Softbatch Cream Cheese Chocolate Chip Cookies Recipe
Who doesn’t love a good chocolate chip cookie? But have you ever tried a cookie that’s soft, tender, and just melts in your mouth? Enter Softbatch Cream Cheese Chocolate Chip Cookies! These cookies take the classic chocolate chip cookie to a whole new level by incorporating cream cheese into the dough, resulting in an irresistibly soft and creamy texture.
Why You’ll Love These Cookies
These cookies are not just any ordinary chocolate chip cookies. The addition of cream cheese makes them incredibly soft and slightly tangy, which perfectly complements the sweetness of the chocolate chips. They stay soft for days, making them perfect for baking ahead or for enjoying over several days.
Ingredients Needed
Before we dive into the recipe, let’s gather all the ingredients you’ll need.
Main Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups semisweet chocolate chips
Optional Add-Ons
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded coconut
- 1/2 cup dried cranberries
Preparing the Ingredients
- Soften the butter and cream cheese: Leave them out at room temperature for about 30 minutes before starting.
- Preheat your oven: Set it to 350°F (175°C) so it’s ready for baking.
Mixing the Dough
- Cream the butter, cream cheese, and sugars: In a large mixing bowl, combine the softened butter, cream cheese, brown sugar, and granulated sugar. Beat with an electric mixer until the mixture is light and fluffy.
- Add the egg and vanilla: Mix in the egg and vanilla extract until well combined.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Do not overmix.
- Stir in the chocolate chips: Fold in the chocolate chips (and any optional add-ons) using a spatula.
Shaping the Cookies
- Scoop the dough: Using a cookie scoop or a spoon, scoop out portions of dough and place them on a baking sheet lined with parchment paper. Leave about 2 inches between each cookie to allow for spreading.
- Chill the dough: For best results, chill the dough balls in the refrigerator for at least 30 minutes before baking. This helps prevent the cookies from spreading too much.
Baking Tips
Baking Time and Temperature
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 9-11 minutes, or until the edges are lightly golden. The centers should still look slightly undercooked.
- Rotate the pan: Halfway through baking, rotate the baking sheet to ensure even baking.
How to Avoid Overbaking
- Watch closely: Start checking the cookies at the 9-minute mark. They can go from perfect to overbaked very quickly.
- Remove from oven: Once the edges are golden and the centers look set but not fully baked, remove the cookies from the oven. They will continue to cook on the baking sheet.
Cooling and Storing the Cookies
- Cool on the baking sheet: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store properly: Once cooled, store the cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to 3 months.
Serving Suggestions
These cookies are perfect on their own, but here are a few ways to elevate your cookie experience:
- With a glass of milk: Classic and always satisfying.
- As an ice cream sandwich: Pair two cookies with a scoop of your favorite ice cream.
- Dipped in chocolate: Melt some extra chocolate and dip half of each cookie for an extra indulgent treat.
Variations and Customizations
Adding Nuts and Dried Fruits
- Nuts: Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
- Dried Fruits: Mix in 1/2 cup of dried cranberries or raisins for a chewy and sweet contrast.
Using Different Types of Chocolate
- White Chocolate: Substitute half of the semisweet chocolate chips with white chocolate chips.
- Dark Chocolate: Use dark chocolate chips for a richer, more intense chocolate flavor.
Tips for Perfect Cookies
- Use room temperature ingredients: Ensure the butter and cream cheese are softened to room temperature for easy mixing.
- Measure flour correctly: Spoon the flour into the measuring cup and level it off with a knife to avoid packing too much flour.
- Do not overmix: Overmixing the dough can result in tough cookies. Mix just until the ingredients are combined.
Health Benefits of Ingredients
While these cookies are a treat, they do have some nutritional benefits:
- Cream cheese: Provides a good source of calcium and protein.
- Dark chocolate: Contains antioxidants and can help improve heart health.
- Nuts: If added, provide healthy fats, fiber, and protein.
Conclusion
Softbatch Cream Cheese Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. The cream cheese adds a soft, creamy texture that makes these cookies irresistible. Whether you’re baking for a special occasion or just because, these cookies are sure to impress. Enjoy the process of making and savoring these delicious treats!
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture may be slightly different. Full-fat cream cheese will give the best results.
2. How can I make the cookies gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour. Make sure it includes xanthan gum or add a teaspoon separately.
3. Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls, place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
4. What if I don’t have cornstarch?
Cornstarch helps make the cookies soft and tender. If you don’t have it, you can substitute with an equal amount of flour, but the cookies may not be as soft.
5. Can I add other flavors?
Certainly! Try adding a teaspoon of instant coffee granules or a dash of cinnamon for a unique flavor twist.
Enjoy making and indulging in these Softbatch Cream Cheese Chocolate Chip Cookies, and share the love with family and friends!
Source: averiecooks.com
Softbatch Cream Cheese Chocolate Chip Cookies Recipe
Who doesn't love a good chocolate chip cookie? But have you ever tried a cookie that's soft, tender, and just melts in your mouth? Enter Softbatch Cream Cheese Chocolate Chip Cookies! These cookies take the classic chocolate chip cookie to a whole new level by incorporating cream cheese into the dough, resulting in an irresistibly soft and creamy texture.
- ½ cup unsalted butter (softened)
- ¼ cup cream cheese (softened*)
- ¾ cup light brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt (optional and to taste)
- 2 ¼ cups semi-sweet chocolate chips or chunks**
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), 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 chunks, and beat momentarily to incorporate, or fold in by hand.
- Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring 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. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.