Servings 36 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup 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.
Notes
- Measure 1/4 cup cream cheese by spooning/scraping it into a dry measuring cup and leveling it off.
- For the best possible outcome, I recommend using full-fat cream cheese when making these cookies.
- Chilling the dough for at least 2 hours allows the fats to solidify, preventing excess spreading during baking. For a richer flavor and better texture, refrigerate the dough for up to 3 days. This step is crucial for achieving the perfect soft and chewy consistency.
- 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.
- The cookie dough can be frozen for up to 3 months.
- Store baked cookies in an airtight container. They’ll stay fresh for about 5 days.
- ★ Did you make this recipe? Don't forget to give it a star rating below!