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.
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.
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Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1 ½ 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
Instructions
- 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 ¼ cup cream cheese by spooning/scraping it into a dry measuring cup and leveling it off.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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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.
Kelly you mentioned in replies about using parchment or silpat. What do you use when you bake cookies?
Both work great!
I am entering these into a fun cookie competition with a group of friends. Good cookie!
Fun! I hope you win, Sue! :)
I would give 10 stars if I could.
I have been making chocolate chip cookies for 60 years, trying different recipes. This is the best cookie I have ever made
Thank you Kelly!
My grandchildren really like to come see me because I have a filledcookie jar.
Thanks again
WOWZA! I’m so happy to read this, Kathleen!
Also, I sub out eggs for the ener-g egg replacer equivalent, and they still turn out great.
Great to know! Thanks!
This is now my go-to chocolate chip cookie recipe. I add a healthy dose of cinnamon. LOVE
YUM! I’m so thrilled you’ve been enjoying the recipe, Vanetta!
The cookies are the best I ever had. And I have tried many recipes
Thank you, Kelly
AMAZING! I’m so thrilled you enjoyed the recipe, Kassie!
This is a great recipe!
My NEW BEST Chip cookie ever,! Adding in Scharffen Berger semisweet baking chunks, Guittard dark choc, Vanilla and any milk choc chips bring out a range of melt and richness. For me, the crisp edge and Ryan and Em, their soft center. I bake 6 at a time leaving the remaining batter in the fridge. Any left overs are warmed up in a Breville oven at 420 degrees for one minute giving us the “fresh out of the oven” all over again. Thanks for sharing!
You are so welcome, LaVerne! I’m thrilled you enjoyed the recipe!
These look fantastic!
Can l use these cookie recipe to make ice cream sandwiches? Or do I need a harder sturdy cookie recipe? Pls share your recipe for harder sturdier cookie recipe for ice cream sandwiches.
Thanks in advance.
Absolutely!
It’s the absolute best chocolate chip cookie I’ve ever put in my mouth! Thanks bunches for sharing your recipe!
Woohoo! I’m thrilled you enjoyed the recipe, Feona!
Super great!!! And just might be the recipe I’ve been searching for my whole adult life!! Chewy in the middle is the best!!!
YESSSSS! I’m so thrilled to read this!
This is a great recipe!
I’m so thrilled you enjoyed the cookies, Kathleen!
These turned out fantastic! I won’t be using any other recipe ever. Hands down can’t be beat! Thank you!
You are so welcome, Chris! I’m thrilled you enjoyed the recipe!
How many calories are these?
Hi Bobby! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
Outstanding even for a non baker! I make this recipe as often as possible and follow it to a T! They are superb cookies!!!
I’m so thrilled you’ve been enjoying the recipe!
My grandson wanted a cookie recipe with cheese in them. Being a grandma, I said I’ll see what I could do. I googled “cookies with cheese recipe “. I found your recipe with secret ingredient- cream cheese. Who doesn’t like cream cheese? I quadruple the recipe. Cook 1/2 and freeze the other half so I always have fresh cookies when they come over. Best CC cookie recipe ever!
LOVE this! I’m so thrilled you’ve been enjoying the recipe, Karen!