Introduction to Softbatch Cream Cheese Chocolate Chip Cookies
When it comes to comfort food, softbatch cream cheese chocolate chip cookies reign supreme. But why should you choose cookies made with cream cheese over traditional recipes? For starters, cream cheese adds a delightful tang and incredible moisture, resulting in a soft, chewy interior that’s simply irresistible.
Using cream cheese in your cookie batter not only enhances texture but also elevates the flavor profile. The rich, creamy characteristics blend beautifully with the sweetness of chocolate chips, creating a delicious balance that will have you reaching for seconds (and maybe thirds!). Moreover, incorporating ingredients like chocolate chunks or even M&M's can take these cookies to the next level, allowing for endless flavor variations.
The beauty of this recipe lies in its simplicity. It requires minimal prep time and no special skills—just a little patience as you chill the dough before baking. This is essential for achieving that ideal soft batch cookie texture. So whether you’re planning a cozy night in or a casual get-together with friends, these cookies are sure to impress. Grab your mixing bowl, and let’s get baking! For more indulgent treats, check out this guide on the science of baking chocolate chip cookies from King Arthur Baking.
Essential ingredients for the perfect cookies
When you're ready to whip up a batch of softbatch cream cheese chocolate chip cookies, having the right ingredients is crucial for achieving that rich, decadent flavor and irresistible softness. Here’s a breakdown of the essentials:
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Butter & Cream Cheese: These two stars work together to create a wonderfully creamy texture. Use ½ cup of softened, unsalted butter and ¼ cup of softened cream cheese for that dreamy consistency.
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Sugars: A mix of ¾ cup packed light brown sugar and ¼ cup granulated sugar not only sweetens the cookies but also adds depth to the flavor profile.
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Egg & Vanilla: One large egg and 2 teaspoons of vanilla extract help bind the ingredients and infuse your cookies with incredible aroma.
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Dry Ingredients: For the base, use 2 ¼ cups of all-purpose flour, 2 teaspoons of cornstarch, 1 teaspoon of baking soda, and a pinch of salt (if desired). The cornstarch will make them extra soft!
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Chocolate: Finish off with 2 ¼ cups of semi-sweet chocolate chips or chunks, or mix in some colorful M&M's for a fun twist.
For more help on baking tips and ingredient swaps, check out resources from King Arthur Baking or Food52!
Step-by-step Preparation of Softbatch Cream Cheese Chocolate Chip Cookies
Making softbatch cream cheese chocolate chip cookies is not just a delicious endeavor; it’s a delightful experience! Follow these steps to ensure your cookies turn out perfectly soft, chewy, and utterly irresistible.
Gather and Prepare Your Ingredients
Before diving into cookie-making, it’s essential to have all your ingredients ready. Here’s what you’ll need:
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened (block or spreadable, not light or whipped)
- ¾ cup packed light brown sugar
- 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, to taste)
- 2 ¼ cups semi-sweet chocolate chips or chunks
Pro tip: Measure your ingredients accurately for the best results. You can find more tips on measuring baking ingredients effectively at sites like The Kitchn.
Cream the Butter and Cream Cheese Mixture
In the bowl of a stand mixer fitted with a paddle attachment, start by combining the softened butter and cream cheese with the sugars. Beat on medium-high speed until the mixture becomes light and fluffy—this typically takes about 5 minutes. If you’re using a hand mixer, it might take a few more minutes, so be patient!
Combine the Dry Ingredients
While your butter-cream mixture is getting fluffy, it’s time to focus on the dry ingredients. In a separate bowl, mix the all-purpose flour, cornstarch, baking soda, and optional salt. This step is crucial as it helps evenly distribute the leavening agents and ensures a uniform cookie texture.
Incorporate the Chocolate Chips and Chunks
Now comes the fun part! Gradually add your flour mixture to the butter-cream mixture and mix until just combined. Avoid overmixing as this can lead to tougher cookies. Gently fold in the chocolate chips (and chunks, if you like), ensuring they are evenly spaced throughout the dough.
Chill the Dough for Optimal Texture
For cookies that maintain their delightful softness, chilling the dough is key. Scoop the dough into mounds using a medium 2-inch cookie scoop, flatten them slightly, and cover them with plastic wrap. Refrigerate for at least 2 hours—this also allows the flavors to meld beautifully. Remember, warm dough leads to flatter cookies!
Bake Those Delicious Cookies to Perfection
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Place your chilled dough mounds on the baking sheet, ensuring they are spaced at least 2 inches apart. Bake for about 8 to 9 minutes, pulling them out when the edges are set but the centers still look slightly undercooked. They will continue firming up as they cool!
Once baked, allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This will give you that perfect soft, pillowy center everyone loves in softbatch cream cheese chocolate chip cookies.
Enjoy every bite of these cookies—you’ve earned it! For more cookie inspiration, check out the cookie section on Serious Eats.
Variations on Softbatch Cream Cheese Chocolate Chip Cookies
Adding Nuts or Other Mix-Ins
Feel free to customize your softbatch cream cheese chocolate chip cookies to suit your taste! Try folding in chopped nuts like walnuts or pecans for a delightful crunch. If you’re feeling adventurous, consider adding dried fruit such as cranberries or coconut flakes. These add-ins not only enhance the flavor profile but also give your cookies a unique twist.
Experimenting with Flavored Chocolate Chips
Why stick with classic chocolate chips when you can explore flavored options? Semi-sweet, dark, or even white chocolate chips can create exciting new dimensions in your softbatch cream cheese chocolate chip cookies. For a fun spin, look for seasonal flavors like pumpkin spice or peppermint in the colder months. This simple tweak can make your cookies a hit at your next gathering!
