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 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


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)


  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.

Related Recipes:

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?


365 Responses to “Softbatch Cream Cheese Chocolate Chip Cookies”

  1. #
    Janna Runyon — December 4, 2014 at 5:56 pm

    Can’t wait to make these! How can I print this recipe?


  2. #
    Linda — December 4, 2014 at 6:06 pm

    I, unfortunately, found these rather flavorless. Flat. Very disappointed.


    • Averie Sunshine replied: — December 4th, 2014 at 6:38 pm

      You’re the first person who has said that about these but everyone has different tastes. I don’t know how all that chocolate could be flavorless but thanks for trying the recipe.


    • Elena replied: — December 14th, 2014 at 1:13 pm

      I loved these right out of the oven. Unfortunately, after a day, I must agree. They’ve definitely lost a lot of the initial flavor and are somewhat bland. Thanks for sharing though! They were worth a shot.


      • Averie Sunshine replied: — December 14th, 2014 at 1:17 pm

        I don’t think there’s anything!! that compares to a freshly baked cookie (or bread) on the day you make it vs. any other time in the future. That’s why places like Mrs. Fields and Panera only sell things they made that day :) Nothing else compares! Thanks for trying the recipe and glad you loved them fresh from the oven!

  3. #
    Christy — December 5, 2014 at 4:21 am

    These look so good! I need to make cookies tonight for an event and might try these. Do you have to portion out the dough before refrigerating it or can you just put the whole batch of dough in the refrigerator?


    • Averie Sunshine replied: — December 5th, 2014 at 1:50 pm

      Make the dough, scoop into balls, THEN chill the balls on a plate in fridge. If you chill the mass of dough in a mixing bowl it’s like chiseling out rocks. Way too challenging!


      • Gen's Cuppycakes replied: — December 7th, 2014 at 7:05 pm

        I chilled the entire batch I had no problems making balls; they are cooling as we speak, let you know how they taste in a few minutes. :D

  4. #
    Holly Rogus — December 6, 2014 at 6:28 am

    BEST COOKIES EVER!!!! My mom baked them over Thanksgiving and I was very skeptical…….who puts cream cheese in Chocolate Chip cookies…..just sick…..boy was I surprised……these are the best tasting cookies ever…..they stay oven soft…..even the next day…..needless to say the batch was gone the next day. My daughter and son are having a sleep over tonight and guess what we’re doing for entertainment? Hopefully this batch will last longer than two days…….I honestly cannot see going back to a regular chocolate chip cookie EVER AGAIN!!!


    • Averie Sunshine replied: — December 6th, 2014 at 3:02 pm

      Glad they’re the best cookies ever for you and you can’t see going back to other cookies ever again! And great that you have 3 generations on board – your mom, you, and your kids! A family affair :)


  5. #
    Lauren Mac — December 7, 2014 at 10:29 am

    These were awesome! I had to adapt for gluten free but really appreciated your directions about how to bake them and store them. Thanks!


    • Averie Sunshine replied: — December 7th, 2014 at 12:04 pm

      Glad they came out great and that you were able to pull off a GF version!


    • Renee replied: — December 14th, 2014 at 8:14 am

      I am going to also adapt them for gluten free and I will use my cup 4 cup flour. Hoping it’s the same amount of flour needed. With GF recipes, it usually calls for cream cheese to add the moisture to the dough. I’ve gotten pretty used to including it by this point and I love what it adds to dough mixtures!


      • Averie Sunshine replied: — December 14th, 2014 at 10:42 am

        I know others have made these GF and if you read through the semi-recent comments, I think there are a few people who mention success. And yes, cream cheese is a miracle worker for adding moisture, isn’t it!

  6. #
    Joseph Holmes — December 8, 2014 at 4:13 am

    Amazing cookies! Thank you for the recipe!!


