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Soft Chocolate Chip Cream Cheese Cookies

Indulgent, soft cookies made with cream cheese and chocolate chips that stay tender for days.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened to room temperature Use high-quality butter for best flavor.
  • 4 oz full-fat cream cheese, softened Do not use low-fat if you want the signature texture.
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
For the Dry Ingredients
  • 3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
For the Add-ins
  • 2 cups semi-sweet chocolate chips or chopped chocolate Use a mix of chips and chunks for texture.
  • 1/2 cup chopped walnuts or pecans, toasted lightly Optional.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Place softened butter and cream cheese in the bowl of a stand mixer or a large mixing bowl.
Creaming
  1. Beat butter, cream cheese, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes until light, creamy, and slightly fluffy. Scrape the bowl down once.
Adding Eggs and Vanilla
  1. Add eggs one at a time, mixing 20 to 30 seconds after each addition. Stir in vanilla. The batter will look smooth and glossy.
Combining Dry Ingredients
  1. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. This ensures even leavening.
Mixing
  1. Gradually add dry ingredients to the wet mixture in two additions, mixing on low until just combined. The dough should be soft, slightly sticky, and hold together without being wet.
  2. Fold in chocolate chips and nuts gently with a spatula. Avoid overmixing so cookies stay tender.
Chilling the Dough
  1. Cover the dough and chill in the refrigerator for at least 30 minutes, up to 2 hours. Chilled dough will spread less and yield taller, chewier cookies.
Baking
  1. Scoop dough with a 2-tablespoon cookie scoop (or 1.5-inch cookie scoop). Place dough balls 2 inches apart on prepared sheets.
  2. Bake for 10 to 12 minutes, or until edges are set and lightly golden while centers still look slightly underbaked. For fewer cookies and deeper centers, bake 12 to 14 minutes.
Cooling
  1. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. The cookies will firm up as they cool but stay soft and tender inside.

Notes

Chill time matters: at least 30 minutes prevents excessive spread and improves chewiness. Avoid overbaking: remove cookies when centers look slightly underdone to keep them soft after cooling. For extra chew: replace 1/4 cup of flour with 1/4 cup cornstarch. For smaller cookies, reduce bake time by 1 to 2 minutes. Storage: keep in an airtight container at room temperature for up to 4 days with a slice of bread to preserve softness; freeze baked cookies up to 3 months.