Cream Cheese Chocolate Chip Cookies — These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious! I like to make mine using a combination of chocolate chips and chunks, and you can even use M&M’s in these!
Chocolate Chip Cookie Recipe … with Cream Cheese!
I’ve been wanting to bake cream cheese into cookies for ages. I finally did. And I’m in love with the results.
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 Cookies recipe and replaced some of the butter with cream cheese and am in love with the results.
My favorite recipe calls for 3/4 cup of butter, and for these soft batch chocolate chip 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.
These chocolate chip cream cheese cookies are so soft, moist, and with a richness to the dough like no other cookies I’ve tried.
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.
After trying these soft batch chocolate chip cream cheese 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 can’t wait to start taste-testing and make up for lost time!
What Does Cream Cheese Do for Cookies?
It makes them super soft and moist! In this particular recipe, the dough seems more buttery — which is ironic since there’s actually less butter used, not more.
I can’t taste the cream cheese, but it adds depth, density, and richness that my regular chocolate chip cookies don’t have.
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. 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.
The cream cheese cookies are super soft without being cakey, and remind me of soft batch cookies. The edges are slightly chewy, and the thick interiors are soft, tender, and moist.
Cream Cheese Chocolate Chip Cookies Ingredients
If you’ve never made chocolate chip cookies with cream cheese before, you’re in for a treat! You’ll need just a handful of pantry staples:
- Unsalted butter
- Cream cheese
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Semi-sweet chocolate chips
How to Make Cream Cheese Chocolate Chip Cookies
The steps for this chocolate chip cookie recipe with cream cheese couldn’t be simpler!
- Cream together the cream cheese, butter, sugars, and vanilla extract. Whip the mixture on medium-high speed until it’s light and fluffy. Don’t just mix it all together, it must be light and fluffy before moving onto the next step!
- Add in the dry ingredients and scrape down the sides of the bowl to make sure everything gets incorporated.
- Scoop the cookie dough into large balls and refrigerate for at least 2 hours before baking.
- Bake the cookies for no more than 10 minutes, then let cool for 5 minutes on the baking tray before transferring to a wire rack.
Tip: DO NOT overbake the cookies. They’ll continue cooking on the inside as they come to room temperature, and you definitely don’t want them to become too firm. Remember: you’re making soft batch cookies here!
Can I Use a Cornstarch Substitute?
Honestly, I’m not sure if a cornstarch substitute would work in this recipe. To make these cream cheese chocolate chip cookies soft batch-style, the cornstarch is needed.
Technically, you can omit the cornstarch, but your cookies won’t turn out as soft.
Can the Cookies Be Made with Low-Fat Cream Cheese?
No, 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.
Can I Add Mix-Ins to the Cookie Dough?
I made these as classic chocolate chip cream cheese cookies, but I bet you could add extra mix-ins if desired. Chopped nuts, M&M’s, or your favorite chopped up candy bar would all be good additions.
Just be sure to add no more than 2 1/4 cups mix-ins total.
Do I Have to Chill the Cookie Dough?
Yes, if you want to make soft batch chocolate chip cookies with cream cheese you MUST chill the dough first.
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.
Can I Chill the Dough and Then Roll it Into Balls?
I wouldn’t recommend it. The dough firms up a lot in the fridge and becomes crumbly, which makes it tough to roll after being chilled. You really need to form the cookie dough balls and then chill them for best results.
Can I Freeze Cookie Dough?
Yes, this chocolate chip cream cheese cookie dough freezes incredibly well. Just roll the dough into balls as if you were going to bake them, but store them in the freezer instead.
You don’t have to thaw the dough before baking it, just bake it straight from frozen (note that you may need to bake these cream cheese cookies 1 to 2 minutes longer if baking from frozen).
Tips for Making Chocolate Chip Cookies with Cream Cheese
Cookie scoop: I used a 2-inch cookie scoop to make my cookies because I like them really big. If you don’t have a cookie scoop, use a large spoon and your hands. Just try to make your cookies all the same size so they bake evenly!
Cookie cake: I’ve never tried this myself, but a few readers have asked if they could transform the cookie dough into a cookie cake. My gut says most likely! Use this chocolate chip cookie pie recipe as a reference for bake times.
Make ahead: As I mentioned already, the cookie dough freezes incredibly well. If you plan on making the cookies ahead of time to freeze for later, I recommend freezing the dough rather than the baked cookies.
But that’s just my personal preference as I prefer enjoying freshly baked cookies rather than thawed and reheated ones!
Pin This Recipe
Softbatch Cream Cheese Chocolate Chip Cookies
These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious!
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup cream cheese, softened*
- 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**
Instructions
- 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).
- 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.
- Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
- 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.
- 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.
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.***
- 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.
Notes
*Use cream cheese in a block or spreadable, don’t use fat-free, light or whipped.
**I used 1 cup chips and 1 1/4 cups chunks.
***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.
Nutrition Information:
Yield:
28Serving Size:
1Amount Per Serving: Calories: 170Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 77mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 2g
More Cookies Made with Cream Cheese:
ALL OF MY CHOCOLATE CHIP COOKIE RECIPES!
Cream Cheese Chocolate-Chocolate Chip Cookies — Cream cheese keeps them super soft! Say hello to your new fave chocolate cookie!!
Black and White Cream Cheese Cookies — These cookies combine two favorites in one! Soft, moist, buttery, creamy Cream Cheese Chocolate Chip Cookies are paired with fudgy, intensely chocolaty, and not overly sweet Dark Chocolate Dark Brown Sugar Cookies.
Cream Cheese White Chocolate Chip Cookies — These soft and chewy white chocolate chip cookies use two special ingredients to achieve their pillowy texture: instant pudding mix and cream cheese!
Cream Cheese Cookies — Big, soft, buttery cookies with sweet and tangy cream cheese in the middle!! Oh my….Best thumbprints ever!!!
Softbatch Glazed Lemon Cream Cheese Cookies — Big, bold lemon flavor packed into super soft cookies thanks to the cream cheese!! Tangy-sweet perfection! Lemon lovers are going to adore these easy cookies!!
cant wait to try these! just wondering why is the egg mixed in with everything else first? usually i see cookie recipes mix butter and sugar first then add the egg after.
Because in this recipe, it really doesn’t matter. You can cream the butter and sugar first if you want, then add the egg. Or save a step and do it as I wrote it. Either is fine.
I made the cream cheese chocolate chip cookies. They were so easy and delicious. I left out the 2 teaspoons of corn starch and instead added 2 teaspoons of flour. They were perfect! I don’t like corn starch in my cookies because to me they don’t help keep the cookies soft, instead it dries them out.
I am glad they came out great for you and they were perfect!
Made the cream cheese chocolate chip cookies delicious everyone loves them thanks for the recipe
Thanks for the five star review and I’m glad everyone loves the cookies!
These are delish! I didn’t refrigerate them prior to baking and they came out perfect!
I am glad that they turned out perfect even without chilling prior to baking!
I made these cookies with light cream cheese and they were divine! So soft and fluffy in the center! My only comment is that I would add more sugar next time. I don’t like thigs overly swee so I used scant measurements when doling out the sugar, next time I will try heaping measurements of sugar!A must try!
I am glad you enjoyed the cookies and will make them again. I think that if you simply measure the sugar like I wrote it and not be scant and lighthanded, they will be exactly to your liking.
Avery, can you please organize your Pinterest like you have your website? Into boards by category. I get your emails and thought to look you up on Pinterest. I’d love to be able to go to a category instead of having to scroll all through your Pinterest board looking for recipes. Thanks so much. I love your website and appreciate you so much.
This board of mine on Pinterest in only my recipes, I pin the new ones there, and no one else’s recipes are pinned there other than mine (I don’t pin other stuff or share other things on that board) https://www.pinterest.com/averie/averie-cooks/
I’ve been baking for about 12 years and this has got to be the best chocolate chip cookie I’ve ever had, it’s unexplainable! The cookie literally melts in your mouth! I love it and I will be making them again!
Thanks for the 5 star review and I’m glad that these are the best CCCs you’ve ever had!
