Soft Cream Cheese Chocolate Chip Cookies (Bakery-Style)
These Soft Cream Cheese Chocolate Chip Cookies (Bakery-Style) are a simple way to make soft, batch-baked cookies at home. This recipe uses a secret ingredient that keeps every bite tender and rich.
Servings: cookies
Equipment
- 1 Electric mixer
- 1 Cookie sheet
- 1 3 tablespoon cookie scoop
Ingredients
- 2 1/2 cups all-purpose flour spooned & leveled
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 teaspoon vanilla extract
- 3/4 cup unsalted butter room temperature
- 4 ounces full-fat cream cheese room temperature block, not spreadable
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 1/2 cups semi-sweet chocolate chips or chunks
Instructions
- Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, and salt.2 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, 1 teaspoon sea salt
- In a large mixing bowl, beat butter, cream cheese, sugars, and vanilla until smooth and fluffy (about 2–3 minutes). Make sure the cream cheese is fully incorporated, with no visible lumps.3/4 cup brown sugar, 1/2 cup granulated sugar, 3/4 cup unsalted butter, 4 ounces full-fat cream cheese, 2 teaspoon vanilla extract
- Mix in the egg and yolk until just combined. Do not overmix.1 large egg, 1 large egg yolk
- Add the dry ingredients and mix until just combined.
- Gently fold in chocolate chips until evenly distributed.1 1/2 cups semi-sweet chocolate chips or chunks
- Scoop dough into 3-tablespoon balls and refrigerate for 30 minutes to 1 hour.
- Preheat oven to 350°F. Place the cookies 2.5–3 inches apart and bake for 11–13 minutes, until the edges are set and the centers are slightly underbaked.
- Right after baking, use a round cutter or glass to gently swirl cookies into a perfect circle.
- Let sit on the baking sheet until completely cooled, then transfer to a cooling rack.
Notes
Expert Tips
- Use room temperature butter and cream cheese so the dough mixes smoothly without lumps
- Mix on low speed once the flour is added to keep the cookies soft instead of dense
- Chill the cookie dough balls long enough so they hold their shape while baking
- Use a large cookie scoop for even baking and a consistent shape
- Bake until the edges are set, and the centers look slightly soft for the best texture
- Keep an eye on your oven since baking time can vary slightly from one oven to another
- Keep in mind, the longer you refrigerate, the thicker your cookies will be
Frequently Asked Questions
How should I store these cookies?
Keep the cookies in an airtight container at room temperature for up to 3 days. They will stay soft and maintain their creamy texture.Can I make the dough ahead of time?
Yes. You can prepare the dough and keep it covered in the fridge for up to 2 days before baking. This also improves flavor.Can I freeze the cookie dough?
Yes. Scoop the dough into cookie dough balls and freeze them in an airtight container for up to 3 months. Bake straight from frozen, adding a couple of extra minutes.Can I freeze baked cookies?
Yes. Let the cookies cool completely, then store them in freezer-safe bags. Thaw at room temperature before serving.Why are my cookies spreading too much?
This usually happens if the dough is too warm or wasn’t chilled long enough. Make sure to chill the dough fully before baking.What makes these cookies softer than classic chocolate chip cookies?
The cream cheese acts as a secret ingredient, giving the cookies a softer, more tender texture compared to classic chocolate chip cookies.