Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies Recipe

Can you guess the secret ingredient in this new recipe for the best-ever chocolate chip cookies? Here are a few hints:

1. It’s a favorite fridge item for carb-lovers.
2. It works wonders in cheesecake.
3. It’s not sour cream … or applesauce … or cream of tartar.

Still stumped?

The secret ingredient in my chocolate chip cookies is none other than … cream cheese! The tangy spread has become my latest baking obsession ever since I experimented with subbing a bit of it for butter in a classic chocolate chip cookie recipe. The result is the softest cookie that pairs a perfectly chewy center with slightly crispy edges.

Secret Ingredient Chocolate Chip Cookies Recipe

Ready to up your chocolate chip cookie game? Here are a few tips to guide you on on your path to cookie perfection:

  • DO use brown sugar in addition to granulated sugar. A combination of the two sugars results in chewier cookies, while cookies made with only white sugar will be much crispier.
  • DON’T use low-fat cream cheese. These are cookies, not green juice.
  • DO chill the dough before scooping and baking it. The refrigeration period, which is anywhere from 2 to 72 hours, gives the ingredients a chance to bind. A cohesive dough is a better dough, and one that guarantees the cookies won’t spread too much while baking. Put simply: The longer you refrigerate the dough, the better the cookies will taste.
  • DON’T over-bake the cookies. For perfect cookies with crispy edges and soft, chewy centers, remove them from the oven 2 minutes before they’re fully baked, as they’ll continue cooking and crisp up slightly as they cool.
  • DO tell yourself that you’re “only going to eat one cookie” … and then eat three.

Drooling yet? Grab the cream cheese, bypass the bagels and get baking with my new go-to recipe for soft and chewy Secret Ingredient Chocolate Chip Cookies.

Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

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Secret Ingredient Chocolate Chip Cookies

Yield: About 3 dozen cookies

Prep Time: 2 hours (includes chilling)


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1/4 cup cream cheese, at room temp
1/2 cup sugar
1 cup packed light brown sugar
1 1/4 teaspoons vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips


In a medium bowl, whisk together the flour, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips.

Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.

When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.

Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.

Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.

Kelly's Notes:
Measure 1/4 cup cream cheese by spooning/scraping it into a dry measuring cup and leveling it off.

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


  1. 1


    Gorgeous, Kelly! I made Cream Cheese Choc Chip Cookies a few months ago and loved loved loved the results and what it did for them. Like you, I swapped it for some of the butter and would like to play around more and see how far I can take it. Your cookies are beautiful!

  2. 4


    Oh my gosh! Amazing! These look so, so good! I love that the secret ingredient is cream cheese, I always have that on hand! I cannot wait to try these out. I am always looking for new cookies recipes!

  3. 6


    Freaaaaaking out right now. And I guessed the secret ingredient! AND, I also read that Famous Amos would refrigerate his dough twice before baking! So, reading your instructions makes me a believer. And I love cream cheese. And I’m going to whip these up, like, now.

    • Kelly Senyei replied: — September 4th, 2013 @ 11:26 pm

      Fascinating, Bev! The refrigeration definitely works wonders.

  4. 8


    not only am I love the idea of cream cheese in cookies, but I’m thinking it might be worth experimenting with Mascarpone? I am a serious Mascarpone advocate and think it could totally rock this recipe!!! If I try it I’ll let ya know girrrl :)

  5. 17


    I love the tips you pointed out! Chewy but still slightly crisp on the edges – that really is the perfect cookie. I can’t wait to try these – I’m excited about using the cream cheese!

  6. 24


    Amazing Kelly. :) Freakin’ awesome. Love these cookies and cream cheese is probably my favorite ingredient in the kitchen. I love your line “these are cookies, not green juice” haha! Gorgeous pictures too. I have to try these sometime!

    • Kelly Senyei replied: — September 4th, 2013 @ 11:27 pm

      Haha thank you, Sally! I figure if you’re going to eat cookies, just go for the full-fat amazingness :)

  7. 32

    Kat says well do these yummy cookies keep their texture and tasty goodness after the first day?

    • Kelly Senyei replied: — September 5th, 2013 @ 10:22 am

      Hi Kat! If you store them in an air-tight container at room temp, they should last about a week … if you don’t eat them all before then :)

  8. 37

    Urska says

    Hi! I reaaaally want to try this cookies, but i don’t understand.. how much flour do you need for this recipe? What is that 2 1/4 cups of flour- isn’t it just the same as 1/2 cup or does it mean something else?
    Hf :)

    • Kelly Senyei replied: — September 5th, 2013 @ 3:50 pm

      Hi Urska! It’s 2 1/4 cups of all-purpose flour.

  9. 38

    Urska says

    oh, i’m writing the next comment :) sorry, but i don’t understand how much is that :) isn’t it the same as 1/2 cup of flour? :))

  10. 39


    Oooh I’ve tried cream cheese in linzer cookies and they always give amazing results! Can’t wait to try it in these gorgeous chocolate chip cookies!

  11. 44


    What’s not to love about these cookies. Love using cream cheese in place of butter. Yumm!

    Found you through the Popsugar select program and first time on your blog. Instantly in love :)

    • Kelly Senyei replied: — September 5th, 2013 @ 11:12 pm

      Welcome to Just a Taste, Lail! And thanks so much for stopping by!

  12. 46


    Hello Kelly; this is my first visit to your site. I shall be returning regularly! For the wonderful sounding cookies, is Philadelphia cheese okay? Perhaps Philadelphia Light?

    • Kelly Senyei replied: — September 6th, 2013 @ 5:56 am

      Welcome, Bonnie! Philadelphia cream cheese will work great but definitely use the regular and not the light/low-fat version, as it’ll throw off the consistency of the dough. Enjoy!

  13. 47


    Extremely gorgeous cookies, Kelly! Cream cheese is a brilliant addition. And I totally agree with the brown sugar in CC cookies – I usually go heavy on the brown sugar!

  14. 48

    Cheri Wells says

    Refrigerate for up to 72 hours I will have to put a lock on the door or the dough will be completely gone before ever getting to the oven. Can’t wait to try this TODAY.

  15. 49

    Dianne says

    For Urska – It is not 2 quarter cups of flour (as you interpreted that would be 1/2 cup). It is 2 cups + another 1/4 cup.

  16. 51


    For Urska, I think the answer you’re looking for is 2 whole cups plus 1/4 cup of flour.

    For the recipe, these really do look like amazing cookies. I love the secret ingredient you used. :)

  17. 52


    I LOVE all of your cookie tips!! I have baked the majority of Christmas cookies for my family since my mom passed away several years ago. I never had the chance to ask her the ‘secrets’ to awesome cookies. Now I feel like I’ve got an extra great start for this years batches!!! YAY!! Thank you SO much!!!
    And … I can’t wait to try the cream cheese in the chocolate chip cookies – a favorite at my house for sure!! :)

  18. 55

    Charlyene Cisneros says

    I have always made cookies and froze them before I bake them. That way I can bake what we use and they stay fresh. My question is can the chocolate chip cookie with cream cheese be frozen?? I scoop them put them in the freezer on the sheets then put in bags, seal, write the date and kind of cookie

    • Kelly Senyei replied: — September 12th, 2013 @ 10:10 pm

      Hi Charlyene! I have made this dough and frozen it in logs before, then sliced and baked the cookies. So I think your technique will work!

  19. 56

    Alex says

    I absolutely LOVE this recipe! I followed the recipe exactly and got perfect cookies crispy on the outside and chewy on the inside. if you’re even just a little bit hesitant to make these cookies don’t be they are AMAZING!

    • Kelly Senyei replied: — September 14th, 2013 @ 2:26 pm

      I’m so glad you enjoyed the recipe, Alex! Thanks for your kind comment :)

  20. 58

    Jackie says

    I made these last week for a treat at work. After tasting them I selfishly wished I would have left them at home for me! Sooooo good!!!! Everyone at work loved them….even the ones who didn’t like cream cheese! Don’t let that scare you away from making them….you can’t taste it in there! I’m making more tonight. Going to take a dozen to a friend and her kids to try; then I’m going to make a few and scoop out the rest of the dough and flash freeze them, then put them in a ziploc to pull out when the cookie need strikes! With these, I’m thinking it will strike a LOT! :)

    We used to have a place in town where you could buy premade cookie dough, pies, bread, etc….anything that was dough-based. The cookies were scooped out and frozen individually, then bagged in up in a dozen or so to buy. It was wonderful being able to pull out only 2 or 3 and have a warm cookie whenever I wanted! Unfortunately, they closed. They had a DIVINE cookie that was a chocolate cookie and a cheesecake ball center (almost completely surrounded by the chocolate cookie)….soft and fudgy. I wonder if you’d try something like that for all of us readers and let us know how to do it? :)

    • Kelly Senyei replied: — September 22nd, 2013 @ 7:28 pm

      I’m so thrilled you are enjoying my recipe, Jackie! Love this story!

  21. 60

    Olivia says

    I’ve put the dough in the fridge, but even after an hour, it still seems extremely un-doughy, like more runny than i’ve ever seen cookie dough before. Is that okay?

    • Kelly Senyei replied: — October 15th, 2013 @ 3:32 pm

      Hi Olivia! It’s important to only blend the dough until the flour is just incorporated, as over-blending it can cause it to be too loose. Hope this helps!

  22. 61

    Paige says

    A little past midnight and I could not sleep. I’m visiting my dad tomorrow and he loves when I bake for him. So I decided to google some recipes and stumbled across this one. I was pretty angry when I found out I didn’t have any brown sugar. Well, I wasn’t going to give up that easy. I googled a substitute for brown sugar and found molasses. Well, if you don’t have brown sugar are you really going to have molasses? I was determined to make some cookies, though. So, again…with the help of google I used a honey/maple syrup mixture mixed with regular sugar. I was a little hesitant to taste the dough but I was pleasantly surprised! DELISH! But, I was still somewhat worried about how everything was going to bake. So, I didn’t wait for them to chill. I tried out just two cookies. They are literally the softest most delicious chocolate chip cookies I have EVER made. :) Thanks for the recipe!!

    • Kelly Senyei replied: — September 19th, 2013 @ 7:08 am

      Wow! I love your resilience, Paige! And I’m so glad you enjoyed the cookies :)

  23. 62

    Ashley says

    So I made these today on a whim. The pictures had me sold. I ended up having to use about 1/4 cup whole wheat white flour because I ran our of AP flour as well as only freezing them for 1/2 an hour rather refrigerating them but they STILL turned out great! Looks exactly like the picture! Chewy at 10 minutes (I probably could have baked them a little longer but I had to leave) but still very yummy- great for Pizzokies. I also sprinkled a bit of salt on them. I still have some dough left (after making a dozen) that I’m excited to make! Great recipe!

    • Kelly Senyei replied: — October 15th, 2013 @ 3:35 pm

      Love the addition of salt! So glad you enjoyed the recipe!

  24. 63


    Can I add a note? In order to get a perfect measurement for any fat just get a liquid measuring cup and place water to measure the volume.
    So for instance you have 1/4 cup cream cheese well you would put 1/4 cup of water in a measuring cup then add the fat. Once the water level hits 1/2 cup then you have the exact amount of fat you need for your recipe. This recipe will not fall on an minor error but others can and do.

  25. 66

    Jackie says

    Hello! Thank you so much for sharing the recipe. I made two batches of these. One batch yesterday and another this morning.the first time, the batch of cookies came out yummy, but it wasn’t chewy as I hoped it to be. So I decided try again, and the second batch came out fairly similar. It had a cake like consistency but you can still feel that is a cookie. Please guide me towards the light. Also, how did you get such perfect shape? I have refrigerated mine. It didn’t spreads when baking. As a matter of fact, the top part of the cookie will be sorta raw while the bottom in burning up. How can I tell what two minutes before the baking time will look like. One last question, if I may, I use an ice cream scoop as well, but your shapes are just amazing! Did you pressed the batter down a little after releasing it from the scoop.

  26. 68

    Dana says

    This looks like a wonderful cookie to try!! I’ve always loved the use of cream cheese in other things besides cheesecake!

    Making the dough tonight and baking them tomorrow! Can’t wait!

    Quick question: is there no need for baking powder?

    Thanks for sharing!

  27. 70

    maria says

    i love this recipe and i really want to give it a try.. just a question, would it be the same if i use a handheld mixer??

    • Kelly Senyei replied: — October 15th, 2013 @ 3:33 pm


  28. 71

    Anoud says

    Hello! I really wanna try using this recipe for a double chocolate chip cookie. How much cocoa powder can I add to this recipe ? Thank you.

  29. 72

    Angela says

    I made these cookies last night and did not look like the cookies in the picture- they were soft on the inside and outside- followed directions exactly – what happened?

    • Kelly Senyei replied: — October 8th, 2013 @ 3:09 pm

      Hi Angela! These are soft chocolate chip cookies, so they definitely should have that texture on both the inside and outside. If you want them crisper, you can bake them slightly longer, and they’ll be even more chewy. Hope that helps!

  30. 73

    Sapphirine says

    I just helped my daughter make this exact recipe for her friend, it’s her Birthday party tonight and I think she will love these cookies : D First batch was our learning curve, we also made one large cookie for her friend with what was left after doing about 3 cookies sheets worth of well spaced cookies, turned out tastey looking

    • Kelly Senyei replied: — October 12th, 2013 @ 9:33 am

      So glad you enjoyed the recipe, Sapphirine! Love the idea of one giant cookies :)

  31. 74

    trish says

    Dumb question maybe, but if I refrigerate do I scoop them right from fridge to oven or let them come to room temp?

    • Kelly Senyei replied: — October 19th, 2013 @ 2:20 pm

      Not a dumb question at all! You can scoop them right from the fridge onto the baking sheet and then bake them. Enjoy :)

  32. 75

    Georgia says

    My cookies ended up amazing and the pictures are incredible! I just have to say for the mounds of cookies did you mean 2-3 teaspoons? When i did the first 6 with tablespoons they were MASSIVE so I did some with teaspoons and they looked more accurately like the picture – just curious

  33. 76

    Betsy says

    I just tried this recipe last night. I was the best cookie I have ever had. Thanks for sharing such great recipes.

    • Kelly Senyei replied: — October 21st, 2013 @ 11:20 pm

      AWESOME! So glad to hear you enjoyed the recipe, Betsy!

  34. 77

    Kly says

    Whipped up a batch earlier today and they have been in the fridge for four hours and I’m about to bake some now! Can’t wait to taste them!

  35. 78


    Amazing , I made them with my daughter as a fun treat and now my husband wants them all the time!!!! Look what you started!!! Haha thank you delish

    • Kelly Senyei replied: — October 28th, 2013 @ 10:24 am

      Haha! I love it, Carolynn! So glad you enjoyed the recipe :)

  36. 79

    Emily says

    This is the BEST cookies recipe ever! I have been trying all the recipes for a very long time and they never really tasted any good. But these cookies with cream cheese are PERFECT! They taste like Subways cookies.
    Thank you for sharing! You are amazing, Kelly.

  37. 80

    Aileen says

    I’m trying this recipe right now! I had a family member start a fight with me over fridgerating the cookie dough. I’m following the recipe and just refriderating it for 2 hours to see how it will come out. crossing my fingers!

  38. 81

    Alby says

    Amaaaazing!!!!! Thanks Kelly for sharing. Really enjoyed following this recipe. Your pics were so awesome I actually made them right away. Everyone in my family Loved Loved Loved. Thanks again!

  39. 82

    Wadha says

    Hi Kelly! Thanks for the recipe! I refrigerated the dough for 72 hours, I had a problem with the cookies though,, they were brown from the sides and I got them out of the oven, but the center was too soft almost uncooked

    • Kelly Senyei replied: — November 8th, 2013 @ 7:56 am

      Hi Wadha! Oven temperatures (as well as baking sheets) can cause great variances in how quickly doughs bake. Do you have an oven thermometer to ensure your oven isn’t running hot? And did you use parchment paper or a Silpat on your baking sheet?

  40. 83

    Daisy says

    If I wanted to make these cookies with no egg, what can I use as a substitution?

    I was wondering if I could use flax seed or unsweetened apple sauce but not sure of how that would effect the texture of the cookie

    • Kelly Senyei replied: — November 8th, 2013 @ 8:54 am

      Hi Daisy – I have never tried using an egg substitute of unsweetened apple sauce, so unfortunately I can’t say with certainty how they’d turn out.

  41. 84

    Brenda says

    I have never written a review…I had to comment on these!!! These are the best CC cookies I have ever made! I thought I had found the “best” last Christmas and was disappointed my recipe was stolen with my laptop…but then I found this recipe. I am making them again after only two days because they are already gone!!! I will never make different CC recipe ever! Thanks :)

    • Kelly Senyei replied: — November 12th, 2013 @ 7:31 pm

      Awesome! I’m so glad you enjoyed the recipe, Brenda!

  42. 85

    Katie Orr says

    Kelly, I absolutely love your recipes! I used your secret ingredient chocolate chip cookie recipe a few weeks ago and sent a batch over to Kevin in Tokyo, he loved them!

  43. 87

    Sarah Wax says

    I’m 14 years old, and I love to bake.. I’ve already made a cheesecake, two cakes 4 different types of cupcakes, 5 types of cookies, and some heavenly tiramisu. But I’ve got to admit, this is one of my favorite recipes by FAR. The dough almost didn’t make it to the fridge.. Definitely a keeper for sure.

    • Kelly Senyei replied: — November 16th, 2013 @ 3:15 pm

      Hi Sarah! Congrats on all of your baking successes! I’m SO glad you enjoyed my recipe :)

  44. 88

    Aime Saed says

    Hello this was a really great recipe! The only thing I would suggest is not recommending the use of parchment paper. I tried it with my first batch and it quickly filled my entire house with smoke. Yuck! I then tried it with just nonstick canola oil spray and they turned out perfectly! Thanks again.

  45. 89

    Michelle says

    I just baked this recipe…. omgish, super yummy!!! They taste like what you buy at a bakery. I did however use parchment paper and worked just fine. Read another post where they had problems w it. These cookies are really yummy fyi but my cookies don’t look like the picture, they actually look better lol :)

    Thanks so much for the recipe. This is officially my favorite chocolate chip cookie recipe!

    • Kelly Senyei replied: — November 18th, 2013 @ 8:23 pm

      Haha! I love it, Michelle! Major kudos to you :) Thanks for your kind comment!

  46. 90

    Rhonda Swanson (@queentomyking2) says

    I made these today and only chilled them for 2 hrs. I also used sea salt instead of regular salt and they turned out fantastic! This is the first batch of cc cookies I have ever gotten to come out. And I have been trying for years. I think the sea salt added another layer of taste that took it over the top.

    Thank you for sharing such a great recipe!!

  47. 91

    Charlene Vu says

    Baking cc cookies is usually my specialty. Apparently, not today. Just tried this recipe, and it tasted funny. I realized that I put 1/2 cup of MSG instead of sugar into my batch. Ewwww….

    Luckily, I hadn’t baked them yet. Just made my 2nd batch. They are in the frig now. Can’t wait to bake them tonight.

  48. 92

    John says

    Well – it’s just my own preference – but I think the temperature is about 20 degrees too high, and there should be about 1/4 to 1/2 cup more brown sugar. But – it might be my impatience – they may taste better after cooling.

  49. 94

    Megan says

    I just finished making the dough up. Had to double the recipe though since my kids become cookie monsters when I bake cookies lol. Can’t wait to see how these turn out.

  50. 96

    Debi says

    If you need 4 oz. of cream cheese, shortening ect…. fill a one cup measuring cup with 4 oz. water then 4 oz. of cream cheese will bring it to 1 cup. Dump out the water and you are left with the cream cheese, using a spatula take out the cream cheese.

    • Kelly Senyei replied: — December 16th, 2013 @ 4:04 pm

      Love this tip! Thanks, Debi!

  51. 97

    NancyLeeIL says

    I was looking for a CC recipe because the one my family had settled on (after many tries) was one that included a package of vanilla pudding. In trying to get away from the chemicals I went searching again to find the “secret ingredient” was cream cheese which sounded interesting. Voila. New recipe found. Got thumbs up with some changes (i.e. DD requested “more vanilla”, etc) but the taste and texture worked for everyone. YAYYY. And for anyone who also is someone who reads the recipe and goes…”ugh, no, I can’t refrigerate these for any length of time because I need them NOW.” I made them without refrigerating them and they were fine. I don’t doubt that they taste better made and then refrigerated, but if you can’ is ok. :-) I don’t know why this never dawned on me but I run my dishwasher at night and I thought…woah..great idea, make the dough the night before, throw everything in the dishwasher…then bake the next morning. :-) Thanks for this recipe! How I “lucked” out to fund a replacement for my “always” recipe for CC first shot I don’t know but I am thrilled :-). Merry Christmas and God Bless us Everyone :-)!

    • Kelly Senyei replied: — December 17th, 2013 @ 1:07 pm

      Thank you so much for your kind comment, Nancy! I’m so glad you enjoyed the recipe. Merry Christmas!

  52. 98

    ree says

    Do you taste the cream cheese? don’t really like cream cheese

    • Kelly Senyei replied: — December 17th, 2013 @ 8:21 pm

      Hi Ree! You won’t taste the cream cheese at all. It’s entirely for texture :)

  53. 99

    ree says

    Hi! I don’t have any unsalted butter only salted would I have to get unsalted butter?

    • Kelly Senyei replied: — December 18th, 2013 @ 8:29 pm

      Hi Ree! You’ll definitely want to use unsalted butter, as salted butter will make the cookies way too salty.

  54. 100

    Miki M. says

    I’ve never really made Choco chip cookies before, but when I saw your recipe and how you had a secret ingredient I because very I intrigued. So yesterday I set off to making your cookies, and I could hardly keep my paws off the batter! Thank you for this recipe. It’s remarkable.

    • Kelly Senyei replied: — December 22nd, 2013 @ 9:54 am

      Awesome! So glad you enjoyed the recipe, Miki!

  55. 103

    Becca says

    Seriously the best cookies ever! I have made 5 batches over the last week…and may have eaten all of them:)

    • Kelly Senyei replied: — December 30th, 2013 @ 8:34 pm

      So glad you enjoyed my recipe, Becca!

  56. 104

    IsabelRose says

    End of year celebration for me & my post-op hubbie with delish home-made choc chip cookies. I am sold on ur recipe. Pics do wonders for the anticipated heavenly experience we all imagine. Thanks for posting such a “perfect answer” for universal appreciation.

    • Kelly Senyei replied: — December 31st, 2013 @ 5:56 pm

      So glad you all enjoyed the recipe, Isabel! Happy New Year!

  57. 105

    Isabel says

    Hi Kelly – I actually made 2 batches. First one 11min cook time & second one 20min. My hubby & I both prefer the 2nd batch by far. The taste is AMAZING and the PERFECT crunch is the BEST EVER! This is definitely a keeper. Hard to give some away but definitely worth sharing. Again, with many thanks to your Secret Ingredient & posting about it so appetizingly.

    • Kelly Senyei replied: — January 3rd, 2014 @ 1:12 pm

      Awesome! So glad you enjoyed the recipe, Isabel!

  58. 106

    Jehahn Young says

    I am making these cookies as I type! The dough has been in the refrigerator since 2, it has snowed here in Philadelphia! What a perfect treat for my family!! Thank you!

    • Kelly Senyei replied: — January 3rd, 2014 @ 8:00 pm

      Awesome! What a perfect cold weather treat, Jehahn! :)

  59. 107

    Elizabeth Davis says

    We are snowed in for this near blizzard and my family is craving chocolate chip cookies. I have everything on hand, and my husband is picky annoy his cookies, going to go make up a batch! Can’t wait till they are ready! Yum…

    • Kelly Senyei replied: — January 6th, 2014 @ 12:30 pm

      Awesome! I hope you enjoy the recipe, Elizabeth, and stay warm and safe!

  60. 108

    Shirley N says

    I love the cream cheese in this recipe. Can I use the cream cheese in other
    recipes that call for one cup of butter and instead use 3/4 cup butter and
    1/4 cup cream cheese?

    • Kelly Senyei replied: — January 17th, 2014 @ 1:39 am

      Thanks for your comment, Shirley! Unfortunately cream cheese isn’t always an easy ingredient to substitute, as it depends entirely on the type of recipe. It could work in some other baked goods (to replace a portion of the butter), but it depends on the other ingredients.

  61. 109

    Tamara says

    Thanks for the recipe. I just whipped up a batch and have them in the fridge for overnight. The only change I made is the chocolate chips, I had to substitute with mini peanut butter cups ( I did not have plain chocolate chips). I have a questions though, since cream cheese is an item you usually keep in the fridge would you have to refrigerate the cookies after they are baked? Or can you leave them out on the counter?

    • Kelly Senyei replied: — January 20th, 2014 @ 9:48 am

      You can leave them out!

  62. 110

    Cindy says

    Hi, Kelly. I’ve try your chocolate chips cookies recipe and it taste so so yummy. However my cookies do not look as nice as the pic that you posted. My I know what’s wrong with it? I can send u the result if u don’t mind thx.

  63. 111

    Tammy P. says

    May I ask why the need for parchment..I mean it’s purpose? Thanks
    PS Trying these tonight!

    • Kelly Senyei replied: — January 21st, 2014 @ 8:53 pm

      Hi Tammy! The parchment prevents the cookies from sticking to the baking sheet. Enjoy!

  64. 113

    Dolly says

    what does refrigeration do to the cookie dough? is it necessary for flavor?

    • Kelly Senyei replied: — January 27th, 2014 @ 8:43 am

      Hi Dolly! It does wonders for the dough and allows the flavors to really come together. It makes all the difference in the world!

  65. 114

    cher says

    my favorite chocolate chip cookie recipe! (and i’ve tried quite a few!) i doubled the cream cheese and they were so yummy! also, this time we’re trying it with oreo cookie pieces instead of chocolate chips!

  66. 115

    Lynn says


    Do you recommend a particular brand of cream cheese? What do you use?

    • Kelly Senyei replied: — January 31st, 2014 @ 10:33 pm

      Hi Lynn! Any brand of cream cheese will work, just as long as it’s not low-fat. I use good ol’ Philadelphia :)

  67. 116

    Becca says

    I don’t know if you already answered this – but too many comments to read ALL of them… I made the dough today and mine was SUPER sticky and thick. Didn’t look as “moist” as yours. Also, baked a few and they ended up REALLY cakey and not nearly as flat. Any suggestions?

    • Kelly Senyei replied: — February 1st, 2014 @ 4:23 pm

      Hi Becca! Were all of your ingredients at room temp? And is your flour fresh?

  68. 117


    The best CC cookies I’ve ever made. I can’t keep any after making them, the kids love them, too! Thank you so much for the recipe!!

    • Kelly Senyei replied: — February 2nd, 2014 @ 12:07 pm

      So glad you enjoyed the recipe, Yaalisa!

  69. 118

    Jeni says

    BEST chocolate chip cookies I’ve made so far!! So good! Glad I tried! Thanks! :)

    • Kelly Senyei replied: — February 3rd, 2014 @ 8:18 pm

      So glad you enjoyed the recipe, Jeni! :)

  70. 119

    Ashley M. says

    I loved the idea of putting cream cheese in the choc. chip cooks. I made them exactly how the recipe said, but I got cake like cookies. The taste was amazing!! But they were not cookie like, gooey or chewy. I was disappointed. I read on the internet cake like cookies could be from too much flour so maybe I’ll try less next time. THanks for the awesome post though.

  71. 121

    kel coleman says

    Made the dough yesterday, baked half today. Husband says, “Hope you’re talking these to work cuz you know I’m not a big chocolate lover.” So I froze half the recipe to bake at a later date. By the end of the evening he said, “I think you better make more for work.” He ate at least eight. They are magnificent. Rounded teaspoons were the perfect size. Baking time remained the same. Mille gracie!

    • Kelly Senyei replied: — February 12th, 2014 @ 12:54 am

      Haha! I love it, Kel! Thanks for your kind comment and I’m so glad you’re enjoying my recipe :)

  72. 122

    myrtille25 says

    I’m french and I would like to test your cookies but I don’t know what is cream cheese.
    Is it the same cheese you put in tiramisu ?
    Merci beaucoup.
    Your blog is fantastic !

    • Kelly Senyei replied: — February 12th, 2014 @ 10:50 am

      Hi Myrtille – I’m not sure which cheese you’re referring to, but cream cheese is a tangy, semi-firm cheese spread. Hope that helps!

  73. 123

    Leeba says

    I am not able to eat dairy. Can I substitue the cream cheese for non-dairy cream cheese, and the butter for margarine? Or it won’t taste good?

    • Kelly Senyei replied: — February 13th, 2014 @ 5:40 pm

      Hi Leeba! I’ve never tried making those substitutions in this recipe, so I can’t say for certainty how the taste/texture will turn out.

  74. 124

    Brian says

    Great recipe!!! Followed it to a tee the first time. I am a serious chocolate lover so second attempt I substituted a 1/4 cup of cocoa in flour mix

    • Kelly Senyei replied: — February 14th, 2014 @ 2:34 am

      Awesome! Love the addition of the cocoa powder, Brian!

  75. 125

    Lynn says

    Hi Kelly

    Just to clarify, so you “refrigerate” the dough instead of freezing it for up to 2 hours or 3 days?

    • Kelly Senyei replied: — February 14th, 2014 @ 2:32 am

      Yes! Refrigerate :)

  76. 127

    Lynn says

    Hi Kelly

    Which is better to use to bake the cookies? Jelly roll pan or the flat cookie sheets? Can I ask which you use and the brand?

  77. 128

    star says

    hi! these cookies are the best, my boyfriend loves it so much. but just wanna know if how long can it be stored after baking?

    • Kelly Senyei replied: — February 17th, 2014 @ 11:13 am

      Hi Star – You can store the cookies in an air-tight container at room temp. They’ll stay fresh for about 5 days. Enjoy!

  78. 129

    MalissaH says

    I made these cookies over the weekend while preparing a meal and dessert for a sick friend. I ALWAYS read the directions fully before diving into a recipe, but I didn’t this time due to being in hurry-up mode. I did not have time to refrigerate the dough at all. I was pretty bummed because I had high hopes for these and felt like I had just messed it all up. However, the cookies were still amazing!! I don’t consider myself a great cookie maker and I’ve only really begun to enjoy baking over the past couple of years. I always seem to over bake them or they are flat, etc. These were perfect and my husband and girls went crazy over them (we had to sample at least a dozen for ourselves). This will be my new go-to chocolate chip cookie recipe for sure. I cannot wait to see how they turn out when I actually follow the directions correctly! :)

    • Kelly Senyei replied: — February 18th, 2014 @ 3:48 pm

      Awesome! So glad you enjoyed the, Malissa!

  79. 132

    Sharla says

    Just made these today. Absolutely fabulous! Will be my go to recipe from now on. My 3 yr old described them as scrumptious. :) Thank you!

    • Kelly Senyei replied: — March 20th, 2014 @ 12:57 pm

      So glad you enjoyed the recipe, Sharla!

  80. 133

    Khalil says

    I made the batter on Sunday and waited until Thursday to bake the cookies. Let me just say, BEST COOKIES I’VE MADE THUS FAR. This is a superb recipe. And yes, I ate three cookies immediately after baking them (:

  81. 134


    These cookies look so yummy! They sound like the perfect recipe to try! Our family loves soft, chewy cookies, and we tend to make them at least once a week. Thanks for sharing this great recipe!

  82. 135

    Jim says

    I’m all about experimenting with my cookie recipes. Trouble is I never write down what I’ve changed or adjusted. The cream cheese substitution is DEFINITELY on my must try list. Thanks for the recipe!

  83. 136

    Zahra says

    Hi there, Looks like a fantastic recipe. Can’t wait to try it. Just wondering though cookies start off warm and chewy normally when left over night they harden. Almost like store brought cookies which I don’t really like. Is this the same case with these cookies?
    MAny thanks.

    • Kelly Senyei replied: — March 25th, 2014 @ 7:17 pm

      Hi Zahra! The cookies should stay soft and chewy, but remember to keep them in an airtight container!

  84. 137


    I make a white cookie at Christmas time with the cream cheese in it, prefer them to regular sugar cookies. Have made these several times, the cookie dough is unbelievable! Some of them made it to the oven, didn’t turn out like your pic though, mine were more taller and puffy, will try to flatten them before baking. I have made these just to eat the cookie dough, no lie! Thank you for this recipe!

  85. 138

    erel says

    these cookies look amazing!
    and I want to make them but I don’t have baking soda’
    can I use baking powder?

    thanks =]

    • Kelly Senyei replied: — April 1st, 2014 @ 10:13 am

      Thanks, Erel! You’ll definitely want to use baking soda to make sure the recipes turns out as stated. Enjoy!

  86. 139


    Delicious. Perfect texture of cookie with an amazing taste. Although, I spoiled my taste buds with the raw dough. Thank-you so much! This recipe is on another website as well, so you know it’s extra-effective.

  87. 141

    dlumme says

    I accidentally used half milk chocolate and half dark chocolate chips. Will this cause any problems?

    • Kelly Senyei replied: — April 9th, 2014 @ 9:10 pm

      Nope, not at all :)

  88. 142

    Jackie says

    Hi Kelly

    You say to underbake the cookies, so do I bake them for 7-9 minutes instead of the time frame you give of 9-11 minutes.

    • Kelly Senyei replied: — April 11th, 2014 @ 1:23 pm

      Hi Jackie – Ovens vary greatly by temperature, so I can’t give you an exact time, but you can start checking the cookies around the 7- to 9-minute mark and bake until they’re just slightly underdone. Enjoy!

  89. 143

    MomTom says

    These cookies are the best chocolate chip cookies I have ever had! I can taste the cream cheese but that does nothing to discount the deliciousness of these cookies. Next time I will increase the brown sugar and vanilla but I have found the only recipe for chocolate chip cookies I will ever use again. The texture is incredible and I had no problem with the dough coming together. I ate 5 last night before I could stop myself. Thanks Kelly!

    • Kelly Senyei replied: — April 13th, 2014 @ 5:21 pm

      Yes! This is what I like to hear :) So glad you love them!

  90. 144

    Jon says

    Hello from Australia, they were the best cookies i have ever made, and probably ever tasted, and i dont say that lightly as my father was a pastry chef with 50 in the game, also being a lover of raspberries i subed have the chocolate chips for raspberry m&m’s and they were amazing also.
    Thank you so much, can’t wait to try more of your recipes :)

    • Kelly Senyei replied: — April 13th, 2014 @ 6:04 pm

      So thrilled you enjoyed the recipe, Jon! Love the raspberry M&M substitution :)

  91. 145

    Kimberly T says

    I recently made these and they were excellent! Ate a few to satisfy my craving and took the rest to my office. co-workers raved!

  92. 146

    Tracy S says

    How many does a batch make and how many grams of butter as we dont have sticks of butter here in New Zealand, thanks

  93. 147


    that’s awesome for the secrets..thanks for love sharing, i love baking/cooking, it’s always great to see your share…

    may i know how long to preserve such frozon dough in the fridge recommended?

  94. 148

    Becca says

    I have a batch of this dough in my fridge right now, with one substitution! I used homemade cashew flour instead of wheat flour because I have celiac disease, hopefully it turns out well!

  95. 149

    Pearl says

    Beside using baking soda can I use rising flour or baking power?

    • Kelly Senyei replied: — May 19th, 2014 @ 7:42 am

      Hi Pearl! I’ve never tried making the recipe with either of those ingredients, so I can’t say for certain if the cookies would still turn out.

  96. 150

    Sharon says

    Made these this weekend for my niece who only likes soft choc chip cookies and they were awesome! My only question is the picture of your cookies looks like it has a ton of choc chip morsels in them and the recipe calls for only 2 cups of morsels. I used a regular sized bag of choc chip morsels which is a little more than 2 cups and my cookies didn’t seem to have as many morsels in every cookie. Did you use exactly 2 cups or did you add more morsels to the batter?

  97. 151


    Yes! The addition of the cream cheese is perfection! It keeps them moist and not too greasy with the lessened amount of butter.

  98. 153

    michaela says

    hello this was a great recipe i just wanted to ask, what temp do i cook them on and how do i keep my cookies from melting in to one big cookie? it always happens to me.
    and may i just say i am in love with your recipe . they are amazing. everyone wonders how i cook so good. for being at my age. ( im only 15 ) thanks for your time

  99. 155

    Pavlina says

    Hello from Cyprus!
    Dear Kelly,
    Today I made these cookies.
    I always thought it was terribly difficult and unbearable for me.
    Thanks to you I made and now I’m very happy (and my husband) … :-)
    Thank you very much!
    I can not wait to try it and your other recipes.

  100. 157

    Heba says

    I have made. These cookies and it was amazing
    the whole patch was finished right away we even had a fight for the last one that we had to divide it between 3 persons
    Thank you for the recipe this is the only one I use

  101. 158

    Paul says

    Mine don’t look as good as yours and they don’t taste amazing, good but not as good as I was hoping. I followed the recipe but mine seem too fluffy or something. The ones in your picture just from looking must taste better. Wondering what I did wrong?

  102. 160

    Christina says

    You can still eat these if you are Gluten Free…I just made them. I bought Bob’s Red Mill gluten free 1 to 1 flour (blue label) and made these and they turned out the same as if you were to make them with regular flour. No weird texture or after taste! This is my teenage son’s favorite chocolate chip cookie recipe and when he was diagnosed with gluten intolerance this summer he was crushed and thought he couldn’t enjoy these cookies again…well now he can! Thanks Kelly for a fabulous recipe and thank you Bob for making a fabulous flour so I can continue to enjoy Kelly’s recipes!!

    • Kelly Senyei replied: — September 2nd, 2014 @ 12:06 pm

      Awesome, Christina!

  103. 161

    Jaime says

    Do you think it would affect the recipe at all if I wanted to add some slivered almonds? Should I put less chocolate to accommodate, or would it be okay to just add them and make a “chunkier” cookie? Thanks for your feedback — these look AMAZING!

    • Kelly Senyei replied: — September 16th, 2014 @ 11:40 am

      Hi Jaime – It shouldn’t affect the recipe at all! You can add in the nuts and keep the chocolate chips at the same amount, but keep in mind there will be less dough compared to the fillings, so you may have to adjust the baking time. Hope this helps!

  104. 162

    Nat says

    Hi! I just made these and they look delicious! I’m wondering why my cookies seem “puffy?” They’re not flat like yours they seem puffier. I don’t know how to explain it! Lol. Do you have any tips? Thanks!!

    • Kelly Senyei replied: — September 18th, 2014 @ 10:13 am

      Hi Nat! All ovens are different, so it could have to do with how the heat circulated in your oven. Or perhaps you could flatten the dough slightly (after you’ve portioned it out)?

  105. 163

    Gracie Lou says

    I was simply looking up a chewy chocolate chip cookie recipe and found this one. Ironically I always wondered about a cookie recipe using cream cheese other than used for using and OMG HERE IT IS. …. I can’t wait to make these. Simple recipe with AN AMAZING AWESOME Cookie My Family will love. TY for sharing.

  106. 165

    Henry says

    Hmm I’m having a weird problem with these cookies. They don’t come out as flat. Instead they’re very round and look big. I don’t think putting too much dough per mound either.

  107. 166

    Bibi Boyhan says

    My entire family love these! They’re superb cookies! But…they always seem to only form into 19 – 21 cookies, not 3 dozen….what am I doing wrong?

    • Kelly Senyei replied: — October 29th, 2014 @ 6:11 pm

      So glad you enjoyed the recipe! The yield will vary based on how large you make your cookies.

  108. 168

    May says

    I wonder if it would be possible to substitute cream cheese with cream cheese frosting as I am all out of cream cheese and only have the frosting left? Like say cutting the sugar level by half a cup and putting 1/4 cup of frosting?

    • Kelly Senyei replied: — December 14th, 2014 @ 1:36 am

      Hi May – The frosting is much thinner than cream cheese so it’d affect the texture of the cookies.

  109. 171

    Vanessa says

    I just made the cookies using bacon-flavored cream cheese. The cookies turned out okay, however the chocolate chips didn’t get all melted & gooey. The cookies also didn’t brown on top. Any ideas? Does it matter that I used margarine instead of butter?

  110. 172


    This is freakin’ brilliant! I have a few tubs of cream cheese in the fridge and have been thinking “what the heck can I do with these?” There is never any better answer to that question than chocolate chip cookies!

  111. 173

    Christine says

    Just wondering if cane sugar, that’s what I have on hand right now, would alter the outcome or do you suggest using white sugar.


    • Kelly Senyei replied: — February 1st, 2015 @ 9:28 pm

      Hi Christine! I recommend using white sugar.

  112. 174

    Wiebke says


    i was so excited about this receipe, so i tried it. but something went wrong.
    Are you sure that there is the right amount of flour given in the list?

    i put like 8 portions of cookie dough and ended up with one big mess of bubbly sugar stuff. which i then had to toss away. the whole thing just melted and started cooking.

    any idea of what went wrong? should i add more flour?

    • Kelly Senyei replied: — March 2nd, 2015 @ 12:59 am

      Hello – It’s hard to determine exactly what the issue may have been, but yes, the recipe is correct as listed.

  113. 175

    Nomusa says

    Best cookies ever. I made these for my family and they went mad over them now they always chocolate chip cookies.

    • Kelly Senyei replied: — March 11th, 2015 @ 11:11 pm

      Awesome! So glad you enjoyed them!

  114. 177

    queenshaboo says

    I’ve never posted on a cuisine blog before but just had to tell you that you have managed to make THE PERFECT cookie recipe. And I say this because I’ve taken SO many liberties with it and the cookies still come out absolutely perfect as if by magic! 5 minutes ago I got a batch out of the oven that I made without the cream cheese, baking soda (I find the taste soda gives cookies/pancakes/cakes really objectionable, also every single cookie I make with soda ends up with a cake-y texture which I dislike), and even one of the eggs because I ran out; I didn’t refrigerate the dough and crammed the dough balls all close together on the pan and they still came out PERFECT. Thank you thank you thank you for this recipe!

    • Kelly Senyei replied: — May 15th, 2015 @ 3:43 pm

      Wow! Thanks so much for your comment!

  115. 178

    Cat says

    Just wanted to say thanks so much for the recipe. These are my go to chocolate chip cookies. Everyone who eats them says they are the best they’ve ever had. Thanks Kelly!

    • Kelly Senyei replied: — May 26th, 2015 @ 8:14 am

      Awesome! So glad you enjoyed it, Cat!

  116. 181

    Ginny says

    Same here! Still tasty, but I was hoping for a cookie soft and chewy in the middle with crispy edges.

  117. 182

    Rei says

    Hi Kelly! Do you think i can use a cream cheese DIP instead? I’m dying to try these but Im having second thoughts on the kind of cream cheese i have onhand. Nice pictures by the way. :)

    • Kelly Senyei replied: — June 24th, 2015 @ 11:26 am

      Hi Rei – No, I definitely wouldn’t use a cream cheese dip. You’ll want to use regular (full fat) cream cheese. Enjoy!

  118. 183

    Pat says

    I love your Secret Ingredient Chocolate Chip Cookies. Just wondering, can you freeze the cookie dough or the cookies once they are baked?

    • Kelly Senyei replied: — July 20th, 2015 @ 6:47 pm

      Definitely! I recommend freezing the cookie dough in balls/scoops so all you have to do is bake them off as needed.

  119. 184

    Maria Questin says

    Is it going to affect the cookie if I reduce the amount of sugar?

    • Kelly Senyei replied: — July 24th, 2015 @ 3:00 pm

      Hi Maria – Yes, it’ll affect the outcome if you alter the sugar content.

  120. 185

    Maria says

    What if I don’t have a standup mixer with a paddle attachment ? Will it mess up the mixing of the ingredients if I use a hand mixer with standard mixer attachment on a slow setting ?

    • Kelly Senyei replied: — July 25th, 2015 @ 11:49 am

      That should work, Maria!

  121. 188

    Clarice says

    Hi! I made this yesterday and it was very good! But the outside of my cookie wasn’t crisp. What am I doing wrong? I followed everything except I didn’t use a paddle attachment. Help!

    • Kelly Senyei replied: — July 27th, 2015 @ 8:08 am

      Hi Clarice – So glad you enjoyed the recipe! There are several factors that may have attributed to this, such as the heat circulation in your oven, your type of baking sheet and whether you used parchment paper or a Silpat.

  122. 189

    Jasmine Hernandez says

    My grandmother is allergic to eggs, can I substitute something in, or take them out completely?

    • Kelly Senyei replied: — July 27th, 2015 @ 8:03 am

      HI Jasmine – I’ve never tried an egg substitute in this recipe so I can’t say with certainty what would work to get the same result.

  123. 190

    Suzan says

    These are the BEST cookies!! I used a log of plain soft goat cheese for the cream cheese (easier dairy for me to digest) and used 1.5 c white flour and 3/4 c spelt flour and 1 tsp cinnamon! Kept the dough wrapped in the fridge for 2 days and made fresh batches when I had friends over. Everyone raved about these!!
    Great, easy recipe!

    • Kelly Senyei replied: — July 28th, 2015 @ 11:50 am

      So glad you enjoyed the recipe!

  124. 192

    Kathy Elliott says

    I made these cookies but they disappeared the first night so I mast another batch but I ran out of flour and it was late and I didn’t want to go to the store so I used Krusteaz buttermilk pancake mix and they turned out wonderful..

    • Kelly Senyei replied: — July 28th, 2015 @ 11:50 am

      So glad you enjoyed them!

  125. 193

    Marie says

    The cookies sound fabulous but what amazes me is how generous you are with your time to reply to every comment in addition to sharing your recipe. You must be a great friend:)

    • Kelly Senyei replied: — July 29th, 2015 @ 7:57 pm

      Thanks so much, Marie! I do my absolute best to respond to as many comments as possible!

  126. 194

    Venus says

    Hi, I’m wondering if you ever tried mascarpone in these cookies. If you did, how did they turn out?
    Thanks, ?

    • Kelly Senyei replied: — July 30th, 2015 @ 9:45 am

      Hi there! I’ve never tried mascarpone in this recipe so I’m not sure how the cookies would turn out. Let me know if you give it a shot!


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