These came out great! So I’m looking for a recipe that has the taste of condensed milk in it. Do you know if adding some to this recipe would mess it up?
Thanks for the 5 star review and I’m glad these came out great!
You cannot add condensed milk (or really milk of any kind) to cookies in any meaningful quantity or you will water down the dough. If you want the taste of condensed milk, make this tres leches cake, it’s amazing! https://www.averiecooks.com/the-best-tres-leches-cake/
Can you tell me the weight in ounces for the cream cheese?
2 ounces
Lucious cookie texture and flavor. I followed her directions and these cookies came out better than bakery quality.
Thanks for the 5 star review and glad that the texture was luscious for you and better than bakery quality – love that!
Oh, My Goodness! These are the BEST chocolate chip cookies EVER! I’ve already made them a dozen times and shared the recipe with everyone I know that loves to bake., everyone says the same thing…. Best Choc. Cookies Ever!!!!Thank you for sharing this amazing recipe with us.
Thanks for the 5 star review and glad these are the best CCC’s ever for you! And wow you’ve made them lots of times and glad everyone says the same thing who’s tried them!
I don’t feel like I am making the cookies massive by any means, but it only yields about 8-10 :/ What would be a way to estimate the 2” scoop? Does that mean 2” width of dough? Whatever the answers are, I have finally found my favorite chocolate chip cookie recipe and have officially memorized it! Thank you!
Thanks for the 5 star review and glad this is your favorite CCC recipe!
2-inches is approx yes the diameter of a dough ball. Think large golf ball.
DELICIOUS
Thanks for the 5 star review and glad it was delicious!
Avery…these were amazing. I am enjoying your site so much…..recipes so well written and explained. I love to bake and try new ideas…so thank you so much….am looking into lots of your dinner recipes also….. Sunnie
I am glad you are enjoying my site and recipes!
Followed the recipe entirely and It tastes like the greatest chocolate chip cookie ever made by me.
Made these for my mom who is a life long baker and she gave the recipe a 10/10. Having a little larger scoop and using Airbake sheets I ended up having to bake them for 12 minutes minimum, but they were “soft and pillowy”.
Thanks for the 5 star and glad they were soft and pillowey and your mom gives them a 10/10!
Omg…. Fantastic recipe…. I’m always searching for a better chocolate chip cookie recipe and I feel like I can stop looking after making this recipe!!! The texture is amazing and the recipe goes together quickly!!
Thanks for the 5 star review and I am glad you can stop looking for better chocolate chip cookie recipes after finding this one!
YUM x infinity. This is the best recipe for soft chocolate chip cookies ever! They stay as good as just out of the oven for several days and freeze well, so double the recipe and make extra.
Thanks for the 5 star review and I am glad to hear these are the best CCC’s ever for you!
Hi
I have a question. You said not to use the whipped cream cheese. Why not?
Thanks nina
It’s basically air and water. That is not good for baking. It spreads, runs, and doesn’t work.
Love these Softbatch Cream Cheese Chocolate Chip Cookies, these are actually so delicious , specially my kids love these .
Thanks for the five star review and I’m glad the cookies are a hit for you!
The greatest chocolate chip cookie ever made. Followed the recipe entirely. I used one cup of Tollhouse chocolate chip , one half cup Ghirardelli mini chocolate chips and one half cup pecan nuggets. Cookies are expertly described in recipes.Made additional batch with half the sugar and bitter sweet dark chocolate chips with pecan nuggets. Just as good.
Thanks for the 5 star review and glad these are the greatest chocolate chip cookies ever made! Amazing praise and thank you! Glad all your subs and swaps worked beautifully, too!
Best chocolate chip cookies! I followed directions & they came out perfect. Soft a little chewy & so good. I made smaller cookies 1 inch scoop 10 minutes in the oven was perfect. I only added the chips no nuts or M&Ms. They only lasted a day so I can’t say how long they stay fresh.
Thanks for the 5 star review and glad they are the best chocolate chip cookies for you and perfect!
These are delicious! I’m a little confused about the cookie scoop though- I have a 2 inch scoop like the instructions state but I’m only able to make 21 (compared to 28) – and that’s knocking dough off each scoop?
Cookie scoops are one of the most mystifying products in terms of how they are labeled whether it’s 1 tablespoon, medium, 1 inch, etc. Every manufacturer seems to have slightly different standards of measure and I have never found it easy to compare. Your scope was just probably very slightly bigger than mine. I would not worry about it at all. You might need to bake your cookies an extra minute than I baked mine.
The recipe for your soft batch cream cheese chocolate chip cookies are amazing!! I made them for my son’s girlfriend’s birthday a few years back and have made them over and over. THEY ARE SOOOO good!
Thanks for the 5 star review and great to hear they’re amazing for you!
Commenting again because I forgot to rate! Would give it 10 stars if I could
And thank you for the rating as well!
I just want to say I’ve been making these cookies for YEARS. My family is obsessed with them and they are my go-to. An absolutely flawless recipe. Dare I say, the best cookie recipe in the world? Yes… I think that’s true! Thank you!
Thank you for saying that these are the best cookies in the entire world and a flawless recipe! I couldn’t be any happier to hear that!
The softbatch cream cheese cookie is the BEST choco chip cookie I’ve ever had in my life..its now only recipe I use
Thanks for the 5 star review and I am glad this is the only recipe you use now for chocolate chip cookies!
These cookies are EPIC! They look as if they were done by a machine…so not with the help of a “baller”. Who’d a thunk I would be a baller…lol. anyway, the end product is so delectable. Crispy enough…not too much…soft enough…just enough. Thank you so much for sharing!!
Thanks for the 5 star review and glad that you love these and are just epic for you!
This is the BEST chocolate chip cookie recipe. Made them once it is just the beginning of a long relationship. Will definitely double the recipe the next time. They didn’t last long!
Thanks for the 5 star review and I am glad you will have a long relationship with the recipe!
My husband absolutely loves this recipe!!! These cookies won’t last for so long! I am thinking of making a cookie cake out of this recipe for our anniversary, will it work that way? Any tips?
Thanks for the five star review and glad your husband is a big fan of the cookies, too! Nice to make this for your anniversary in a cookie cake.
Just follow this general idea https://www.averiecooks.com/loaded-peanut-butter-cookie-pie/ but using the recipe for the Softbatch Cream Cheese Cookies.Just bake it off like the PB version in a pie pan, about 20-25 mins would be my guess to start.
These came out very delicious. Just commenting to possibly help someone else out who is thinking of making them larger than the recommended size. I made 24 total, so I had to personally bake them for 20 minutes before they didn’t look so pale anymore. I also had to squish them down half way because I originally made them into balls & they weren’t spreading. Not sure if it was the size of them or not but I want to say that I read after the fact, that others were having the same issue. I’m just not sure if they made them smaller than mine or not. Either way, I think next time I will already mold them into cookie shapes instead as someone else suggested. They were also a little too soft even after letting sit & cool for like 30-45 min. Again, probably encountering these issues for making them a bit too large. Totally my fault! However, I let them sit out overnight & the next morning they were perfect. They were nice and gooey but not falling apart like the night before. I also wanted to mention that I know it comes down to preference, but keep in mind I absolutely love chocolate, however, these were a tiny bit too chocolatey for me. So I may cut back on the chocolate just a bit next time. I’m thinking maybe just a 12 oz package of the semi sweet chocolate chips (1 1/2 cups) might do it. I’m just mentioning this so that if all you have on hand is one package I think that’s more than enough and wouldn’t feel the need to go out to buy more. Anyways, I’m very grateful for the recipe, the family and I enjoyed it very much & I will be looking for more of Averie’s recipes.
Thanks for the 5 star review and discussion on what you did. It may help others. In general, cookies that are resistant to spreading mean the dough has been a bit over-floured and is on the stiff side hence they won’t spread. Something to keep in mind when you are measuring flour is to maybe use a smidge less next time or a lighter hand. Glad you have been enjoying my recipes!
Absolutely delicious cream cheese chocolate chip cookies are amazing very easy to make like in the family enjoy them thanks
Glad they turned out amazing and your family likes them!
