Softbatch Cream Cheese Chocolate Chip Cookies

I’ve been wanting to bake cream cheese into cookies for ages.

I finally did. And I’m in love with the results.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

In my cookbook, I have a recipe for Carrot Cake Cookies with cream cheese baked in, but I’ve never tried it with chocolate chip cookies or as a way to substitute for butter until now.

I adapted my favorite Chocolate Chip and Chunk Cookie recipe and replaced some of the butter with cream cheese and am in love with the results.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

My favorite recipe calls for 3/4 cup of butter and for these cookies, I used a combination of 1/2 cup butter and 1/4 cup cream cheese.

You wouldn’t think that just a simple quarter-cup swap of butter for cream cheese would effect results that much, but it did.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

They’re so soft, moist, and with a richness to the dough like no other cookies I’ve tried.

The dough seems more buttery, which is ironic since there’s actually less butter used, not more.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

I can’t taste the cream cheese, but it adds depth, density, and richness that my regular chocolate chip cookies don’t have.

Don’t use light, fat-free, or a whipped cream cheese because your dough will become runny. I tried the recipe with some light cream cheese I had on hand, and the cookies baked thinner and spread.

Use cream cheese in a block or the spreadable kind. Smoosh it into a one-quarter cup measure and cream it with the butter and sugars.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

Make sure to chill your dough for at least two hours before you bake to ensure your cookies bake thick and puffy. Warm, limp dough bakes into limpy and wimpy cookies. I want my cookies to be thick, with puffy centers that are overflowing with chocolate.

I used a combination of 2 1/4 cups of chocolate chips and chunks to ensure plenty of chocolate in every bite. And then some.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

The cookies are super soft without being cakey, and remind me of Softbatch cookies. The edges are slightly chewy, and the thick interiors are soft, tender, and moist.

Cornstarch is my secret weapon for creating super soft cookies.

The reason pudding cookies turn out so soft is because ‘modified food starch’, or cornstarch, is one of the first ingredients in pudding mix. Same principle here, minus using actual pudding mix.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

After trying these cookies and not being able to keep my hands off of them, it’s made me wonder what’ll happen if I replace some of the butter with cream cheese in some of my other favorite cookie recipes.

I’ll can’t wait to start taste-testing and make up for lost time.

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

Print Recipe

Softbatch Cream Cheese Chocolate Chip Cookies

Replacing some of the butter from my favorite chocolate chip cookie recipe with cream cheese created cookies that are soft, thick, moist, and tender. Although you can't taste the cream cheese, the cookies have a richness and depth of flavor like no other cookies I've tried. Plus there's an abundance of chocolate in every bite. The dough can be made in advance, refrigerated, and baked as desired, up to 5 days later. A great option to have for fresh, warm cookies without having to mix up dough. I highly recommend these cookies!

Yield: about 28 medium-small cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
  4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
  6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Edited to Add – New chocolate version of this cookie, Jan 2015

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies – Cream cheese keeps them super soft! Say hello to your new fave chocolate cookie!!

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies - Cream cheese keeps them super soft! Say hello to your new fave chocolate cookie!!

Edited to Add – White Chocolate version of this cookie, June 2014

White Chocolate Cream Cheese Cookies –  Move over butter, cream cheese makes these cookies thick and super soft!

Soft and Chewy White Chocolate Cream Cheese Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

Chocolate Chip and Chunk Cookies – Soft, chewy, tender, moist, stay soft for days, are a snap to make, with two kinds of chocolate. A fuss-free, straightforward recipe for chocolate chip cookies that yields fabulous results every time. and the dough base that Ive adapted over and over

Soft and Chewy Snickers Chocolate Chip Cookies – Of all the candy-bar stuffed cookies, these are my favorite

Twix Bar Chocolate Chip Cookies

Soft and Chewy M&Ms Cookies – The exact same cookies as the Snickers and Twix, except they use M&Ms. They’re popular on Pinterest and with readers

Caramel Corn Chocolate Chip Cookies – There’s more add-ins than dough in these extremely well-stuffed cookies. If you like eating caramel corn by the handful, baking it into cookies is even better

Browned Butter Chocolate Chip Cookie Cups – No issues with spreading cookies because they’re baked in a muffin pan. They’re dense, with nuttiness and richness from the browned butter and the perfect balance of chewy edges, squishy in the middle, and loaded with chocolate