  7. #
    Ted — December 8, 2014 at 6:07 pm

    I found this recipe and just had to make it. I doubled the amounts to make a double-batch, and I may have used more cream cheese than I should have . . . that said, I definitely had a different result than yours. I may have a larger cookie scoop – mine measures 2″ across, so I thought it was the right size, but it made fewer cookies (as I see others mentioned as well), and they flattened more than yours did, even though I followed your instructions. I wonder if I should only bake one sheet at a time? Any other thoughts about what I may have done wrong? Thanks for your awesome site, by the way!


    • Averie Sunshine replied: — December 8th, 2014 at 6:43 pm

      Many things could have been the culprit…
      If you feel like you used more cream cheese than you should have, that would contribute to spreading/flattening.

      Also sometimes doubling recipes works great, other times, not so much. This may be one of those times, I don’t know because I only ever make a single batch so can’t speak to doubling and the effects and if that’s at play.

      Also a 2-inch across scoop, that could be on the larger size of what I normally use. I have a medium (2 tbsp dough) and a large (4 tbsp/ or 1/4 cup) dough. I am not exactly sure how much 2 inches across holds, I am guessing nearly 1/4 cup dough and that could be why you yielded less; my cookies in this recipe weren’t that big.

      I think making a single batch, chilling the dough, not over-measuring your cream cheese, and making slightly smaller cookies will be your best bets next time.


      • Ted replied: — December 18th, 2014 at 5:53 pm

        all that sounds good and is what I was planning . . . I’ll be trying them again soon, they tasted awesome in any case and all of my co-workers loved them! thanks

  8. #
    Lucy — December 8, 2014 at 7:16 pm

    I too found these flat-tasting and not sweet enough. The texture is good but the flavor is, lacking.


    • Averie Sunshine replied: — December 8th, 2014 at 11:10 pm

      Normally ‘not sweet enough’ aren’t words I hear with regard to my desserts but we all have different tastes. Thanks for trying the recipe.


  9. #
    Jennifer — December 10, 2014 at 1:11 pm

    Holy cookie. I’ll try these just based on those amazing food porn pictures alone. I mean, REALLY! Wasn’t planning on going to the store but I guess I’LL JUST HAVE TO! :-)


  10. #
    christy — December 10, 2014 at 6:26 pm

    these are quite literally one of the best cookies i’ve ever eaten!!!!!!


    • Averie Sunshine replied: — December 10th, 2014 at 6:44 pm

      Awww, that’s awesome! Thanks for saying that! Glad they came out great!


  11. #
    Quacky Kook — December 11, 2014 at 4:17 am

    Hi Averie,

    First time baking chocolate chip cookies here … My quacky questions:

    1. What brands/types of chocolate do you recommend us putting in?
    2. Could I buy blocks of good dark chocolate from the store and chop them up? How big?
    3. How do you make sure chocolate pieces do not sink to the bottom?

    Quacky thanks!


    • Averie Sunshine replied: — December 11th, 2014 at 4:23 am

      1. Really any. I use a variety of Trader Joe’s, chopped chocolate bars that I have, Nestle, Ghirardehli…I have used every choc chunk there is.
      2. Yes, as big as you want to bite into.
      3. It’s cookie dough, it really doesn’t ‘sink’.


  12. #
    Kay — December 11, 2014 at 4:26 am

    I am muching these cookies while typing! It turned out great! I love my cookies chewy and these are perfect.
    Thanks for sharing : )


  13. #
    Becky — December 11, 2014 at 11:54 am

    Oh my goodness!! BEST COOKIES EVER!! I’ve made several batches of these already & they always disappear too quickly. :) I delivered some to a few families for Christmas and everybody is gushing over them. Seriously, I’ll never make plain ol’ chocolate chip cookies again. Thanks for sharing!!


    • Averie Sunshine replied: — December 11th, 2014 at 12:53 pm

      Thanks, Becky, and glad you love these and sounds like everyone else does too! That’s awesome to hear AND that you’ll never make plain ol’ chocolate chip cookies again :)


  14. #
    Janna Stone — December 12, 2014 at 7:34 am

    I made these the other day and honestly, they are the best chocolate chip cookie I have ever had!!! Can’t wait for Christmas dinner at my Moms. I’m sure these will be a huge hit! I’m excited to try the m&m cookies as well! Thank you for this!