Id like to ask what I could substitute to cornstarch? Will that change anything? Super excited to try these out!
This is discussed in the body of the post.
Was great everyone loved them
Thanks for the 5 star review and glad they were great!
This is my husband’s favorite cookie – he even chose them over all the ones his mother makes (which is the first time I’ve ever made something yummier than her’s!) Every time I make this recipe (which has to be more than 20 times now) they get devoured first – even at parties when the desserts are in large quantities. People LOVE these.
Thanks for the 5 star review and glad these are your husband’s favorite cookies (and that he likes these better than his mother’s)! Glad people at parties devour them, too!
Made these cookies last night and they where a BIG HIT!! Everybody loved them including my very picky husband!! Will definitely save this recipe and make again!
Thanks for the 5 star review and glad they are a big hit with everyone including your husband!
I made a boo boo and mixed all of the ingredients together instead of whipping it I hope it atleast turns out eatible 🤦
Will be interesting to see how they turn out.
These are for sure the best chocolate chip cookies ever! They are so soft. I just stick the entire bowl of cookie dough in the freezer for about 45 min, then roll it into tall balls onto the cookie pan and bake. They come out thick, fluffy and so soft! I personally don’t like having to stick the entire pan in the fridge or freezer because that means I would have to re-arrange everything already in there. I find that letting it chill in the bowl (and in the freezer if you’re not wanting to wait 2 hours) works just as well! Thanks for this recipe.
Thanks for the 5 star review and glad these are the best chocolate chip cookies ever for you! And that you have a shortcut for chilling the dough too :)
made these for 4th of July ….with my scoop I got 23 cookies. I made the dough two day in advance, put the cookie balls on a baking sheet and refrigerated for 2 days. When ready to bake , spaced the cookie balls on another cookie sheet and let sit the cookies sit 15 minutes and baked 18 minutes ( mine were slightly larger because of the size of my scoop. As the first batch were cooking, I set up the next cookie sheet and let them sit out while my first batch was cooking…worked like a charm. Everyone loved them. This is the new favorite in our family.
Thanks for the 5 star review and glad they’re a new family favorite!
Delicious! I made with Coconut oil instead of butter.
Thanks for the 5 star review and glad they turned out great with coconut oil rather than butter!
Hi Averie- I love all your recipes! We live in a high-altitude area (4600 ft) here in Utah so how should I alter the recipe to account for this? Every cookie I’ve ever made has gone flat due to the altitude- may be more flour?
I would check the King Arthur flour website regarding high altitude baking. I know they have good resources and tutorials and have more experience with it than I do since I live at sea level.
I rather enjoy this recipe and I’ve actually modify a little bit to be a little like tiramisu especially since it’s soft, I change out the vanilla for coffee and the cream cheese for mascarpone
Thanks for the 5 star review and glad your changes work well for you!
I love your recipes. I try two, three different recipes. My family likes them all and gone so fast. Love it. Thank you.
Thanks for the five star review and glad your family likes my recipes!
OH MY GOODNESS!!! Did exactly what the recipe said left in the refrigerator for 1.5 hours and left out for a little before baking ( when i say a little I mean while I waiting for the oven to pre-heat) and these are absolutely amazing!! If you following the exact recipe you make little cookies balls before baking and you will end up with 90 plus cookies. It takes a little time but so worth every minute of prepping, to making to cleaning and everything else in between to get these amazing cookies. Definitely better than any store bought cookie dough. If I can give it 5 more stars i would! Absolutely amazing!! 😁😄
Thanks for the 5 star review and glad you loved the cookies!
Hi Averie! I’ve been using this recipe for about 4 years now and think it’s amazing! Have you ever adapted it to make a cookie cake (or giant cookie)? If so, how do you adjust? Thank youN
Thanks for the five star review and glad it has been a repeated favorite over the years!
I would basically just make the dough as written, bake in a 350F oven in a 9-inch cast iron or similar for maybe 20-25 mins just guessing, this concept https://www.averiecooks.com/chocolate-chip-peanut-butter-oatmeal-skillet-cookie/ or https://www.averiecooks.com/chocolate-chip-marshmallow-skillet-cookie/
This was my second time making these cookies. They are BY FAR the best chocolate chip cookies – and possibly THE BEST cookies – that I’ve ever made, and I’ve made tons! These beauties are soft and chewy, and stay that way for several days. I only used 2 cups of choco chips, but it was plenty! A rare occasion when lots of chocolate chips is not overwhelming. Trust that 8 minutes is enough for baking even though it may not seem like it at the time!
Thanks for the five star review and I’m glad they are the best cookies that you’ve ever made!
These came out fabulous! This is exactly how I like my cookie (much to my husband’s dismay–he prefers his cookies thin and crisp!). I think next time I will use fewer chocolate chips since I like more cookie in mine, but otherwise they’re perfect! It’s so nice to have a chocolate chip cookie recipe where they don’t spread!
Thanks for the 5 star review and glad these came out fabulous and didn’t spread!
These cookies 🍪 are awesome!! I baked them yesterday and my family loves it! There are almost finish I’m going to have to whip up another batch.
Thanks for the five star review and I’m glad that they were so good you’re going to make another batch soon!
I’d really like to half this recipe and make only about 14 cookies – how do you suggest I cut down the measurements?
I would just halve them down the middle if that’s what you want to do. Mix the egg, then use half.
Or, just make the full batch, freeze half the dough balls, and bake them off at a future date.
Hi.
Recipe looks delicious. I only have almond flour and coconut flour. Will either of those work?
Thanks!
Unfortunately, no. For various reasons, including gluten (lack of) as well as how they absorb moisture (coconut flour is like a sponge), they won’t work here. Sorry.
Hello,
I made these cookies and they are delicious and followed the recipe exactly as directed. The dough was refrigerated over night. However, the cookies flat and thin and not chunky. Would you know why this would be the case? Thank you for your time!
First read this post, it has lots of tips and tricks for cookie baking https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
Second, I am thinking that if they fell flat and thin there was either not enough flour (if the dough was overly sticky/moist) that would cause them to spread. Or possibly baking soda not as fresh as possible and didn’t rise well. Or possibly the cream cheese you used wasn’t full-fat, original brick-style cream cheese. If the second two options can be ruled out, then I go back to flour. I would add an additional 1/4 cup, see how the dough looks, if it’s overly sticky, add a smidge more. It’s an eyeball thing based on how the dough looks since climates, humidity, ingredients, vary.
If you remake, LMK how it goes.
I don’t have unsalted butter could I use salted butter?
yes
The best chocolate chip cookie recipe I have ever come across!!! I baked these on Easter Sunday and my family absolutely loved them. Definitely my go-to chocolate chip cookie recipe from now on. Averie is the BEST!!
Thanks for the 5 star review and glad these are the best chocolate chip cookies you’ve come across! Glad they were an Easter hit with your family!
I cannot wait to try these! They look amazing! Can I substitute the egg, as I don’t have any on hand? With quarantine and all, it’s tough getting out to the shops.
Gosh…I have never tried to make these without an egg. In some recipes you could use a banana but I really don’t think that would be comprable here.
Although this recipe does call for an egg, you’d have more luck adding an extra half banana or so to the bananas called for in this one in replacement of the egg
https://www.averiecooks.com/banana-oatmeal-chocolate-chip-cookies/
Cream cheese can be used as a substitute for egg as well as ground flaxseed.
Can you use gluten free f?
I never have but you can give it a try and see what happens.
I tried it with Red Mill gf flour and they turned out a bit grainy.
I have not made these cream cheese chocolate chip cookies yet but I am anxious to try them. My question is, since they are baked with cream cheese, do they have to be stored in the refrigerator after baking?
No. Same principle as with butter. We bake with it but later on don’t need to store the baked goods in the fridge.
Love this recipe I have made these several times .. veryone loves them to..
I’m glad you’ve made them several times and everyone loves them!
What a great change to the regular chocolate chip cookie!!! First time using cream cheese and corn starch in a cookie recipe. These cookies were yummy!!! Loved the flavor and softer texture.I will make again!!!
Thanks for the 5 star review and glad they turned out great and you’ll make them again!