Chocolate Chunk Cookie Sticks – No butter used in these fast and easy cookie sticks that can’t spread because they’re baked in a pan. It’s faster and easier to make these sticks than individual cookies

Reese’s Pieces Soft Peanut Butter Cookies

Soft Batch Dark Brown Sugar Coconut Oil Cookies – One of my favorite cookies, ever. If you’ve never baked with coconut oil, you’re in for such a treat. The cookies don’t taste coconutty, but have a depth and richness that’s unbeatable

Mini Cream Cheese Pound Cakes – Fast, easy, soft, moist and the recipe makes just two little cakes

Thanks for the 20 Favorite Crunchy Snacks and Healthy Chips Maker Giveaway entries and the $500 Apple iPad Giveaway entries

What do you make or bake with cream cheese?

Favorite chocolate chip cookie recipe?

666 comments

  1. i think I love you! Thank you for posting a cookie recipe with out pudding! I’m so going to make them. I just hope they come out as delisious as they sound!

    • I do have a lot of cookies with pudding, mostly circa 2012-13-ish (it was all the rage…haha!) but these don’t and I hope you love them as much as I do!

  2. You are killing me with these photos of luscious, super chocolatety sweetness when I’m hungry!!  I’m pulling out my ingredients right now to make these!  I gotta have some!!
    Thanks for posting!!
    JacqueO

  3. wow they look amaaaaazing <3
    I have one question, what brand do you use for the choc chunks?
    Thanks for posting this recipe,
    Xoxo

  4. can you freeze the unbaked dough? 

  5. Hi, I made these cookies a few days ago and these are honestly one of the BEST cookies my family and I have ever had! The little notes you wrote were very educational for me since this was my first time making any dessert from scratch. Very simple instructions, and what a wonderful turnout. The cookies are very filling too! I loved just how soft the cookies were. In the past, after the cookies were out of the oven and cooled they were already rock hard. But these stayed the exact same fluffy consistency the whole (2 days) they were available before eaten. My family and I aren’t real cream cheese fans, but I sometimes forgot that I put cream cheese in it, and I made them! Great recipe. I will definitely be coming back again and again to make these. Thanks!!

  6. Must thank you very much for this recipe! I made it for the first time for my family today and was almost speechless at how fantastic these cookies turned out! I live a Ketogenic lifestyle, but I made room for these little beauties! Again, many thanks! :)

  7. I can not wait to make these fabulous looking cookies! But, I have a question…. do you think it would be okay to double this recipe?

  8. These cookies had a great texture, but I personally felt that they lacked flavor depth. Perhaps salted butter would have been a better alternative. 

    • Thanks for trying the recipe and everyone’s preference for salt in desserts is different so if you think salted butter would suit you better next time, go with that.

  9. Hi, So I did try these cookies, but they came out rather odd when baking them. The batch came out completely, well, melted. I cooked the first batch ( I only had one pan to you ) with grease proof paper, 6 cookies on the sheet, well spread apart. I took them out of the oven, the cookies melted, stuck to the grease proof paper. It took a good while but I managed to scrape off the cookies. These cookies, even though completely melted, did taste very good.

    This might possibly be my fault, I did have to convert the Cups to Grams. So here is the recipe I followed by ( using this website, http://dish.allrecipes.com/cup-to-gram-conversions/ ) : 113 grams of butter, 57 grams of cream cheese, 55 grams of brown sugar, 50 grams of granulated sugar, 1 large egg, 2 teaspoons of vanilla extract, 64 grams of flour ( 2 1/4 cups of flour ), 2 teaspoons of cornflour ( I’m in Ireland, and couldn’t find cornstarch, so I assumed cornflour worked the same way ? ), 1 teaspoon of baking soda and 100 grams of mini chocolate chips. I obviously know I didn’t add enough flour, but I think I need more accurate measurements. Thank you in advanced.

    • Cornflour and cornstarch are not the same thing, at all. You can google about the differences if you’re interesting in learning more.

      In terms of the conversions you used, because I have only made the recipe the exact way I posted it, I cannot say how accurate the recipe becomes when you convert it into grams from how I wrote it. Thanks for trying the cookies.

    • 64g of flour is not nearly enough! The conversion for cup flour to grams is 1c = 136g. So you really should have 306g of flour. Always keep in mind the golden ratio for cookies: 1:2:3 that is, 1 part sugar, 2 parts butter(fat), and 3 parts flour. 