  15. #
    Diane Armaro — December 12, 2014 at 7:58 pm

    I bet the choc. chip with cream cheese AND chopped maraschino cherries would be good too…


  16. #
    Mark — December 12, 2014 at 8:03 pm

    Not sweet enough, dry and falling apart. I followed the recipe to a ‘T’ and the batch was not good. I was surprised that your recipe only called for 1/4 cup Sugar. All of my other recipes call for equal granulated and brown sugars. Is this a typo? My morsels didn’t even mix into the dough and looked wet. As a perfectionist, I am truly disappointed with this recipe.


    • Averie Sunshine replied: — December 13th, 2014 at 2:48 pm

      I’m sorry that you were disappointed. I get so many comments every day from people telling me how much they loved these and they came out perfectly and that they’ll make them again and again. Sorry that you were’t one of them; and no typos here.


    • Alice replied: — December 13th, 2014 at 3:36 pm

      The recipe calls for a total of 1 cup sugar. 3/4 cup brown and 1/4 cup white.


  17. #
    Michelle — December 12, 2014 at 9:19 pm

    Made these tonight and they were amazing!!! So gooey and full of chocolatey goodness. Not too sweet, perfect consistency… I could go on. I made them with rice flour(for a Gluten intolerance) and they were still so good! Best cookie I’ve made so far and I’ve done a ton of experimenting with gluten free baking and it all ends up tasting not as good as ” the real thing”. I also liked how well they retained their height/shape. Thanks for this recipe. Will definitely be making these again and again.


    • Averie Sunshine replied: — December 13th, 2014 at 2:46 pm

      Thanks for trying these and so glad they came out great for you, EVEN being GF, which I know as you do, isn’t easy. GF baking is soooo temperamental, especially cookies and I’m glad to hear these were a success and that you’ll make again and again!


  18. #
    Kristen — December 13, 2014 at 7:42 am

    I tried these cookies because they look amazing. I’m not to much of a baker but tried anyway and they went flat like regular cookies? I don’t know what I did wrong I did the recipe step by step. And even refrigerated overnight. HELP


  19. #
    Alice — December 13, 2014 at 2:21 pm

    These are fabulous!! I tried baking them without chilling the dough first, and found they turned out just fine. They didn’t flatten or even lose much of their shape. Still were most and delicious! Thanks for sharing! I’ll be making these for Christmas!


    • Averie Sunshine replied: — December 13th, 2014 at 2:38 pm

      Glad to hear they turned out great even without chilling! Merry Xmas!


      • Alice replied: — December 13th, 2014 at 3:37 pm

        Thank you, Merry Christmas to you!

      • sherry replied: — December 16th, 2014 at 11:47 am

        It doesn’t take that much more time to spell out CHRISTmas, I just hate that people X out the most important part of CHRISTmas. That said I can’t wait to try your cookies they look ddelicious.

  20. #
    Heather — December 13, 2014 at 8:48 pm

    Hi, I was wondering if you could use chocolate cream cheese in place of regular cream cheese? They look really good.


    • Averie Sunshine replied: — December 13th, 2014 at 9:47 pm

      I bet you could and I bet it would be AMAZING! Keep me posted!


  21. #
    Letty — December 13, 2014 at 9:45 pm

    These cookies are amazing. I don’t make as many as you do but I think because I make mine slightly bigger. I love big cookies lol. I did have a question though. The rectangular chocolate, where did you get those? I just the regular kind but also love to get my on those you use in the recipe.

    Thank you.


    • Averie Sunshine replied: — December 13th, 2014 at 9:47 pm

      Glad you love these and I love making bigger cookies too – when I make these for myself and get lazy and dont want to roll out so many balls of dough, I make each ball bigger :)

      The chunks…I have used every kind under the sun. Trader Joe’s, Nestle, Enjoy Life, or just regular chopped chocolate. I think the photographs show a hodgepodge or all those brands!


