Cream Cheese Chocolate Chip Cookies (Page 2 ) | August 1, 2025
Annonce:
Advertisement:
Instructions
-
Mix the wet ingredients. Add the butter, cream cheese, brown sugar, granulated sugar, egg, and vanilla to a large mixing bowl. Beat with a hand or stand mixer on medium-high speed until well-creamed, light, and fluffy, about 5 minutes.
-
Add the dry ingredients. Stop the mixer and use a spatula to scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and salt, and mix until just combined, about 1 minute.
-
Fold in your chocolate chips. Use a rubber spatula to gently stir in the chocolate chips.
-
Scoop the cookies. Using a medium 2-inch cookie scoop (or tablespoon), scoop the cookies and set them aside on a plate. Flatten slightly with the bottom of a measuring cup or your palm.
-
Chill the dough. Cover the cookie dough balls with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Do not bake with room temperature dough. The cookies will spread too far and end up thin and flat.
-
Place them on a baking sheet. Preheat the oven to 350°F, line a baking sheet with parchment paper, and place the chilled dough pieces at least 2 inches apart on a baking sheet. You will have to bake several batches.
-
Bake. Bake for 8 to 9 minutes or until the edges have just set. The tops will still look pale and glossy (underbaked). Do not bake longer than 10 minutes, as cookies will firm up as they cool.
-
Cool and eat. Cool the cookies on the baking sheet for 5 minutes before moving to a wire cooling rack until completely cooled.
Notes
Freezing the Dough:
If desired, you can freeze the cookie dough too! Keep the dough balls or cookie dough
Storage:
If you have leftover cream cheese chocolate chip cookies, store them in an airtight container. Because they contain cream cheese, you’ll want to keep them in the refrigerator. They will last for up to a week.
Advertisement:
