese belongs in cookies, these deliver pure joy and obsession in perfect harmony. One bite, endless “these are dangerous,” and the quiet thrill of cookie mastery.