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ULTIMATE Softbatch Cream Cheese Chocolate Chip Cookies: Bakery-Soft & Gooey Every Time

A stack of warm, chewy cream cheese chocolate chip cookies loaded with melted chocolate chunks on a white plate.
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You will bake bakery-style cream cheese chocolate chip cookies that are exceptionally soft and chewy. The addition of cream cheese creates a rich, tender texture and a slight tang that complements the melted chocolate chips perfectly. This recipe delivers the ultimate cookie experience.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips or chunks

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and cream cheese together with an electric mixer until smooth and creamy.
  3. Add the granulated sugar and brown sugar to the butter mixture. Beat until light and fluffy, about 2 to 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the chocolate chips or chunks using a spatula.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart for soft batch cookies.
  9. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. For gooey chocolate chip dessert results, err on the side of underbaking.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, chill the dough for at least 30 minutes before scooping. This helps create thicker, softbatch cookies.
  • You can substitute half of the semi-sweet chocolate chips with milk chocolate or dark chocolate chunks for a richer flavor.
  • These cookies freeze well. Place unbaked dough balls on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the bake time.

Nutrition

Find it online: https://cookingbycarla.com/cream-cheese-chocolate-chip-cookies/