Oh my goodness, I found a new cookie recipe thanks to Pinterest. These are the BEST chocolate chip cookies 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: 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.
Step by Step
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. Trust me, these aren’t easy to mix by hand!
Scrape the sides of the bowl and slowly add the flour, cornstarch, baking soda, and salt while stirring.
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!).
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 on a baking sheet. Note: the cookies do not spread out much at all, so they can be fairly close together.
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 cooling rack to fully set. Store in an airtight container at room temperature for up to one week.
The BEST Chocolate Chip Cookies
- 1/2 cup unsalted butter (softened)
- 2 oz cream cheese (softened)
- 3/4 cup 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 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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