These Chocolate Chip Cream Cheese Cookies are ultra-soft, slightly tangy, and packed with melty chocolate chips—thanks to the secret ingredient: cream cheese! They stay thick, chewy, and deliciously rich.
Ingredients
(Makes ~18 cookies)
Dough:
- ½ cup (113g) unsalted butter, softened
- ¼ cup (56g) cream cheese, softened
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (170g) chocolate chips (semisweet or milk)
Optional:
- Flaky sea salt (for topping)
Instructions
1. Cream Wet Ingredients
- In a large bowl, beat butter, cream cheese, brown sugar, and granulated sugar until light and fluffy (~3 mins).
- Mix in egg and vanilla until combined.
2. Add Dry Ingredients
- Whisk together flour, baking soda, and salt, then gradually fold into the wet mix.
- Stir in chocolate chips (dough will be thick).
3. Chill (Key for Thick Cookies!)
- Cover and refrigerate for at least 1 hour (or up to 24 hours for deeper flavor).
4. Bake
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 2-tbsp balls of dough, spacing them 2 inches apart.
- Bake for 10–12 minutes (edges should be golden, centers soft).
- Optional: Sprinkle with flaky salt right after baking.
5. Cool & Enjoy
- Let cool on the pan for 5 minutes, then transfer to a rack.
Tips:
- Don’t overbake! They’ll firm up as they cool.
- Cream cheese substitute: Use full-fat for best texture.
- Storage: Keep in an airtight container for up to 5 days or freeze dough balls for fresh-baked cookies anytime.
These cookies are rich, tender, and loaded with chocolate—perfect with a glass of milk! 🍪🥛
Want a double chocolate version? Add ¼ cup cocoa powder to the dough! 😋