Cream Cheese Chocolate Chip Cookies
Soft baked chocolate chip cookies using cream cheese! This easy cookie recipe for Cream Cheese Chocolate Chip Cookies makes the best cookies for ice cream sandwiches!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 57 grams cream cheese
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams dark chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Cream butter and sugar for 5 minutes, until it looks light and fluffy.
- Add the egg, cream cheese, flour, baking soda, and sea salt in that order. Mix on low until combined. Add the chocolate chips and mix to combine.
- Form the cookie dough into 12 balls, you can use your hands or a cookie scoop, and place on the prepared baking sheet. Flatten them just slightly so they are about 2-inches in diameter. Place the baking sheet in the fridge for 30 minutes.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Transfer half the cookie dough to the second baking sheet, spread out the dough balls evenly on each baking sheet.
- Bake for 13 to 15 minutes or until golden brown around the edges. Allow to cool completely on the baking sheets.
- Store in an airtight container in the fridge for up to 7 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- Make sure butter is soft, this is key for the best chocolate chip cookies.
- I use my stand mixer for ease, but if you prefer to use a hand mixer you can do that too.
- Refrigerating the cookie dough helps with cookie spread and it also helps create thick cookies. So don't skip the refrigerator step!
- Add extra chocolate chips on top so they look like they are bursting with chocolate chips.
- If you want to make these gluten free, replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
- Store cookies in an airtight container so they stay soft and chewy.
- High Altitude – Bake at 375°F for 12 to 14 minutes or until golden brown around the edges.
Nutrition
Calories: 311kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 39mgSodium: 244mgPotassium: 154mgFiber: 1gSugar: 20gVitamin A: 321IUVitamin C: 0.1mgCalcium: 70mgIron: 1mg
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