I will make again, but double the cream cheese. I doubled the recipe but only used 2 1/2 cups chocolate chips (my preference) and added a cup of walnuts. I have a convection oven so i turned heat to 340 and cooked 8 minutes. I yielded 46 cookies. Yum!
Thanks for the 5 star review and glad you’ll make these again!
I love sea salt flakes on top but not sure if I add them on the dough, THEN bake them, or would I sprinkle sea salt on top of the cookies as soon as they come out of the oven? Thanks. Cannot wait to try this version!
After the dough balls have chilled and they are on your baking sheet and ready to bake, sprinkle with sea salt at that point. i.e like these https://www.averiecooks.com/browned-butter-sea-salt-chocolate-chip-cookies/
excellent texture and flavor, now in my cookie database
Thanks for the 5 star review and glad that it went into your cookie database!
Would I be able to make this by hand?
Yes just much more effort.
CAN YOU ADD NUTS?
yes
I used whipped cream cheese by accident will my cookies be ok?
Hard to say. Possibly they will spread a bit but I am not sure.
can I make these into bar cookies?
Yes I’m sure you could but I haven’t tried so can’t make any suggestions.
Hello! Could I use something as a substitute for cornstarch if I don’t have any on hand?
Not really. At that point, they will be similar to other choc chip cookies. The cornstarch is what makes these unique and super soft.
Seriously My absolute favorite chocolate chip cookie recipe. It’s my go to. I wont use any other recipe for chocolate chip cookies any more. So soft and perfect.
Thanks for the 5 star review and I am glad to hear this is your absolute go to and you won’t cheat on the recipe :)
Love these cookies! So soft. I made them today with Baileys Irish Cream chocolate chips and Expresso chocolate chips. Froze some for company.
Both the Baileys Irish Cream chocolate chips and Expresso chocolate chips sound amazing and I bet made the cookies extra delicious!
My husband says these are his new favorite cookie! Your dough recipe lends itself to so many variations. This is the perfect dough for cranberry and white chocolate! Love your recipes!
Glad to hear they’re his new favorite cookies and that you’ve been able to use the dough base for other variations!
I discovered this recipe at least a year ago and have made it several times since. So delicious! I follow the recipe exactly (but use milk chocolate chips due to preference). I just made them for a charity bake sale and had loads of people ask me for the recipe afterwards (sent them the pinterest link). Thank you!!!
Thanks for the 5 star review and glad these cookies have been a favorite of yours over the past year! Thanks for sharing my link with your friends and people at the bake sale – much appreciated!
These are amazing. My new favorite cookie recipe!!
Thanks for the 5 star review and glad they’re your favorite cookies!
Hi not used corn starch before, is it the same as corn flour? I’m in the U.K. so wondering if it’s the same just a different name? Possibly. Thanks
No it is not the same. Corn flour and/or corn meal are different than corn starch.
Yes it is the same! In the UK, corn flour is the same as corn starch. Both are white powders primarily used for thickening. Yellow corn flour is a different product.
Thanks for commenting. In the US, corn flour and corn starch are not the same but in the UK things are obviously different.
Was going to try just based on reviews from Pinterest main page. Read reviews and didn’t like the tone of your reply to this question about the corn starch. There was no need to comment back with anything other than a thank you when someone was just trying to help. Or even gracefully noting you’d been corrected and maybe learned something. Then I decided to look at the recipe. It’s old news and nothing special.
Honestly I get probably 200 recipe related questions on a daily basis. I answer them as quickly and to the point as possible. If my tone to you doesn’t come off to your liking, so be it. There are tons of recipes out there to try. Yes this recipe is old news. I originally made it in 2011 or 2012.
Great repice
These are BY FAR the best cookies I have ever made! Better than Nestle Tollhouse too! These will forever be our go to. I made this recipe exactly the way you said to, and they turned out perfect!! We are making our second batch to give to our neighbors! Thank you!
Thanks for the 5 star review and I’m glad that these are by far the best cookies you’ve ever made! Glad they were perfect and will be your forever go to, how wonderful!
Have you tried using mascarpone instead of cream cheese? how do you think that will work out?
I have not and so I really can’t say. It may be a bit too soft and the dough could become overly soft is my hunch but not sure.
My second batch is in the oven right now. They came out perfect & 😋 delicious. I used cookie butter cream cheese spread and 3/4 semi sweet & 3/4 milk chocolate chips. The last batch I also added some coconut because I seemed to have a lot of batter left. I also have some chocolate hazelnut cream cheese spread I wondering how that would taste? Maybe put less chocolate chips & add some nuts, The possibilities are endless!!! Thank you for the recipe!
Wow your creativity is wonderful and it sounds like you know how to bake! So as long as you want to keep experimenting with things that you think sound good, I’d go for it!
And yes just scale back on some choc chips to make room for some nuts is my suggestion .
Hello! How do you measure your flour pls? Spoon and level or do you dip the measuring cup and sweep and level? Would like to bake them with the correct flour measurement :)
I dip the measuring cup and sweep and level but also use a light hand. Overall though, my recipes are not written to the point you need to be perfect down to the gram. They are not that fussy.
Note that in the summer and more humid times of the year, you may need to use a bit more flour to compensate for the extra moisture in the air.
Been making these for years now. I’ve tried them with the Snickers morsels and most recently with bacon crumbled up in them. They’re always a hit. My family gets excited when I make them. I always forget the chill step and then overcook the first batch for some reason. One of these days I want to make a bunch and freeze them so I’ll always have some on hand to bake. I always direct people to your page when they ask for the recipe. Thanks! :)
Thanks for the 5 star review and glad you’ve been a fan of these for years and have experimented with different add ins and toppings! You are definitely the first person who’s commented about incorporating crumbled bacon.
Thanks for directing people to my page for the recipe, I really appreciate that!
thank you o for the recipe i can’t wait to try them i made the crustless blue berry pie yesterday and every one raved abut it so good thanks Michele
I am glad that the crustless blueberry pie got rave reviews!
I LOVE these cookies!! I have been looking for a good recipe for a while. I like how soft the cookies are and how easy the recipe was.
Thanks for the 5 star review and glad you loved the cookies!
Just made these after searching for a chocolate chip cookie with creamcheese, these are so amazing!!!!! Will be my go to recipe.
So glad they turned out amazing and that this will be your go-to recipe!
I have been cooking these since Christmas 2016. Can’t believe I haven’t left a review til now. They are perfect! I had to do some estimating with the oven temp due to not being sure whether or not it was fan-forced or not (our oven is only fan-forced), and how to cook them from being frozen… I just cooked them on a lower temp and on the same temp from being frozen but for a little longer and they still turned out incredible. My family is obsessed. Thankyou:)
Thanks for the 5 star review and glad you have been baking these for nearly 3 years and that these are an obsession for you and your family :)
This is my go to chocolate chip cookie recipe and I get compliments every time. What are your suggestions for storing and transporting via car a large amount (400)? Not sure that I’ll have space to do single layers, and I’m nervous to stack them since they’re soft and chewy.
Thanks for the 5 star review and glad it’s your go-to choc chip cookie recipe!
Wow…I have never transported that many cookies at once. I would probably accept that they will not arrive ‘perfectly’ in tact but I would just put them in big but semi shallow cardboard or plastic boxes or tubs, layer parchment paper between the layers, and stack them. You’re going to have to I would think. Google for ideas on this too…this is beyond what I have ever done but I’m sure caterers have tips and tricks out there.
I’ve baked a million cookies and these turned out a little “chalky” for me. I could taste it in the dough before I baked, but was hoping it would even out in baking. Texture and rise were totally fine. Any ideas?
I would say cut back on the flour a smidge if you think at all that could contribute to the taste. But since the rise and texture were fine, I am not sure. You don’t want to mess with the flour too much or they could spread but you could test that out. Also sure your baking soda is ok? That may have been the culprit, too.
These made up yummy and soft. Placed dough in freezer for 30 minutes before baking!
Thanks for the 5 star review and glad they were soft and yummy!
Because of room constraints in my fridge, would it be okay to chill the bowl of dough, THEN make them into balls right before baking?
