Cream Cheese Chip Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1/4 cup granulated sugar
02 -
1/4 cup cream cheese, left at room temp
03 -
2 teaspoons vanilla extract
04 -
3/4 cup light brown sugar, packed tightly
05 -
1 large egg
06 -
1/2 cup butter, softened
→ Dry Ingredients
07 -
1 teaspoon baking soda
08 -
2 1/4 cups plain flour
09 -
2 teaspoons cornstarch
10 -
Optional: 1/4 teaspoon salt
→ Mix-ins
11 -
2 1/4 cups chocolate chips or chunks (semi-sweet)
# Instructions:
01 -
Using a stand mixer (5 mins) or hand mixer (7 mins), whip butter, cream cheese, sugars, egg, and vanilla till fluffy and pale.
02 -
Slowly stir in flour, baking soda, cornstarch, and salt. Mix just until blended, around a minute.
03 -
Gently stir in chocolate chunks or chips until evenly scattered through the dough.
04 -
Portion dough into 2-inch balls. Gently press the tops, then chill in the fridge for a minimum of 2 hours or as long as 5 days.
05 -
Cook in the oven at 350°F for 8-9 minutes. Sides should firm up, but centers can stay a little soft. Leave them on the tray for 5 minutes before moving.
# Notes:
01 -
Stick to regular or spreadable cream cheese—skip reduced-fat or whipped versions.
02 -
Don’t skip chilling the dough; it’s super important!
03 -
Stored properly, unbaked dough keeps good in the freezer for 3 months.