Cream Cheese Chocolate Chip Cookies

These Cream Cheese Chocolate Chip Cookies are the ultimate treat. The cream cheese adds richness while creating a thick and tender cookie that's impossible to resist!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Chill Time 2

Total Time 2 30

Servings cookies

Calories 229

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

2 ounces cream cheese softened
1/2 cup unsalted butter softened
3/4 cup packed brown sugar
1/4 cup granulated white sugar
1 egg
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

Instructions

In a large bowl, beat the cream cheese, butter, brown sugar, granulated sugar, egg, and vanilla together with an electric mixer for 5-7 minutes. The batter should be mostly smooth and may have a few small lumps in it.
Add the flour, cornstarch, baking soda, and salt. Mix for 2-3 minutes. The batter will look very clumpy, but can be easily molded. Mix in the chocolate chips, setting aside a few Tablespoons to add to the tops.
Scoop the batter into balls and set on a large platter or cookie sheet covered with parchment paper. Press down slightly on the tops (and then add the extra chocolate chips if you kept some aside to add to the tops).
Cover with plastic wrap and refrigerate for 1 ½ to 2 hours.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Place the cookies on the baking sheet and bake for 11-13 minutes. Remove from oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!

Notes

Use full-fat, brick style cream cheese. Do not use light, fat- free, or whipped cream cheese. These types of cream cheese won't incorporate into the dough properly.
Reserve some chocolate chips. I kept a few tablespoons of the chocolate chips separate and added them to the tops of the cream cheese chocolate chip cookies after they had been molded into their cookie shapes.
Line the sheet pan with parchment paper. This will help prevent the cookies from burning on the bottom and sticking to the pan. It also makes clean up much easier.
Use a cookie scoop to help scoop out the dough. When you use a cookie scoop, all the cookies will be the same size, so they will cook evenly.
Don’t skip the chill time for the dough. If you don’t let your cream cheese chocolate chip cookies chill, they will spread out too much, and your cookies will be too thin. It's also important to shape your cookies before placing them into the refrigerator to chill.
Add some flaky sea salt. I like to sprinkle a little flaky sea salt on my cookies once they are out of the oven.

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