Description
Soft and chewy Cream Cheese Chocolate Chip Cookies have a rich, buttery flavor with a slight tang. Ultra-soft, chocolate-studded, and perfect for dessert lovers!
Ingredients
Scale
- For the Cookies:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter & Cream Cheese: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium speed until light and fluffy.
- Add Sugar & Egg: Mix in the sugar on medium-high speed until pale and airy. Add the egg and vanilla extract, mixing until fully combined. Scrape down the sides of the bowl as needed.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips. Cover the dough and refrigerate for at least 1 hour.
- Preheat & Prep: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape & Bake: Using a small cookie scoop or heaping tablespoon, drop cookie dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10 minutes, or until the edges just start to turn golden.
- Cool & Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra soft cookies, do not overbake; they will continue to set as they cool.
- You can substitute semi-sweet chocolate chips for a richer taste.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10minutes
- Category: Dessert
- Method: Baking
- Cuisine: American