Description
Deliciously soft and chewy chocolate chip cookies made with cream cheese for extra flavor.
Ingredients
Scale
- ½ cup butter (salted or unsalted, fully melted and cooled until just warm)
- 2 oz full-fat brick cream cheese (very soft)
- ⅔ cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large egg yolks (room temperature)
- 2 teaspoons vanilla extract
- 1 tablespoon milk
- 1¾ cups all-purpose flour (spooned and leveled)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 & 1/2 cups chocolate chips or chunks (use at least semi-sweet; darker is even better)
Instructions
- Preheat the oven then preheat it to 360°F. Line cookie sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the melted butter, cream cheese, brown sugar, and granulated sugar until smooth, glossy, and fully combined.
- Whisk in the egg yolks, vanilla, and milk until the mixture is cohesive and shiny.
- Switch to a spatula. Add the flour, cornstarch, baking soda, and salt. Fold gently just until no dry flour remains. Do not overmix.
- Stir in the chocolate chips or chunks. (You can reserve some to press on top after baking.)
- Scoop 3 tablespoons of dough per cookie. Place 4 cookies max per sheet, spaced well apart.
- Bake one pan at a time for 10-11 minutes, until edges are set and lightly golden, centers still look slightly soft and puffy still.
- Remove from the oven. Press extra chocolate on top if desired. (highly recommended)
- Let cookies cool on the pan for 15 minutes before transferring carefully to a wire rack.
Notes
- Read notes for tips on achieving the best cookies.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg