Chocolate chip cookies piled in a square white bowl with three cookies and a few chocolate chips to the side all on a white and grey marble surface (with logo overlay)

The BEST Chocolate Chip Cookies I’ve Ever Eaten

Chocolate Chip Cookies made with cream cheese and refrigerated before cooking are the best I’ve ever had. Soft, chewy, and easy to make!

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Oh my goodness, I found a new cookie recipe thanks to Pinterest. This is the BEST chocolate chip cookie recipe I have ever eaten! Seriously. They are soft and chewy and chocolatey and oh-so good. And even better, they stay that way for a couple of days, if they last that long!

These cookies go so fast. As with most recipes I make, I learned a few things the first couple of times I made these cookies, and have adjusted the recipe accordingly.

I get compliments all the time about how soft the chocolate chip cookies are. This is my go-to recipe if I ever have to bring a dessert somewhere. Most people are shocked when they find out the secret ingredient in these chewy chocolate chip cookies: cream cheese!

Ok, now that I have your mouth watering, I’ll get on to the recipe. Oh, and just a word of warning, the dough has to chill for at least two hours, so these aren’t quite an impulse bake cookie like I usually do.

​Tips for the Perfect Chocolate Chip Cookies

  1. Make sure to use your measuring cup and spoon for everything. When baking, exact measurements are necessary. 
  2. Let the chocolate chip cookie dough set in the refrigerator for a minimum of two hours before baking. 
  3. The balls of dough will not change shape much when baking, so they can be close together but make sure to press them down before baking. 
  4. Let the oven temperature reach 350 degrees F before putting the cookies in the oven. 
  5. Keep the soft texture by removing the cookies from the oven the moment the edges are golden brown. 
  6. Because you are adding both brown sugar and white sugar to the cookies, you’ll want semisweet chocolate chips. As much as I love milk chocolate, semisweet makes the best cookies. 
  7. Don’t use too much flour or the cookies will get too thick. Melted butter will also ruin the cookies, so make sure it’s softened, not melted. 

Chocolate Chip Cookies Step by Step


  • 1/2 cup unsalted butter (softened)
  • 2 oz cream cheese (softened)
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 1/4 cups semisweet chocolate chips


If you have a stand mixer, use the paddle attachment to combine the butter, cream cheese, brown sugar, sugar, egg, and vanilla. If you don’t have a stand mixer, use an electric mixer in a large bowl. Trust me, these aren’t easy to mix by hand!

Stainless steel bowl with butter, cream cheese, and sugar mixture on a wooden surface

Scrape the sides of the bowl and slowly add the remaining dry ingredients (flour, cornstarch, baking soda, and salt) while stirring at low speed. 

Stainless Steel mixing bowl with cookie dough inside on a wooden surface

Add the chocolate chips and either stir on slow with the paddle attachment or mix them in by hand with a spatula. You don’t want to use any type of whisk attachment or it can break up the chocolate chips (and dent your whisk!). 

Stainless steel bowl with chocolate chip cookie dough inside on a wooden surface

Cover the bowl of dough and refrigerator for at least two hours or up to five days before baking. This is important! I tried to do without and the cookies were not as soft and chewy as when they are made with cold dough. 

When you are ready to bake the cookies, preheat the oven to 350F. Use a spoon or cookie scoop to get out about one tablespoon of dough. Roll it into a ball by hand, then flatten it on a baking stone or a cookie sheet lined with parchment paper. Note: the cookies do not spread out much at all, so the cookie dough balls can be fairly close together. 

Baking stone with flattened scoops of cookie dough on a wooden surface

Bake for about 9 minutes, or until the edges are set and the tops are just beginning to set. It’s ok if they seem slightly undercooked. Do not bake longer than 10 minutes. In between batches, make sure to put the dough back in the refrigerator. 

Remove the baking sheet from the oven and let the cookies sit for at least 5 minutes before moving to a wire rack to fully set. Store the baked cookies in an airtight container at room temperature for up to one week. 

Chocolate chip cookies piled in a square white bowl with two cookies and a few chocolate chips to the side all on a white and grey marble surface (vertical)

Chocolate Chip Cookies Leftovers

Storage: Any leftover cookies can be stored in an airtight container at room temperature. They will last on the counter for 4-5 days if they aren’t all eaten before then!