  22. #
    Dana — December 15, 2014 at 7:52 am

    Would this work with Neufchâtel?? That’s what we normally have in the house.


    • Averie Sunshine replied: — December 15th, 2014 at 11:32 am

      I haven’t tried it in this recipe, but it probably will. Although cannot speak personally to using it. LMK if you do!


  23. #
    Julie — December 15, 2014 at 9:48 am

    Just made these. I was reading the comments about them being flavorless. I noticed that you use a lot less salt in your recipie. I put in 1 tsp. of salt instead of the 1/4 tsp that you called for. Salt gives flavor. I bet if the gals that said they were flavorless would give it another try, they might find that would help. But then again, I like a good salt lick everyonce in awhile. :D


    • Averie Sunshine replied: — December 15th, 2014 at 11:30 am

      It’s such a personal think, salt. My family is very salt-sensitive and I can taste the tiniest bit of salt from a mile away and my family for health reasons also avoids salt, which is why I always encourage people to salt to taste. Glad you did just that and that you enjoyed the cookies :)


  24. #
    Sharon Hampton — December 15, 2014 at 7:49 pm

    I used this recipe today after being dissapointed in a few others that just fell flat. No pun intended, the cookies would look so good going in the oven and then come out very thin and flat. I’m not sure if it was the cream cheese or refrigerating the dough, or perhaps both, but either way my cookies came out amazing. I will be using this recipe for many more occasions! Thank you!


    • Averie Sunshine replied: — December 15th, 2014 at 8:02 pm

      Glad my recipe delivered after others you tried didn’t! That’s nice to hear and that you’ll use it again many more times!


  25. #
    Janelle — December 16, 2014 at 10:59 am

    Made these for a cookie swap this weekend and everyone loved them. I received many requests for the recipe, so I gave them a print-out from your website. You have many new fans here in Idaho!!

    This is now my go-to recipe. Can’t wait to try the twix recipe next!!

    Thank you, and Happy Holidays!!


    • Averie Sunshine replied: — December 16th, 2014 at 8:10 pm

      Thanks for the compliments and praise and glad everyone loved the cookies! Thanks for sharing my site info and keep me posted how the other recipes of mine that you try go!


  26. #
    Mel — December 16, 2014 at 12:24 pm

    These didn’t turn out right for me. I guess the part about put “a mound” on the cookie sheet? Was that like a tablespoon or a quarter cup? I opted for the quarter cup size, since that would fit about 8 on the cookie pan. But the bottoms burnt while the tops were still uncooked. I tried to compensate by lowering the temperature to 325 and flipping them like pancakes and flattening them out some, but I had to cook them much longer, and they were brown on both sides. They tasted fine when they were finally done, but they definitely didn’t turn out like your photos.


    • Averie Sunshine replied: — December 16th, 2014 at 8:02 pm

      All ovens and baking sheets vary and I have made every size of cookie known to man, just adjusting the baking time longer the bigger the mound is. If you’re baking a 1/4 cup amount of dough, then you should flatten them some so they cook through in the centers before the undersides brown. Baking is always a bit of trial and error and in your case, I would make the dough 1-2 tbsp each, bake for 8 mins at 350F and start watching closely from there to see if they need more time or not.


  27. #
    sharina — December 16, 2014 at 2:44 pm

    My dough came out super sticky while rolling them. Kept sticking to my hands like peanut butter. Help?


    • Averie Sunshine replied: — December 16th, 2014 at 8:00 pm

      Add a little more flour and/or chill the whole bowl for 10-15 mins in the fridge/freezer, then try again.


  28. #
    Devon — December 16, 2014 at 3:20 pm

    These.Are.So.Good. My husband was still talking about them the next day! However, I DID use low fat cream cheese, a zero calorie sugar substitution and I used only 1/2 cup of brown sugar and they turned out so so good! Will definitely make again!


    • Averie Sunshine replied: — December 16th, 2014 at 8:00 pm

      Low fat cream cheese, 0 cal sugar sub, and only 1/2 cup brown sugar and they STILL turned out that great, I am impressed and so glad you and your hubby are happy!


  29. #
    Melissa — December 16, 2014 at 4:45 pm

    These cookies were a big hit with my family. I have made a lot of chocolate chip cookies and they said these were their favorite. Thank you for sharing.

    As for a previous post (Linda), I have to wonder if she maybe read an ingredient wrong or added something incorrectly, because they were flavorful and fluffy and just plain yummmmmmy!


    • Averie Sunshine replied: — December 16th, 2014 at 7:59 pm

      So glad you loved them and that your family said they were their favorites! Sometimes people make recipes and sometimes they don’t measure perfectly (I know I’ve mis-measured things!) or some little glitch happens or just due to personal preferences, not every recipe is for every person’s tastes and I can accept that….especially when the overwhelming majority of people write to say they loved them :)


  30. #
    sharina — December 16, 2014 at 5:27 pm

    Okay so I just sprinkled my palms with water as I went along and I did use 1/3 less fat Philadelphia cream cheese and they came out DELICIOUS. WHEW! I couldn’t imagine using any other recipe.


    • Averie Sunshine replied: — December 16th, 2014 at 7:53 pm

      Glad they came out great for you and that you can’t imagine using any other recipe!


  31. #
    sharina — December 17, 2014 at 11:12 am

    I put the extra dough in the fridge without rolling into balls, how do I go about making more out of the left over dough since it turns so hard in the fridge?


    • Averie Sunshine replied: — December 17th, 2014 at 5:04 pm

      Let it soften on the counter for 15-30 mins.


  32. #
    Ann Kittredge — December 17, 2014 at 1:17 pm

    I also found the cookies dry and flat in taste. I was so excited, as the recipe sounded so good. Something is going wrong somewhere. People either love them or they are flat in flavor…


    • Averie Sunshine replied: — December 17th, 2014 at 5:02 pm

      I don’t know how all that chocolate could ever lack in flavor but everyone has different tastes. And dry – nothing of the sort when I make them. Possibly you overbaked them? Even 1-2 extra mins can really make a difference. You could increase the amount of salt to the dough, that may help; I am very sensitive to salt and don’t need much but again, personal preferences. Thanks for trying the recipe.


  33. #
    Chantel — December 17, 2014 at 3:49 pm

    I made the cream cheese chocolate chip tonight. Er-mer-gerd…I think they’re the best I’ve ever made. I’m going to have to hide these or they’ll be gone in my house before Christmas. :)


    • Averie Sunshine replied: — December 17th, 2014 at 4:57 pm

      Er-mer-gerd…I think they’re the best I’ve ever made. <— LOVE IT and so glad to hear that!!!

      I’m going to have to hide these or they’ll be gone in my house before Christmas. :) <— cookies in my house last about…1 day. If you could stretch these til Xmas, you’re amazing!! :)


  34. #
    Francesca — December 17, 2014 at 9:25 pm

    I tried this recipe and but the 2 1/4 cups of flour might have been too much since the dough didn’t really change much shape. They remained as little balls! Nonetheless, the cookies tasted like ones that you would find at Vons, which are pretty good. :)


  35. #
    Kaylee — December 17, 2014 at 9:27 pm

    These cookies were INCREDIBLE. I shared them with friends and they were all in love with them! Will certainly be making these again. Thank you for the amazing recipe!! :)


  36. #
    Kelly — December 18, 2014 at 6:42 am

    I’d like to add oatmeal to the recipe. Would I sub out some flour?


    • Averie Sunshine replied: — December 18th, 2014 at 7:52 am

      Probably but being that I haven’t tested it, not sure how much.


  37. #
    Whitney Stevens — December 18, 2014 at 12:49 pm

    Absolutely perfect with milk. Could not be softer or more moist on the inside! Will be making these from now on!


    • Averie Sunshine replied: — December 18th, 2014 at 1:53 pm

      Thanks for LMK they came out great for you and that this is your new go-to recipe!


