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+ servings
Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies

YIELD 22 cookies


  • 2 cups (260g) all-purpose flour
  • 2 teaspoons cornstarch (optional, keeps cookies softer)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/4 cup full-fat cream cheese , softened to room temperature
  • 3/4 cup (150g) light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups (200g) chocolate chips


  1. Preheat oven to 350°F/180°C. Line 2 pans with parchment paper.
  2. In a medium bowl whisk together flour, cornstarch, baking soda and salt. Set aside.
  3. In a mixer bowl fitted with the paddle attachment, beat together butter, cream cheese, brown sugar, and granulated sugar on low-medium speed for 3 minutes. Add egg and vanilla extract and beat until combined. Add flour mixture and beat just until combined. Mix in chocolate chips.
  4. Roll dough into balls, the size of 1.5 tablespoons each (tip: use a medium ice cream scoop to scoop out dough), and place on prepared pans 2-inches apart. Bake for 9-12 minutes, until cookies just begin to brown at the edges. Allow cookies to cool for 10 minutes in the cookie sheet, then gently transfer them to a wire rack to cool completely. Serve cookies warm or at room temperature.

  5. Store cookies at room temperature in an airtight container for up to 3 days, in the fridge for up to 5 days, or freeze for up to 2 months. To thaw, place them in the fridge overnight.