Originally Published On: January 21, 2016

Last Updated On: April 27, 2024

Chocolate chip cookies piled in a square white bowl with three cookies and a few chocolate chips to the side all on a white and grey marble surface

The BEST Chocolate Chip Cookies

Chocolate Chip Cookies made with cream cheese and refrigerated before cooking are the best I’ve ever had. Soft, chewy, and easy to make!
Prep Time 10 minutes
Cook Time 10 minutes
Refrigeration Time 2 hours
Total Time 2 hours 20 minutes
chocolate chip cookies
chocolate chips
Dietary Needs:
Servings: 25 cookies
5 from 7 votes


  • 1/2 cup unsalted butter (softened)
  • 2 oz cream cheese (softened)
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 1/4 cups semisweet chocolate chips


  • In stand mixer, with paddle attachment, combine butter, cream cheese, sugars, egg, and vanilla. Beat for 5 minutes in a stand mixer or 7 with an electric hand mixer
  • Scrape sides of bowl and slowly add flour, cornstarch, baking soda, and salt while stirring
  • Add chocolate chips and stir slowly with mixer or fold in by hand
  • Cover the dough with beeswax or plastic wrap and refrigerate at least 2 hours or up to 5 days before baking
  • Preheat oven to 350F
  • Use spoon to scoop out dough and roll into a ball by hand, then flatten on baking sheet
  • In between batches, make sure to put the dough back in the refrigerator
  • Bake for 8-9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked. Do not bake longer than 10 minutes
  • Remove from oven and leave on baking sheet for at least 5 minutes
  • Move cookies to a cooling rack until fully set
  • Store in an airtight container at room temperature for up to 1 week
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Nutrition Facts
The BEST Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 211 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 19mg6%
Sodium 87mg4%
Potassium 118mg3%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 160IU3%
Calcium 22mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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30 thoughts on “The BEST Chocolate Chip Cookies I’ve Ever Eaten”

  1. 5 stars
    I will have to make this one for my husband. He is a chocolate chip freak – but ONLY will touch GOOD ONES. If he goes to a store, buys a cookie and takes a bite and it’s not to his liking (which is mostly ALL THE TIME) he will spit out what he is chewing and throw the rest away! LOL! He’s a cookie snob 😉

    1. Cookie snob! My youngest son is a hot dog snob! He has to have a specific brand or he won’t eat them. But I haven’t heard of it with cookies before! I hope this recipe passes the test!!

  2. Chocolate chip cookies can be the way to warm up the soul. I love homemade ones more than I like store bought. These look like they would be absolutely delicious!

  3. 5 stars
    These look delicious and I bet they are the hit of your holiday party too. I must confess though that I really love crunchy cookies. I’m the girl who leaves them in the oven a bit longer… Haha 🙂

  4. I live any cookie, but chocolate chip remains my favorite! I’ve never tried a chocolate chip cookie recipe with some of these ingredients, like cream cheese and cornstarch. I can’t wait to try this recipe and see how yummy it is!

  5. 5 stars
    Chocolate Chip cookies are the best especially homemade ones, I always buy the one in stores instead of making them. This is such a great recipe, especially for the holidays! I need to try making this for Christmas

    1. Homemade is the best way to go. These are easy to put together, and the only reason they can’t be done quickly is because of letting the dough cool. But it’s worth the time because they stay soft when you do!

    1. Me, too! Usually they end up getting crispy or crunchy quickly. These typically last up to 3 days in our house before they are eaten, and are just as soft as when they come out of the oven!

  6. 5 stars
    The idea of a cookie mix with cream cheese in it sounds delicious. I love crunchy cookies but I would definitely enjoy eating these soft and chewy cookies.

    1. You don’t taste the cream cheese at all, but it helps keep them nice and soft. I’ve overcooked a few times by a couple of minutes, and they are more crunchy if that’s what you prefer.

  7. I love Chocolate Chip Cookies, especially on a winter day with hot strong tea. Now I have my mouth watering, because I haven’t eaten Chocolate Chip Cookies for a long time, and yours look delicious.

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