  38. #
    Nicole — December 20, 2014 at 12:20 pm

    Okay, so I had just put my last batch into the oven when I decided to read the comments. It’s not very often the pictures of food will be all that is needed to entice to into trying it but this one did (ha ha c’mon look at these cookies!) Anyway, after reading the comments I got nervous. I consider myself a cookie connoisseur. I’ve been baking for years and cookies are my thing so I’d like to think I know what I am talking about. That being said I’ll stop babbling and get to my review of these cookies.

    The Good:
    99% of this cookie is amazing. It has the consistency of those chocolate chunk Mrs. Fields cookies that I used to get in the mall when I was younger and was in LOVE with. It is a thick slightly crispy on the outside and moist and chewy and chocolately on the inside. The amount of chocolate is perfect and decadent. I had no problems at all with my cookies spreading or being over or under cooked. I followed the instructions to a T and they came out perfect.

    The Bad:
    SALT! SALT! SALT! SALT! (I am currently dressed as the Morton Salt girl, yellow boots and all and screaming this at the top of my lungs but since I am on a computer and you can’t see that I will have to trust that the word in all caps, multiple times will help)

    Averie is right. Everyone has different taste buds. Matter of fact whenever we make anything in this house, if I think its under salted, my husband is the complete opposite and he thinks over. If he thinks the salt is perfect, I think its over. It just is what it is. When I first read the recipe I thought right off the bat that 1/4 TSP was definitely not enough, especially using unsalted butter so I auto added 1 full TSP on my own before I even thought about putting them into the oven. I baked them, took them out and drooled (of course, this cookie is seriously scrumptious looking) and then I bit. Tons of chocolate. Plenty of cookie. Not enough salt. I am going to tell you right now if you are any of the people who complained about this cookie tasting bland to try this again and add 1 and 1/2 TSP of salt to your dough OR use salted butter and 1 TSP of salt and your cookie will taste amazing.

    This recipe is AMAZING for people who are sensitive to salt or just don’t like to use much of it. But to people like me who like (okay, love) it, just tweak it ever so slightly and it’ll be amazing to you too!


    • Jacklyn replied: — December 20th, 2014 at 12:56 pm

      I’m going to add salt to my next batch. I went zero salt and they’re way too bland.


      • Averie Sunshine replied: — December 20th, 2014 at 3:21 pm

        Right, I think you have to have SOME salt in the recipe; whatever you’d normally add to cookies of a similar batch size is what I’d recommend. Whatever that amount is varies from person to person.

    • Averie Sunshine replied: — December 20th, 2014 at 3:23 pm

      What a thorough analysis of the cookies – wow, you should work for America’s Test Kitchen :) You rival them with your details! If this cookie, or actually ANY recipe, gets 99% approval, I say that’s a huge success and so glad you love the cookies and found the perfect amount of salt for your taste buds!


  39. #
    Rachel O — December 20, 2014 at 2:33 pm

    These are the most beautiful cookies I’ve ever made! I didn’t chill the dough because it was already quite stiff, but I rolled the spoonfuls into balls before placing them on the baking sheet. I had no issues with them running or becoming too flat. In fact, they stayed a nice puffy shape, and because they were rolled, they were perfect circles. Not to mention that they tasted great! I will definitely be keeping this recipe.


    • Rachel+O replied: — December 20th, 2014 at 2:38 pm

      I wanted to add that I used salted butter and added the additional salt to the recipe.


    • Averie Sunshine replied: — December 20th, 2014 at 3:20 pm

      Glad to hear these are the most beautiful cookies you’ve ever made! Glad they came out perfectly for you and that the recipe is a keeper!


  40. #
    ML White — December 21, 2014 at 7:26 am

    Woa….my cookie dough turned out soooo tough to mix. Tough as in I needed Arnold Schwarzenegger arms to blend it all together. Is that normal?


    • Averie Sunshine replied: — December 21st, 2014 at 7:29 am

      No, I think you may have inadvertently over-added flour, which is easy to do. Always use a very light hand when measuring it. And/or did you add enough cream cheese? Those would be my two guesses.


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