I would not because then you have to chisel out rock hard dough that will be on the crumbly side and difficult to work with and will make things challenging.
Thanks so much.. I feel choc chip cookie drunk.. this is my 5 different recipe looking for the perfect one…This is the best!!
Thanks for the 5 star review and glad that these are perfect and are the best for you!
Love this recipe. Both my kids (11 and 8) asked for these instead of birthday cakes last year. I’ve made them in the past mixing butterscotch chips with semi-sweet and milk chocolate chips, which were amazing! Thanks again for the great tips!
Thanks for the 5 star review and glad your kids asked for these instead of bday cakes for their birthdays – that’s awesome!
Oh my! So very good. Can’t tell you how long I’ve looked for the perfect CC recipe. Of course I’ve had fun eating the near misses but these CC cookies are absolutely the best. I only tried them because of the cornstarch in the recipe. Hadn’t seen that elsewhere and I thought, why not try it? Made a second batch today (just as perfect as the first!) and froze the dough (in cookie portions) for use later. Honestly, I thought if I didn’t freeze some, I’d eat them all. Family agrees. This is a 5 star cookie. Thank you!!
Thanks for the 5 star review and glad you love these so much and that you have a freezer stash waiting, too!
I’ve been making these cookies for a couple years, and I’m sad to say I’m just now leaving a review and a thank you!These cookies are insane.We make them for the neighbors, teachers, bake sales, parties, etc.They never cease to amaze people. Thank you so much for the recipe! I wouldn’t change a thing!!!!
Thanks for the 5 star review and I’m glad that you’ve been making these for years and that they’ve amazed lots of people!!
can i use laughing cow cheese wedges instead of cream cheese??
no
If you had to ask that, then you should not be allowed to operate a stove.
Gooooooooooood!
Awesome!!
Very yummy . Texture is soft and not crumbly at all. Forgot to smush the dough so my cookies were pretty globular. Didn’t chill the dough and turned out good. Baked for probably 10-12 minutes. Definitely WAY too many chocolate chips though. There was practically more chocolate than dough, and wasted many chocolate chips that just couldn’t get incorporated. Will use probably 1 cup next time.
Easy to reduce the amount of chocolate chips if that is your preference next time. Many people love them with all the chocolate chips.
We love these cookies. Always come out so well. I make large ones so don’t get 28 though does make a lot of dough. Have frozen dough too and bake up just as well when thawed. Fantastic recipe.
Thanks for the five star review and I’m glad you love these cookies!
I am making this recipe, just wondering if the flour is sifted or not before measuring. I bake a lot and the directions don’t say sift and the video the flour didn’t looked sifted before measuring. I am sure I will be done baking before anyone sees this since it is so late. Looks great
I never sift, no need to bother here :)
I’ve made these cookies several times and each time they’ve come out amazing! and I receive a lot of compliments from them….so thank you for sharing this recipe! I do have a question about making ahead. I know you said that the dough can be made in advanced and left in the fridge for up to 5 days but what about freezing the dough? Have you done that before? Making the dough and then rolling the dough into balls and then freezing. I’m asking as I will be making a huge batch and would like to get the dough out of the way. Thanks in advanced!
Thanks for the 5 star review and I’m glad you love the cookies.
Regarding freezing the dough, just roll into balls as if you were going to chill/refrig the dough balls but put into the freezer instead. Bake maybe 1-2 extra mins, no need to thaw in advance of baking.
I have made these several times and today, as my husband was watching he snarkily asked “you’re putting cream cheese in those?!” 🤣 silly man (who also knows nothing about baking). Anyways, they are my “go-to” recipe. I want to make them for my mom or grandma and let them “ooh ahh” and ask some questions – they are both excellent bakers and will definitely want to know the secret! Thanks for a fantastic recipe
Thanks for the 5 star review and I’m glad this is your go to recipe now!
I would like to try these but I have no cornstarch. Do I absolutely need it or is there a substitute?
For this exact recipe to get it to be softbatch style soft, you do need it. You can omit it and they will be ok just not as soft with the intended texture.
What if you use arrowroot??
not sure
This is my go-to chocolate chip cookie recipe, they turn our perfect every time! I do a mix of Ghirardelli milk and dark chocolate chips, so yummy!
Quick question though, can you replace the chocolate chips with M&M’s?
Glad you love them so much and they are your go-to recipe!
Should be fine on the M&Ms.
Delicious! Put them in for 10-12 minutes instead.
Thanks for the 5 star review and glad these were delicious!
These sound so awesome, is there any way to change a few things and make them keto?
I don’t know what keto is specifically so really can’t help you with that question.
Ithese look amazing! I can’t wait to try them. After these cookies are baked how long can they sit out at room temperature? I was just wondering if they need to be refrigerated because of the cream cheese.
No they do not and are fine at room temp for a few days. As always, cookies taste best the fresher they are.
This is a great recipe! Thanks
Thanks for the five star review and I’m glad that you enjoy the recipe!
Seriously the best cookie recipe ever! Such a huge hit every time!
Thanks for the five star review and I’m glad they are a huge hit every time and the best cookies ever for you!
You have never had a cookie this good. This is the best cookie you will EVER have.. amazingly moist and rich and so, so chocolaty. This is replacing my old faithful recipe (which doesn’t even compare). So glad I found this. Happy baking!
Thanks for the five star review and I’m glad my recipe is replacing your old faithful recipe!
I am a big fan of all of your recipes! Can’t wait to make these cookies and am wondering if you can use this recipe and add M&M’s with the chocolate chips.
I’m sure that adding M&Ms would be just fine. Enjoy!
Help Averie!! I forgot to wrap my dough in plastic wrap! I just took it out of the refrigerator and it’s soooo hard and crumbling. Howwww do I fix this ?
You can’t really. The fridge dries out dough a ton. I would just bake them and hope for the best but be sure not to over bake or it will make them even drier.
You did an AMAZING job with these!! I love love love chocolate chip cookies and this is my go-to recipe for them. I always get TONS of compliments. I just read one of those recent comments and your reply about chiseling cookies out of cold dough and you are not lying. But I have always made them that way, because I never have room in my fridge to do otherwise. They aren’t as uniform in size, but they work.Just made these for maybe the 12th time (with many compliments) and just wanted to thank you!
Thanks for the 5 star review and glad this is your go-to recipe and always get tons of compliments!
Love this recipe!!! Wondering if I can put all the dough I the refrigerator at the same time rather than the heaping mounds on plate?
I would do it as I recommend or else it’s a lot of elbow grease to chisel out cold dough.
This has become my go-to chocolate chip cookie recipe, and I always get compliments! If I’m in a rush and don’t have two hours for the dough to sit in the fridge, I’ve discovered sticking the dough in the freezer for about 20 min seems to work just as well.
Thanks for the five star review and I’m glad that it’s your go-to chocolate chip cookie recipe and that if you’re short on time, the freezer works just as well for you!
I’ve been making this recipe since you first posted it and I remember there being a side note in the comments about how to keep the cookies fluffy… I feel like it was something about backing off the flour and maybe adding a little extra of something else. Can you remember?
I haven’t touched this recipe in years, it’s literally one of my top three most popular recipes of all times so I have never wanted to mess with it. In order to keep the cookies fluffy, hmmm I am not sure because I don’t remember anything like that. I’m sorry
Nothing is coming to mind or ringing a bell with this recipe. You could possibly try adding 2 teaspoons of cornstarch, that might help you, not sure.
I absolutely love these! They have been a road trip favorite for holiday traveling & in between of course 😊! The only thing I’m wondering about is the color. The bottoms come out brown, but the tops are slightly less than golden brown (almost white). I even leave them in the oven longer. I’m not sure what I might be doing wrong? (I think I tried parchment paper once, and they came out a little better, but I can’t remember. Lol) Thanks again for an amazing recipe!
Dark on the bottom, too light on top, could mean that your oven rack is a bit too low. I would bake on one higher up level of oven rack and that may help quite a bit. Glad you love the cookies!