      Also using mini chocolate chips might have hurt too – they melt fast and tend to get liquidy in these longer cooking cookies. If you like solid globs of chocolate in your cookies then it’s probably okay, but I like to use regular chips or chunks.

      And yes it kind of sucks when bakers don’t use weight measurements, always seems weird to me (and I’m American…).

    • “And yes it kind of sucks when bakers don’t use weight measurements…” <--- I do my best, I share recipes online for all the world to use for free; sorry that I can't please everyone.

  10. Priyanka Dhabaria Reply

    Is there any substitute for eggs in this recipe ?

  11. what is special about your ratio of sugars. I know you make a smaller batch of the traditional recipe for cc cookies, but why more brown sugar?

    • After testing tons and tons of recipes and making thousands of cookies, there is no magic ‘one ratio’ across the board. The ratio of brown sugar to white in a molasses cookie will be different than in a choc chip cookie. In this recipe, as written, that’s how I like the sugar ratio.

    • Brown sugar makes softer cookies and white sugar makes them crunchy. When you mix both they get to be crunchy from the outside with softer inside ;)

  12. Hello! 

    Quick question. I made these cookies (which were loved by both my husband and I) and I rolled some of the dough into cookie-size balls and froze them for future use- now. :) 

    Do the temperature and cooking time need to be adjusted for frozen dough?

    Emily

  13. Hello!

    I made these cookies today and they did not come out chewy or very soft.  They came out puffy (I did push them down), and kind of dry.  

    Any advice of what I could have done incorrectly?  I fail miserably at making chocolate chip cookies all the time… 

    AH!

  14. My sister in-law made these cookies and they were amazing!! She sent me this recipe and I want to try make them myself but I have been unable to find cornstarch..could you recommend an alternative for this instead?

    • Cornstarch is an extremely common ingredient in almost any grocery store in America in the baking aisle. If you live overseas, it may be a little more tricky but double-check your grocery store. There really isn’t an alternative.

  15. Can these be made with m&m’s?

  16. I have a request. Can you format your recipes in such a way that when they print, it only prints on one page? I appreciate your initial descriptive paragraph but perhaps, that can be omitted when printing for general readability and also saving on ink. 

  17. have you tried freezing the uncooked dough longer than a few days? Curious if I can get away with making a lot of that though and storing it for a while. My husband love them with M&Ms thank you again!

    • I think about 5-6 days is the most I’d go in the fridge before transferring the unbaked dough to the freezer. Even if you do freeze the dough, it’s not a big deal at all to just bake them off, maybe add another 1-2 mins to baking time if they’re rock hard when you put them in the oven.

  18. These look delicious!  Can the dough be frozen after shaping them into mounds?  I was thinking of mixing up the dough, then freezing for later use.  Can’t wait to try them!

  19. These look yummy!  Can the dough be frozen once I’ve shaped it into mounds?  I’m thinking of making the dough ahead of time, then freezing for later use.  Can’t wait to try them!

  20. So sorry, I see my question has already been answered!  I missed it when I looked the 1st time.

  21. Just made these–and they were perfect! Looked just like the pictures, and tasted even better than I imagined. Thanks for sharing!

  22. Thank you for sharing this recipe. I followed your directions as written and the cookies turned out wonderfully. They are the best chocolate chip cookies I’ve ever made. My new go to recipe and just in time for the holidays.

  23. Hi Averie! I had to comment on your recipe!! These were the best chocolate chip cookies I have ever made! I usually put in the pudding mix to make the cookies softer, but they always would turn out crispy. I am not a fan of crispy crunchy cookies. So when I tried your recipe they were so soft and chewy! I couldn’t keep them on the plate my family loved them. Thank you for sharing! I am going to whip up a batch today! 

  24. I hate to admit it but I always use a store bought mix or ready made dough for cookies until now! I was nervous about how homemade cookies would turn out for me since I seem to always mess something up but these were absolutely amazing! No one believed they were from scratch. This will definitely be my go to recipe from now on!

  25. These cookies look absolutely amazing Averie! 
    I stumbled upon your blog through Pinterest and have fallen in love. I’ve signed up for your email subscription immediately and can’t wait to see the next recipe :)
    I like the idea of adding cream cheese to the recipe and will have to try it soon.
    I also have a food blog and cookies are one of my favourite things to bake.
    I hope we become better friends. 
    Payton x

  26. I made these cookies today and they turned out to be absolutely divine! Thank you so much for this recipe everyone should make these. They are truly wonderful.

  27. Loved the recipe! I tried it out and they were so good! I did leave them in for 20mins though. I may have done something differently, but they were not ready at 10 mins. I do live in a weird climate though. Still loved them sooooooo much!

    • Thanks for trying the recipe and I’m glad it came out great for you! All ovens, climates, ingredients, etc. vary so baking as long as necessary for your situation was perfect!

  28. I followed everything but my cookies came out melted :/

  29. is it a must to put cornstarch?
    what will happen if dont put cornstarch?

  30. Averie, I have been making your cookies since I found them on pinterest. I just cannot see my life without them now. Thank you for sharing!

  31. I love this recipe! You are amazing for bringing this into my life!

    The first time I made these I didn’t have a kitchen aid mixer – so I used my handheld one and it was so difficult but the cookies turned out amazing.

    This time around I have a Kitchen aid mixer (woo! Finally!). I followed your directions to a t! And when we baked the cookies they were terrible – they tasted bland and like nothing. We ended up throwing them all out they were that bad. We tried again and same issue.

    Do you have any advice? Should I add more sugar to make them taste less bland? I’m so disappointed because these cookies are my absolute favorite! I’m not sure what I’m doing wrong or what to do.

    If you have time I would appreciate any guidance you have! I just can’t give up on them!

    Thank you so much!

    • When I got my first KitchenAid I found myself over-mixing things just because I loved all that power and maybe you’re overmixing? Not that that would necessarily make the cookies taste bland but it can overdevelop the gluten which can make them tough.

      I would say maybe add a pinch of extra salt, that could help. Playing with the sugar ratio can effect the dough consistency so I wouldn’t do that. I’d mix less, add some salt, and maybe add a few more chocolate chips for a boost of more chocolate. LMK how it goes!

  32. Hello,
    I made these cookies last night and I followed all the directions exactly. When I was mixing all the ingredients the dough felt a little dry… So much so that when I added the chocolate chips I was unable to fold the chips in with a spatula I hand to work them in with my hands. I also expected the cookies to spread out rather then maintain the ball shape. Looking back I did feel that flour I added was a lot in comparison of the rest of the ingredients.
    Is that something that can be adjusted or do you have any recommendations of what can adjust?
    On the plus side my cookies didn’t look like those posted but they were delicious. I just would like them to be pretty like yours!

    • Given they were on the dryer side and didn’t spread, it’s fairly likely you over-floured them. Make sure to measure your flour with a very light hand and don’t pack it into the measuring cup. If you feel you didn’t over-flour, then given what you told me, I’d start with 1/4 less than I call for and go from there using common sense about the consistency of the dough. Glad they tasted delicious!

  33. Hi – I am just in the process of making these cookies and my dough is dry too. I live at 9,500 feet so maybe they are over-floured but I measured with a light hand. Unfortunately the dough is so dry that I had to mix the chocolate chips with my hands. I formed the cookies into 2.5″ balls and they are in refrigerator chilling now. Is there anything I can do at this point to fix the dough or should I just go for it?
    Thanks,
    Liz

    • A tiny tiny splash of half-and-half or cream if you have it could make it better…but if you don’t, just go for it. And now you know for next time to use less flour given your altitude situation. LMK how it goes!

  34. Hello there,
    I was happy to see this recipe after trying so many “Blue Ribbon” chocolate chip cookie recipes and not being satisfied! As with many of the other commenters, I carefully measured flour and it seemed to be way too much, even after just 2 cups. I am wondering, in general, would you say it’s safe to go by looks and texture for the dough in this recipe? I am not familiar with ‘soft batch,’ so I’m not sure what I should be looking/feeling for when I play by ear. Thanks!

    • Lindsay Anderson

      Replying to my own comment, they turned out perfectly! I feared what happened to some others, but they were fine.  I ended up adding the full 2 1/4 cups of flour, too. My husband isn’t a chocolate chip cookie fan, but he tried one and said it was the best he’d ever had!

    • Glad they turned out perfectly and that your husband said they’re the best he’s ever had!

  35. Maybe this is a silly question, but why do we chill the dough if you let it come to room temp before baking them?

    • You don’t let it come to room temp before baking. You take chilled dough mounds, place on a cookie sheet, and bake.

    •  “The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes…” 

      I did not let them come to room temp. They turned out great. :) Just curious about that comment. 

    • While the oven preheats, yes, I let the cookies sit on the baking sheet before going into the oven for 10-15 minutes but the dough doesn’t become ‘warm’ in that time. Play around with the recipe and see what works for you! In all my years of baking and cookbooks, this is what works best for me. Enjoy the cookies!

