Soft, chewy, loaded with semi-sweet chocolate chips - Soft Batch Cream Cheese Chocolate Chip Cookies is a winning recipe for cookie lovers!
Today I am sharing one of my family's favorite chocolate chip cookies. I found this wonderful recipe a little over a year ago on Jen's Favorite Cookies. These awesome cookies were an instant hit and I make them all the time for my daughter with an allergy - they are egg free! Even my husband who is a major cookie snob loves them, and he's not a fan of cream cheese. I love them because they are a cinch to make and a cookie the whole family can enjoy.
Soft, chewy, loaded with semi-sweet chocolate chips...this is a winning recipe for cookie lovers.
Soft Batch Cream Cheese Chocolate Chip Cookies
From Jen's Favorite Cookies, slightly adapted
- 1/2 cup salted butter, softened to room temperature
- 8 ounce block of cream cheese, softened to room temperature
- 1 cup sugar
- 1/2 cup brown sugar (light or dark)
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups flour
- 12 oz bag of semi-sweet chocolate chip
In a large bowl, cream butter, cream cheese and sugars until they are smooth/creamy, then add the vanilla and mix well. Next, add flour, salt and baking soda - mix until all the dry ingredients are just blended-Do Not Over Mix! Last, add chocolate chips. Fold the chocolate chips into the dough, until just blended. Do not over mix the chocolate chips with the dough. Place heaping round tablespoons of dough on a ungreased cookie sheet approximately one inch apart. I use The Pampered Chef's Medium size scooper for the dough, it's the perfect size and I never have to touch the dough. Place cookies in the oven on middle rack and bake for 9-11 minutes, depending on your oven. Bake until cookies turn a light golden brown. Remove, place cookies on rack to cool. Store cooled cookies in an airtight container. Enjoy!
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