I’m no baker, but these cookies are fool proof. I even used half white whole wheat flour and they still came out soft in the center. I really appreciate that your directions are very specific (i.e., how many minutes to cream the butter and cream cheese with an electric hand mixer), because I really have no idea what I’m doing, and with the specific directions these cookies came out so awesome. Thank you so much!
Thanks for the five star review and I’m glad you feel that these cookies are foolproof! I’m also glad to hear that you appreciate my specific directions.
Made these last Christmas and everyone loved them
Thanks for the five star review and glad they were a hit!
The Best Chocolate Chip Cookies Ever!!! Thanks for sharing this recipe! Amazing!!!
I’m glad you think they are the best choc chip cookies ever!
These cookies are incredible!I’ve made them several times and everyone loves them! I make a ton because on my block there are a lot of kids and they love them too! thank you for sharing this great recipe. 5 stars all the way oh and by the may my husband is in love with the chcolate version of these too lol
Thanks for the five star review and glad you make them often because they’re such a hit! And the choc version too for your hubby!
These cookies are amazing! I’ve made them twice now, and I didn’t notice until I mixed up the 2nd batch that I was making them wrong!! I’ve been using the whole 8 oz of cream cheese, instead of the 2 oz it calls for…but they’re unbelievably good!! I do have to bake them for a few minutes longer, but we love them! Especially sprinkled w/ sea salt as soon as they come out of the oven :)
Thanks for the five star review and glad they come out great with 8oz cream cheese rather than 2! I love sea salt on cookies too!
Honestly, the BEST chocolate chip cookie I’ve ever eaten! So creamy and chewy! I used 2 cups of chocolate chips only, and it was still wonderful! This is my new choc chip cookie recipe! I can’t believe the difference the cream cheese makes. I wonder if I can add it to my other cookie recipes?
Thanks for the five star review and glad these are the best choc chip cookies you’ve ever eaten! Adding cream cheese to other cookie recipes could involve some trial and error as it will change the structure/texture/etc. of the dough.
I love these cookies the only choc-chip cookie I make but I want to make them in ramakins indiviual ramakins do you think that will work. please let me know asap want to make soon Thank you so much
I have only tried the recipe as written so really can’t say how the ramekins will work. The texture I think will change possibly quite a bit. Good luck!
Absolute best chocolate chip cookie recipe out there. I have tried many recipes and these far surpass others! Have been making them for at least 3 years now, probably longer.
Thanks for the five star review and glad these have been a favorite for the past three years!
Hello! Question, is if okay if I make the cream cheese the same measurements as the butter? Because I like to bring the the taste of cream cheese
No because it will through off the consistency of the dough.
Alright thank you ms. Averie! I’m wondering how to bring out the taste of the cream cheese without ruining the recipe.
Hi Averie! How can I bake this recipe into a cookie cake – what adjustments would I have to make in how long to bake? Thank you!
I’ve only made the recipe as written, so I really can’t give advice if you were to make substitutions. If you Google Averie Cooks cookie pie, there are quite a few options that will pop up for recipes that were already designed in that manner.
Awesome cookies. I just used chocolate chips instead of chunks. They stay soft longer. The grandkids (and adults) love them.
Thanks for the 5 star review and glad these are a hit with everyone!
Truly the BEST chocolate chip cookies ever !!! I am a believer in the cream cheese and corn starch!!
Thanks for the 5 star review and glad you think they’re the best chocolate chip cookies ever!
These are amazing! I have now made these a second time. Can tell me what I need to do if I freeze the raw cookie dough? Do I bake frozen or does it need to thaw? I have never wanted token a cookie dough on hand but this is the best chocolate chop cookie. I have never had any luck baking them in the past and now I am hooked on this recipe. Thank you for sharing.
If you freeze the raw dough just bake for an extra 1-2 minutes or as needed. No need to thaw and you can go straight from freezer to oven.
The best cookies ever! Long story short, these are literally the cookies that stole my fiancé’s heart 3-1/2 years ago. Now his whole family loves them and requests them at every gathering. We’d love to incorporate this meaningful cookie into our wedding and give them as favors! However, the thought of baking 26 dozen right before the wedding sounds insane, so I’m wondering how long I can freeze the dough and maybe get a head start on that part?!
Thanks for the 5 star review and glad these are such a favorite for you two that you’d like to include them in your wedding celebration!
I have frozen cookie dough for 6 months and have no problem with it personally. However since you’re serving these to wedding guests, I think 3-4 months is probably a bit better. I cannot even imagine making 26 dozen of these…my hat is off to you. Please let me know how things go and congrats on your upcoming wedding!!
Thank you so much!!
I did not expect these cookies to taste so good. I kinda expected them to taste like every other cookie recipe out there, but I will never make cookies any other way again. They are the best cookies I’ve ever tasted!
Glad they are the best cookies you’ve ever tasted and that you’ll be loyal to this recipe!
Can you use more than 1/4 cup of cream cheese?
I’m sure you could but then you would have to alter other ingredients and play around with the batter and dough and do your own recipe testing.
hi! thank you for sharing your delicious cookie recipe!!its one of the best that i’ve tasted ;)would like to ask though, what kind of oven do you use? mine is an electrical oven; i baked mine for 13minutes at 180degrees celcius. it tasted great fresh out of oven. pale but soft and kind of just melts in my mouth!!but on the next day its became moist. i kept in an airtight container. was wondering if i should bake it longer:/i stay in a tropical country.
In this case because it’s very humid where you live I am guessing you should bake them longer, until they seem more set, whatever that means in your oven and your climate.
I made the cookie dough last night and kept it in the fridge and took it out when I got home from work to soften a bit. Suddenly I realized I forgot to add the cornstarch into the ingredients last night. I’m hoping they still bake up the same. I sure hope so because they look so yummy! We shall find out!🤷🤷🤷
It will bake fine. The texture will be slightly different – probably softer with the cornstarch, but they will still be soft.
Nice recipe! : ) I just try them and the flavor is just excellent but where I live is 7,000 ft altitud and they turn out no that thick. How can I change the baking soda to turn that thick? Thank you
Being that I don’t cook at altitude, I am not much help here. But ask this question to Google and I know there will be a ton of answers for you.
Just made them today and they were awesome! Thanks for the recipe!
Thanks for the 5 star review and glad you loved them!
Best soft cookie recipe. I love how they taste and they came out beautiful. My husband loved them a lot.
Thanks for the 5 star review and glad this was a hit with you and your husband!
I’ve tried loads of chocolate chip cookie recipes and they never come out as good as these ones do.I only used 1 cup of the chocolate chips and next time I’ll cut down to 3/4cup. I also had to leave them in the oven for 12 minutes. – perfect cookies that are soft on the inside.
Thanks for the 5 star review and glad you love this recipe more than any others for choc chip cookies!
I love these cookies and have made them several times. I tried them with white chocolate and cranberries and those were excellent too. Anyway, so that I never go without them, I would love to have some in the freezer. My question is, do I freeze the dough (in cookie form) or bake the cookies and then freeze?Thanks for your help!
Thanks for the 5 star review and glad you love these cookies! You can do either but I prefer to freeze the dough rather than already-made cookies.
I just made these and even though I added salt to taste, the cookies ended up tasting very bland. The only thing I did differently was use 1 cup of BITTERSWEET chunks + semisweet chips.. I followed everything else to a T. Hubby agreed and said something was missing – said it tasted bland. Any idea what I could do differently next time?
I have no idea why they tasted bland to you…this is my most popular cookie recipe and I have never heard that from anyone and I get hundreds of comments a year about these cookies being delicious. Maybe add more salt? Maybe just use semi-sweet chips or chunks. Not sure. Thanks for trying the recipe.
I use salted butter – that may help…
I have been searching for the perfect soft chocolate chip cookie recipe for the longest time. These really hit the target. They come out so fluffy, tender, soft and deliciously chocolatey. Definately my new favorite and now the only chocolate chip recipe i will use!
Glad these hit the spot and are your new fave and the only recipe you will use!
Do I have to form the cookies into polices or can I just refrigerate the dough and then form the cookies?
If you refrigerate the dough and then try to form cookies it can be very hard and difficult to work with; make as recommended by forming cookies first, then chilling.