  36. I’m attempting to make your Oatmeal chocolate chip cookies, would it be to substitute some of the butter in that recipe with some cream cheese like you did here? And if so, how much would you substitute? Very excited to try these recipes! Thank you!

    • I haven’t tested or trialed that recipe using a cream cheese swap for some of the butter. It would probably work, but I don’t know the ratios, and how other ingredients may be effected, or baking time, etc. So you’d have to do some baking experimentation if you want to try!

  37. Wow, wow, wow! Thank you for sharing this recipe. It was so good I had to come back to comment! I made the recipe and this is the thickest, most satisfying soft chocolate chip cookie ever! I have tried so many choc chip cookie recipes, even the famous NY Times recipe and other claimed “best” recipes, even one that tested for the best dough temp to fold in the chocolate chips. (It was an interesting science but the cookie was so not worth all the effort.) So thank you, thank you sooooo much for your recipe. Hubby was impatient to wait for the dough to chill 2 hours so I didn’t chill the cookies and they still turned out like your pictures. Mixed by hand.  I also only had a cup of ap flour so I used whole wheat pastry flour for the rest. If anyone is curious as to how these compare to a pudding cookie, these are soooooo much better! Pudding cookies have a slight artificial flavor it seems.  I also love how these cookies don’t require any shortening to be thick. Thank you again for sharing! 

    • Thanks for the glowing comment and all the details! I never ever bake with shortening. I think in over 1000+ recipes on my blog and 2 cookbooks, I have used it about 2 times, to help melted chocolate stay smooth longer for dipping truffles.

      I do like pudding cookies but I agree, the taste is more artificial and you have to like that flavor profile or it jogs a bakery-cookie flavor from childhood, which is the case for me.

      The NY Times cookies, I’ve made them. http://www.averiecooks.com/2012/11/new-york-times-chocolate-chips-cookies-from-jacques-torres.html Not my favorite cookie for so many reasons, including the precision in weighing everything down to the gram (my blog recipes aren’t written that way, at all. They’re written for average home cooks, errors and mis-measuring and all) and the fact that they turn very crisp and not soft after the first day. All that work for crunchy cookies, no thanks!

  38. It’s the little things that matter the most. I do take for granted all the effort put into making a recipe for the average home cook. So thank you so much for making your recipes so easy to follow. :) I read your post for the NY Times cookies a long while ago because after I baked them, I needed confirmation that they were not the best chocolate chip cookie. It was nice to know that I was not the only one with hard 1-day-old cookies. Keep up the great work Averie!

  39. These have been on my cookie board for a while now, and I finally got around to making them today. These rocked our socks! Made them exactly according to the recipe. They are so soft & delicious! Thanks!

  40. Hi Averie,

    thanks for the recipe! When I saw it I thought yes yes yes- these are going to be so good! Im sorry to report though that I didnt like them (baked) at all : ( The cookie dough was great- I could taste a slight pungentness from the cream cheese that normal cookie dought doest have, which I liked (I ate about half the batch in dough before even baking them : P), but after pulling them out of the oven I was firstly disappointed in their appearance- mine turned out looking nothing like the cragy goodness of yours- mine baked too fast at the edges and the center was just a smooth mound. Then after tying them I couldnt help but taste a sour flavor. A friend tried them too and also reported a “sour milk” flavor : (

  41. Hi there – what is a good alternative for cornstarch – i live in New Zealand, and we don’t have it here. Thanks :-)

  42. How would this recipe work spread in a jelly roll pan? I love the cookies but sometimes I am in a hurry and I like the pan idea. Appreciate your help.

  43. One instruction called for  bread flour and one called for just regular flour. Do you use both types.

  44. These cookies are AWESOME!! Definitely going to be my go to chocolate chip cookie from now on. Thank you:)

  45. I’ve made these 4 times now since December. It’s amazing and very very easy!

  46. Found the link to your site/recipe on an MSN article detailing “Great Homemade Cookies”. Tried to print the recipe and link takes user to a “Stella Artois” beer site asking user if you’re of legal drinking age or to login as a “fakebook” user. Neither of which I wanted o disclose. Just wanted to print recipe….are you aware of this?

    • I just tried on two of my computers to ‘Print’ and it worked just fine and wasn’t taken anywhere but to the correct page for printing the recipe. I think that must have been a fluke with your computer/browser.

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