#Comfort Cooking

Cream Cheese Chocolate Chip Cookies

August 16, 2017

These quite possibly could be the new, once-and-for-all best chocolate chip cookies.  EVER!
Watch out . . . you'll need a napkin.
They are super soft, yet slightly chewy and the inside is soft, tender and moist.
Mix 'em up and bake when needed . . . or wanted.
Another Pinterest win. 


Get ready, get set . . .
1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened 
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 1/4 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt, optional
1 12 oz semi-sweet chocolate chips or chunks

In a mixer, combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy - about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

Add chocolate chips and gently mix for a bit or fold in by hand.

I use a cookie scoop to form heaping mounds. Place mounds on a large plate, flatten them slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. 

TIP:  Do not bake with warm dough because cookies will spread and bake thinner and flatter.  This is one time when you don't want to be thinner, right?

Preheat oven to 350, line a baking sheet with parchment paper or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked.  Do not overbake as cookies will firm up as they cool.  *Allow cookies to cool on the baking sheet for 5 minutes before moving to a rack to finish cooling.

Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, giving the option to bake only as many cookies as needed and saving some dough for a rainy day.  Truth be told?  They won't last until then.

Thanks for stopping by!  Grab a napkin.


  1. These look amazing! Can't wait to try them!

  2. I hope you do! With only needing 1/4 of the cream cheese, buy a couple bags of choc chips and you'll be ready when the baking bug strikes again.


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