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–+ servings
cream cheese chocolate chip

Cream Cheese Chocolate Chip Cookies

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Prep Time 15 minutes
Cook Time 11 minutes
Resting Time 30 minutes
Total Time 56 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 large mixing bowl
  • 1 hand mixer or stand mixer with paddle attachment
  • 1 Rubber spatula
  • 1 Whisk
  • 2 Baking sheet
  • 2 silicone baking mat or sheet parchment paper
  • 1 Cooling rack
  • 1 Cookie scoop 1.5 tablespoon size
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 4 ounce cream cheese softened
  • 3/4 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract
  • 2 cup all-purpose flour spooned and leveled
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cup semi-sweet chocolate chips
  • 1/2 cup mini chocolate chips optional
  • 1/2 cup chopped toasted pecans optional

Instructions
 

  • Line baking sheets with silicone mats or parchment and set aside.
  • In a large bowl beat the butter and cream cheese together on medium speed until completely smooth and creamy, about 1 to 2 minutes.
  • Add brown sugar and granulated sugar and beat until light and fluffy, about 2 minutes.
  • Beat in the egg and vanilla until well combined, scraping down the bowl as needed.
  • In a separate bowl whisk together flour, cornstarch, baking soda, and salt.
  • Add dry ingredients to the wet mixture on low speed and mix just until a soft dough forms.
  • Fold in chocolate chips and any optional mix-ins with a spatula until evenly distributed.
  • Cover the bowl and chill the dough for 30 minutes to firm slightly.
  • Preheat oven to 350°F (175°C) while the dough chills.
  • Scoop 1.5-tablespoon portions of dough, spacing them 2 inches apart on prepared sheets.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and tops look slightly underbaked.
  • Cool on the sheet for 5 minutes, then transfer cookies to a rack to cool completely.

Notes

Softened, not melted, butter and cream cheese are key for a thick, tender cookie with a subtle tang; if the dough feels sticky after chilling, chill longer or lightly flour your hands before scooping. For thicker cookies, keep the dough cold between batches, and for chewier edges, let the cookies rest on the hot sheet for the full 5 minutes before moving. Adjust sweetness and texture by mixing chip types (dark, milk, mini) and toasting nuts for extra depth. If cookies spread too much, increase chill time or add 1 to 2 tablespoons more flour; if too puffy, reduce flour slightly. Store in an airtight container at room temperature for 3 to 4 days or freeze dough balls for up to 2 months and bake from frozen, adding 1 to 2 minutes.
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