Best Cream Cheese Chocolate Chip Cookies
Soft, thick, tangy cream cheese chocolate chip cookies — stay fresh for a week, no chill required.
Ingredients
- Dry:
- 2½ cups 320 g all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- Wet:
- ¾ cup 170 g butter, room temp
- 4 oz 113 g cream cheese, room temp
- ¾ cup each granulated + brown sugar
- 1 egg + 1 yolk
- 2 tsp vanilla
- Add-ins:
- 2 cups chocolate chips
- Flaky salt optional
Instructions
- Whisk dry ingredients.
- Cream butter + cream cheese 2 min.
- Add sugars → beat 3 min pale.
- Add egg/yolk + vanilla.
- Mix in dry just until combined.
- Fold in chips.
- Scoop 2-tbsp balls (chill optional).
- Bake 350 °F 10–13 min — edges golden, centers soft.
- Cool on tray 5 min.
Notes
- Cream cheese = softness for days
- Chill dough = thicker cookies
- Freeze scooped dough up to 3 months
- Underbake slightly = chewy centers
- Day 2–3 = peak flavor and texture