Such a great recipe that can be kept in refrigerator for up to 5 days! Loved that part! Who doesn’t live fresh cookies??
Thanks for the 5 star review and glad you love these cookies!
I made these as directed and they were delicious. I wanted to make a cookie cake. Will this recipe work or do I have to make modifications? If I could use this recipe what size pan do you suggest?
Thanks for the 5 star review and glad you loved them!
Cookie cake – you mean like cookies in a pan? https://www.averiecooks.com/category/dessert/cookies/ check out some of the skillet cookies and cookie pies, there are tons to choose from that I have already made. I have never made this recipe as anything other than actual cookies.
After freezing, how long (if at all) do I let them defrost before baking? Thanks
Not necessary, just bake straight from freezer, maybe 1-2 extra minutes.
Thanks so much! Turned out perfect!! My family’s favorite cookie recipe ☺️
Thanks for letting me know this is your family’s fave cookie recipe!
Made the chocolate chip cookies they came out good and tastes really good too. Will make again. Have you tried making banana chocolate chip cookies ? Those are good too would like to find a receipt for them.
Glad you enjoyed these and yes https://www.averiecooks.com/banana-oatmeal-chocolate-chip-cookies/
THE best chocolate chip cookies ever. I will never make another recipe again
Glad you think they are the best and will never make another recipe!
HiMade these soft batch chocolate chip cookies and everyone at home loved them. They turned out so good. I just wanted to ask if there is anything that I can substitute the egg with, and still ger the same soft and chewiness in the cookies. few family members are allergic to eggs. Please help me.
Thanks for the 5 star review and glad everyone loved them! I would try an egg replacer, something like EnerG that you can buy on Amazon. https://amzn.to/2Fr8tVz
Can you use coconut flour?
No, make as written for best results. Coconut flour is too absorbent and will not work here as written unless you are willing to do lots of testing.
How would you adapt the recipe to make them bars?
9×9 or 9×13 pan, bake for 20ish minutes, purely guessing though since I haven’t personally tried.
I made this today I used white chocolate chips baked them as pan cookies. Baked them 14 minutes.
Sounds like a winner!
Has anyone tried this recipe with almond flour? I am diabetic and was curious if anyone has tried the almond flour and used sugar substitutes?
I would not use almond flour here. It has very/no gluten and the cookies will not rise or turn out well, as written.
Very delicious, excellent texture. 5 stars!
Thanks for trying the recipe and for the 5 star review!
Averie, I am a big fan of yours and I made this recipe. I liked that you could make these, freeze & bake later. They were excellent and chewy. I made two batches and packaged them up with some jelly beans and bow for Easter take-home treats. My family loved them. Recently, I made a recipe for almond shortbread where they substituted cornstarch for some of the flour and the result was great so I was comfortable using it in this recipe.The cream cheese really made the difference. They baked in 8 -9 minutes and were perfect. Making them this weekend for a group of friends.
Thanks for the 5 star rating and glad you were able to make, freeze, bake – and with jelly beans, how fun!
I just made these. They are awesome! I had read through the comments before trying it and Katie’s comment about the dough being crumbly? While mixing mine it was staying crumbly and I was concerned but the longer I mixed it came together. I think it’s because the butter and cream cheese was still “cold” and not softened enough. Vickie W’s comment about the uncooked center? Mine looked a tad under-done as well but tasted fine. I cooked the first pan for 10 minutes, the second for 12 and the last for 14. My cookies didn’t spread… at all! But I’m blaming that on the choco-chips! I have never found a recipe that had too many chips in it but this one… wow! Next batch I’ll cut the chips down , let the butter/cream cheese come to room temp and see if that helps. Love this recipe and it’s definitely in my “keeper” file!
Glad they’re keepers for you!
Hi Avery, Am a new addition to your website and quite anxious to try your CCCC Cookies. But what is the “shelf life?”
They would be bagged and heat sealed, so would they still be “good” for up tp 5 – 6 days? Would appreciate
very much your reply.
Fresh is always better with baked goods but yes they will keep 5-6 days, noting that they will of course taste best on day 1.
I made these and they’re wonderful! I’ve baked chocolate chip cookies for years, but these are by far the best. So chocolaty! Absolutely my new favorite. Thanks for sharing the recipe.
Thanks for letting me know these are your absolute new favorite chocolate chip cookies!
hello averie! I’m new to your site, and it’s beautiful. I tried this recipe, and I thouht it was great. however, i never seem to say this, but i think you had WAY too much chocolate ! I used 1 1/2 cups of chips and that was loaded but still ok.
As with anything, people’s tastes vary so do what you think is best with regard to the chocolate amount.
These look and sounds amazing! I want to make them now but I don’t have any cornstarch on hand! :( is it absolutely necessary or can I omit it here?
Thanks!
I would say it’s absolutely necessary if you want the true softbatch texture and consistency. If you can live without some of that softness, okay to omit.
Can you give me the brand name of the chocolate chunks that you used in the recipe?
It was 5 years ago and not sure if they still make these but it was the Enjoy Life brand. If you can’t find those I’d go with Trader Joe’s if there’s one in your area.
They center of the cookies would not cook. I probably baked two rounds. The first round I followed the directions perfectly . . Still uncooked center. The second I probably cooked 15 mins and still uncooked. Anyone else have this problem?
Not sure what to say as I’ve never had that problem with these cookies nor do I recall anyone else writing about it. If your dough balls are very domed and more like golf balls, flatten them to help alleviate the problem.
I made these today after looking for a good CC cookie recipe. Boy oh boy did they hit the spot! I love soft cookies and these were perfectly tender and chewy, melt in your mouth perfection! Definitely will make this recipe again and again! I love that it calls for only 1 egg and 1 stick of butter–not fussy and quick to whip up. These were just amazing!
Thanks for trying the recipe and glad they turned out amazing for you! Not fussy and quick are my goals!
What if I don’t have cream cheese but really want to make these?
Go to the store and buy some if you want them to turn out like the photos. Or choose another chocolate chip cookie recipe that I have – I have about 25 other variations.
This is the best cookie recipe ever!!! My daughter doesn’t like chocolate so I separated some of the dough before adding the chocolate chips and rolled those in cinnamon sugar. She said “Forget the cake, I want these for my birthday party!”
Thanks for trying the recipe – with chips and without + cinnamon sugar. Sounds delish! I am glad these will trump cake for her birthday :)
I don’t have a 2 inch cookie scoop, so could you tell me how many ounces each cookie ball should be?
In ounces, I am not sure. A large-ish ball, smaller than a golf ball but not by a ton.
I don’t know what I could have done, but they didn’t spread at all. They were still in a ball. I doubled the recipe, the only thing I can think I did wrong is maybe I didn’t add the right amount of butter..
Maybe you didn’t add enough butter or potentially added too much flour. Dough that’s overfloured doesn’t spread well and this is my guess in this case. In baking, use a light hand when measuring flour.
My Fiance and I started a tradition last year of baking cookies and dropping them off to the police and fire station on Christmas Eve. We recently moved to Florida and I decided to try this recipe- it does not disappoint!! I can’t wait to make another batch and keep them all to myself! Happy holidays, and to anyone reading this- MAKE THESE COOKIES! :)
Thanks for the glowing praise about these cookies and I love the tradition that you and your fiance started, that is so great!
Mine have a flour after taste! What did I do wrong?? They taste good besides that. They are nice and fluffy and look picture perfect but leave a dry taste in your mouth.
Not sure exactly why but if they taste too floury there is a chance you accidentally added a bit more flour than you thought you were adding is my guess. They’re one of the most popular cookies on my website and people love them – no one has ever mentioned a floury taste so not sure what you did.
Can I add more butter or sugar to the dough to even it out? I only baked a couple so far. How much would you recommended starting out with?
I would just start over, sorry to say. Baking is one of those things that you can’t go back and add sugar after the fact and expect the same results.
Hi. Any thoughts about this recipe in high altitude?? I usually have to add extra flour and 2 tsp of water, then decrease the amount of sugars for the Nestle Tollhouse recipe.
I am not sure how to advise since I live at sea level. Sorry!
