Cream Cheese Chocolate Chip cookies
These irresistible soft batch cream cheese chocolate chip cookies are so chocolatey, moist, and flavorful, that you'll definitely be back for seconds!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g Unsalted butter (room temperature)
- 120 Brown sugar
- 50 g Granulated sugar
- 1 Egg (room temperature)
- 1 teaspoon Vanilla extract
- 75 g Cream cheese (full fat at room temperature)
- 240 g All purpose flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- 170 g Chocolate chips (semi-sweet high quality chocolate eg. Callebaut)
Instructions
- 1
With an electric hand mixer whip room temperature butter with the two different kinds of sugar for a few minutes.
- 2
Whip in the egg, then mix in the vanilla and cream cheese just until combined.
- 3
Mix flour, salt, and baking soda together then add this mixture to the wet ingredients and fold with the help of a Rubber spatula just until combined. Do not overmix.
- 4
Fold in chocolate chips. Leave some for later so you can place more chocolate chips on top of the half baked cookies.
- 5
Prepare 2 baking pans with parchment papers.
- 6
Divide the dough into 10 equal balls (using a Digital scale is handy) or use an ice cream scooper and place them onto the parchment papers leaving enough space between them to spread. I recommend baking 5 cookies at once.
- 7
Do not soften the surface of the balls, in fact, try to keep it as rough as possible for a nice, crackly surface. Press some more chocolate chips on the surface of the cookies.
- 8
Let the cookie dough balls rest in the fridge for an hour.
- 9
Pre-heat oven to 175 C / 347°F (no fan).
- 10
After 1h chilling time, bake the cookies for 15 minutes in the following way: Bake for 10 minutes then place more chocolate chips on top, then bake them for further 5 minutes.
- 11
Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a Cooling rack.
- 12
Serve them while they are slightly warm.
- 13
The cookies will further set as they cool. Store at room temp for a few days in air tight jar or container.