Baking Tips and Notes for Softbatch Cream Cheese Chocolate Chip Cookies
Importance of Resting the Dough
Resting the dough is a game-changer for softbatch cream cheese chocolate chip cookies. By chilling your cookie mounds for at least 2 hours (or even overnight), you allow the flour to fully hydrate and the flavors to meld beautifully. This not only enhances the taste but also helps achieve that delightful chewy texture that everyone craves. Plus, it prevents the cookies from spreading too thin during baking.
Tips for Achieving Chewy, Soft Centers
To ensure your cookies have gooey, soft centers, try these tips:
- Don’t overbake: Pull your cookies when the edges are set but the centers are still glossy. They will continue to firm up as they cool.
- Use a mix of chocolate chips and chunks: This not only provides a variety of textures but adds bursts of flavor throughout.
- Incorporate cornstarch: A secret ingredient that also contributes to that soft, tender bite.
For more tips on achieving perfect cookies, check out this guide on baking. Happy baking!
Serving Suggestions for Softbatch Cream Cheese Chocolate Chip Cookies
Pairing with Milk or Coffee
There's nothing quite like enjoying your softbatch cream cheese chocolate chip cookies with a glass of cold milk or a warm cup of coffee. The richness of the cream cheese complements the sweetness of the cookies perfectly, making each bite a delightful experience. If you're a coffee lover, consider a medium roast to enhance the cookie's flavor profile. Feeling adventurous? Try pairing them with flavored lattes or even a chai tea for a unique twist!
Creative Presentations for Gatherings
Planning a gathering? Impress your guests by arranging your softbatch cream cheese chocolate chip cookies on a tiered cake stand or in colorful gift boxes tied with ribbons. You can even stack them between sheets of parchment paper for an elegant touch. For a fun party activity, set up a cookie decorating station with various toppings, allowing friends to customize their treats. It's a surefire way to keep the energy up and the conversation flowing!
Explore more about cookie pairings and presentations at Food Network and Taste of Home.
Time Breakdown for Softbatch Cream Cheese Chocolate Chip Cookies
Preparation Time
Getting started with your softbatch cream cheese chocolate chip cookies takes about 10 minutes. This is when you’ll gather your ingredients, mix everything together, and prepare for the deliciousness ahead. It’s the perfect time to crank up your favorite tunes or enjoy a quick chat with a friend!
Baking Time
Once your dough is chilled and ready, the actual baking takes around 8 to 9 minutes. This is where the magic happens! Keep an eye on those cookies as they transform into golden perfection—your kitchen will soon be filled with enticing aromas.
Total Time Including Chilling
Factoring in the chilling time, your total time is roughly 2 hours and 18 minutes. This includes a leisurely 2-hour chill for the dough to ensure those cookies maintain their soft and chewy texture. The wait may feel long, but trust us, it’s worth every second for that indulgent, melt-in-your-mouth experience!
If you’re looking for more cookie inspiration or tips on how to make the best chocolate treats, check out this source for expert advice on achieving cookie perfection!
Nutritional Facts for Softbatch Cream Cheese Chocolate Chip Cookies
Calories per cookie
Each softbatch cream cheese chocolate chip cookie packs about 189 calories. If you're watching your intake, it’s helpful to think of these cookies as a delightful treat rather than a regular snack—perfect for sharing or enjoying occasionally.
Sugar and fat content
These cookies come in with approximately 13 grams of sugar and 10 grams of fat per cookie, with 6 grams being saturated fat. This combination gives them that rich, satisfying taste we all love in a chocolate chip cookie. If you're curious about healthier options or alternatives, check out resources like Healthline for insights on reducing sugar in baking. Enjoying these treats mindfully will let you savor their soft, decadent goodness!
FAQs about Softbatch Cream Cheese Chocolate Chip Cookies
What does cream cheese do for cookies?
Using cream cheese in your softbatch cream cheese chocolate chip cookies helps create a rich, tender texture that elevates your cookie game. It adds extra moisture, leading to a delightfully soft and chewy center. The slight tanginess of cream cheese balances the sweetness, making these cookies irresistibly delicious. A perfect example of how a simple ingredient can make a big difference in both flavor and texture!
Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough for up to three months. After mixing the dough, form it into balls and flash freeze them on a baking sheet. Once solid, transfer the dough balls to an airtight container or freezer bag. When you're ready to enjoy fresh cookies, simply bake them straight from the freezer, adding a minute or two to the baking time.
How can I make these cookies even chewier?
If you want your softbatch cream cheese chocolate chip cookies to be extra chewy, here are a few tips:
- Increase the brown sugar to enhance chewiness due to its moisture content.
- Add an extra egg yolk for richness and softness.
- Don’t skip the chilling step; resting the dough in the fridge helps maintain thicker, chewy cookies.
Try these suggestions, and you'll have a chewy cookie masterpiece that your friends will rave about!
Conclusion on Softbatch Cream Cheese Chocolate Chip Cookies
In summary, the softbatch cream cheese chocolate chip cookies you've just baked will surely become a favorite! Their unique combination of cream cheese and butter yields an unmatched softness and flavor. Perfect for sharing, these cookies are both a delight to make and enjoy, whether fresh or frozen for later.
Softbatch Cream Cheese Chocolate Chip Cookies
Equipment
- Stand Mixer
Ingredients
- 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
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a ¼-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 plastic wrap, 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.
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