A light and fluffy cookie studded with semi sweet chocolate chips. Make this Chocolate Chip Cookie Recipe with Cream Cheese soon!
Honestly, you can never ever have enough Chocolate Chip Cookie recipes. For a while now, I’ve been thinking about trying out cream cheese as a texture changer, and the results were great! These cookies are light, a little chewy, buttery and just fantastic!
What Are These Cookies Like
- Difficulty – This is a really easy recipe. The cookie dough does need to be chilled for one hour, so keep this in mind before starting on your recipe.
- Taste – These are a thick and soft cookie with a buttery flavour.
- Serving – This recipe makes approximately 42 cookies. You can make larger cookies and yield less if you like. As well, in the recipe card, you can easily adjust the serving size.
Ingredients
- Flour – This recipe uses all purpose flour which is the same as plain flour.
- Baking soda – The baking soda allows the cookies to rise a little through baking.
- Salt – Regular table salt is used and it helps enhance the flavour of the cookies.
- Butter – Unsalted butter at room temperature.
- Cream cheese – Full fat cream cheese helps keep the cookies light.
- Sugar – These cookies use a mix of granulated white sugar and brown sugar.
- Vanilla extract – Vanilla extract enhances flavours in baked goods.
- Egg – A large egg at room temperature.
- Chocolate chips – I used regular sized semi sweet chocolate chips for these cookies.
NOTE, The full recipe and instructions can be found in the recipe card at the end of the post.
Instructions
- Combine dry ingredients – In a medium sized bowl, combine the flour, baking soda and salt. Whisk to combine and set aside.
- Mix wet ingredients – In the bowl of your electric mixer, add the butter and cream cheese. Mix on high speed for about 2 minutes or until well combined. Add the brown sugar, white sugar and vanilla extract. Continue to mix on high speed for about 2 more minutes. Add the egg and mix for about one more minute.
- Finish cookie dough – Add all the flour at once and stir in with a wooden spoon until well combined. Stir in the chocolate chips.
- Chill dough – Cover and refrigerate the cookie dough for about one hour.
- Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Line with parchment paper two large baking trays.
- Bake cookies – Remove the cookie dough from the fridge and using a cookie scoop or a table spoon, mound the dough onto the baking trays. Bake between 9 – 11 minutes until the cookies are lightly golden at the edges and still soft in the centre.
- Cool and store – Remove from oven and place on a baking rack to cool. Repeat for all cookies.
Recipe Notes
- Use the right type of baking sheet/cookie sheet – Thin baking pans tend to get really hot and the cookie will start to brown before it cooks through and will result in an over baked cookie every single time. If you are baking often, invest in a good quality baking sheet.
- Use parchment paper – Parchment paper will help you cookies from over browning every single time. Plus it stops them sticking to the bottom of the pan.
- Don’t over bake the cookies – Over baked cookies will be crisp, a little dry and crack even. These bake for me in exactly 10 minutes. They might appear to be a little underdone, but they will set as they cool.
Substitutions
- Chocolate chips – I used semi sweet chocolate chips. You could use a mix of semi sweet mixed with milk chocolate if you like. Even white chocolate or peanut butter chips will work. You could also substitute chocolate chunks or mix in half with the chocolate chips.
- Other ingredients – I don’t recommend any other substitutions for these cookies as they have only been tested with the ingredients stated in the recipe.
Serving and Storage
- Serving – These cookies are best served at room temperature. They will be soft and even a little chewy.
- Storage – You can keep these at room temperature in an airtight container for about three days. They will keep in the fridge for about five days. In the freezer for up to months.
Frequently Asked Questions
What does cream cheese do in baking cookies?
Cream cheese adds a richness in flavour as well as adding a light texture to cookies.
Can I omit baking soda in chocolate chip cookies?
Technically, you can omit baking soda in chocolate chip cookies, but the cookies won’t get much of a rise as they bake.
Why do you chill cookie dough?
Cookie dough is chilled to prevent the cookies from spreading out too much as they bake.
Chocolate Chip Cookie Recipe with Cream Cheese
A light and fluffy cookie studded with semi sweet chocolate chips. Make this Chocolate Chip Cookie Recipe with Cream Cheese soon!
Servings: 42 cookies
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter unsalted at room temperature
- 1/2 cup cream cheese
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 2 cups semi sweet chocolate chips
Instructions
- In a medium sized bowl, combine the flour, baking soda and salt. Whisk to combine and set aside.
- In the bowl of your electric mixer, add the butter and cream cheese. Mix on high speed for about 2 minutes or until well combined. Add the brown sugar, white sugar and vanilla extract. Continue to mix on high speed for about 2 more minutes. Add the egg and mix for about one more minute.
- Add all the flour at once and stir in with a wooden spoon until well combined. Stir in the chocolate chips.
- Cover and refrigerate the cookie dough for about one hour.
- Preheat oven to 350 degrees f/180 degrees c. Line with parchment paper two large baking trays.
- Remove the cookie dough from the fridge and using a cookie scoop or a table spoon, mound the dough onto the baking trays. Bake between 9 – 11 minutes until the cookies are lightly golden at the edges and still soft in the centre.
- Remove from oven and place on a baking rack to cool. Repeat for all cookies.
- Store in airtight containers once cooled.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