These are by far, The BEST Chocolate Chip Cookie recipe I have ever tried. These are mouth watering and every time I eat one I just MMMMM…lol Thank you so much for the recipe. I will make these for all the special occasions.
So glad to hear these are the BEST Chocolate Chip Cookies that you’ve tried and you’ll make them again!
Softbatch Cream Cheese Chocolate Chip Cookies
Oh my word!!! Where have these been my whole life? I made them exactly as your recipe and they are perfect!
People…. make them!! You won’t be sorry!
Thanks for trying the recipe and glad you loved them so much!
why will light cream cheese not work?
It has more water, cookies will spread.
Just made these and they are the BEST chocolate chip cookies I’ve ever made!! Thank you for posting this!
Thanks for trying the recipe and I’m glad they’re the BEST CCCs you’ve ever made!
I’m make & freese in balls as you described. Should they be defrosted or baked frozen?
Baked frozen is fine, add a minute or two to baking time if necessary.
That’s even easier, thank you.
I made this recipe exactly as stated, but it just doesn’t seem right…the dough is very crumbly and not moist enough to stick together. I did refrigerate, but they still seem crumbly, first batch is baking now, but they don’t even look like cookies, just looks like piles of crumbs. Not sure what happened!
If the dough is that dry and crumbly based on what you wrote, I have a feeling you over-measured or used a bit too heavy of a hand when measuring your flour which is a common baking mistake. Thanks for trying the recipe.
These are the best ever chocolate chip cookies! !
Thank you for sharing this recipe.
The only thing I changed , my oven time was 12 minutes. It’s a gas convection. Lois
Thanks for trying the recipe and I’m glad it came out great for you! Glad they’re the best ever CCCs for you!
These are really good, one question. I have anew stove, do you have a recommended cooking time for a convection oven ? Thank you.
Generally convection cooks much quicker than regular so I would start checking at least 3-5 minutes earlier and use your best judgment.
Thank you. I cooked them and they were perfect at at 5-6 minutes.
I’m making these for my Dad for Christmas since he loves a soft chocolate-chip cookie. But I won’t tell him there’s cream cheese in it, hehe!! He’s very old-fashioned and has been eating the same things his whole life!
He’s going to love these! Way to be a sneaky chef :)
Hi there ! I am dying to try this cookie recipe! Would I be able to make these cookies ahead of time and freeze them ? I want to have them for Christmas and I’m trying to make my cookies so I’m not stressing out …. or would suggest I just make the dough and bake closer to Christmas
I recommend making the dough, freezing it after it’s been rolled into balls, and then baking the cookies off fresh when you’re ready to bake. I definitely prefer frozen dough to actually making the cookies and then freezing those because they never taste quite as good. But the dough…totally fine to freeze.
I dont have an electric mixer of any kind. Would it make a huge difference mixing by hand?
I’m not going to lie, this is a trickier recipe to make by hand because you need to cream for 5-7 mins in the beginning; I can’t even imagine by hand how long that will take. Could take 20+ minutes. I have other (most) of my cookie recipes that don’t call for that long of a period. But…you can always try and see how it goes!
Great recipe. I agree with other commenters that these are the best I’ve ever made. Much better even than the “Mrs Fields Recipe” that I’ve been using for 28 years. I live at 7,000 feet in Colorado and didn’t even need to modify the recipe for elevation. 9 minutes each time was perfect with cool batter. (I actually prefer to chill the dough before scooping it into balls since it is less sticky that way. Either way, it seems best to make the batter into cookie shapes because the balls don’t really flatten out while cooking the way other recipes do.)
First time: made 34 cookies. Loved the first one out of the oven. Then our dog ate 27 off the counter! Kids got to split the other 6 and my wife got zero.
Second time: made about 35, which we all enjoyed.
Third time: baked them during our dessert party the day after Thanksgiving. People were somewhat polite with the first sheet. The second sheet I could barely get out of the oven before everyone scooped them up. Way more popular than the apple pie, pumpkin pie, and cranberry bread that I slaved over all day.
Amazing feedback…and I HATE slaving away over desserts only to have the relatively easy stuff be the biggest hit. That’s always the case though, baker’s luck :)
Glad to know that even at elevation you didn’t need to make any special changes. I agree, they don’t flatten much so better to form into balls sooner rather than later.
Your dog! Wow! I guess that the old adage that chocolate is fatal for dogs did not apply here if your dog is fine!
My wife says it just proves how little chocolate is actually in Nestles Tollhouse morsels. Of course, the dog is a 110 pound yellow lab….
Seriously though…I know. There are so many science principles at play from the cocoa content of various chocolate chip brands to whether that adage is even true to whether your dog is a (human-size) superstar genetically….I actually love that stuff. BUT…I’m really glad you love the cookies :)
HI Averie! I am baking these for thanksgiving for eight people and we love our cookies!!! I was wondering if I should double the batch? So excited to try because I have never before!
Use your gut…there will be a ton of other food there but if they reallllly love cookies, then maybe. Enjoy!
My daughter is allergic to corn. What can I substitute for the cornstarch?
I really can’t say because I’ve never tried. Just omit it if you have to.
If I doubled the recipe they should turn out the same right? I’m making a bunch of them for a thanksgiving dinner at work.
They should be fine. Enjoy!
I have made these cookies twice so and both times my husband and daughter gobbled them up!! They are delicious!! With the holidays coming up I would like to make a big batch of the dough and freeze it. Is this dough ok to freeze?
I’m so glad you guys gobbled up these cookies! Yes it’s totally fine to make in advance and freeze.
I want the pumpkin pecan cookie recipe.
I saw it somewhere but lost the site
bobjunegibby@hotmail.com
I have lots of recipes that are very similar to that with their various titles. Google those words and see what comes up by looking at the photos and you’ll be able to see what you had in mind. I have 100+ pumpkin recipes alone. And probably 50 with pecans. And probably 500 cookie recipes. Hard to guess which one you saw.
Should unbaked frozen dough be cooked from frozen or room temp?
I take it out of the freezer while my oven preheats. It does not need to fully come up to room temp – you don’t want room temp actually. You want nicely chilled dough.
I just made these and have them chilling in the fridge, and realized I forgot the cornstarch!! What should I expect?
Not a huge change, just slightly less ‘sofbatch’ style but still soft for sure. Enjoy!
I made this recipe exactly but I only put it in the fridge for an hour because I am unfortunately impatient oops. After 8 minutes, the dough balls were still in the shape of a ball! Which was surprising to me cuz I thought it would flatten easier because I didn’t refrigerate it for that long. Is it because i overcrowded it? I fit all 24 cookies in the pan because I am also unfortunately lazy haha.
Things that are overcrowded will take longer to cook through. Also, you could have over-floured the dough which results in a stiffer dough that spreads less. Or your oven just may need more time to bake them through; all ovens vary.
Pls help me locate you zucchini cookies. Unable to pull it up
I don’t have a zucchini cookie recipe. All my zucchini recipes are here https://www.averiecooks.com/tag/zucchini
Hands down, the best chocolate chip cookie I have ever made! Girl….. This will be my go-to cookie from now on. I only got 22 out of it though – I like big cookies!
Thanks for trying the recipe and I’m glad it’s the best CCC you’ve ever made!
Hello! I’m baking them today!!! But I have an electric oven. Do I have to adjust baking time?
Thank you :)
Bake until they’re done, whatever that means or takes using the oven you have. Enjoy!
Hi, I was wondering if they would still turn out if I used less chocolate chips
Yes you can use less chips.
This recipe sounds amazing! But before I try it I have a question. I do not have cornstarch, only baking soda and baking powder. Can i use baking powder in place of the cornstarch and baking soda combination?
You should make the recipe as written and don’t try to sub because the cookies will not have the proper texture.
These cookies are fantastic! I baked them for around 11 minutes just to get them a little more golden brown around the edges. I will absolutely make these again.
Thanks for trying the recipe and I’m glad it came out great for you!
Thank you for creating this recipe, Averie! I have been searching for a truly soft and chewy chocolate chip cookie recipe for years, and this is it! I love how these stay soft after they’ve cooled, too, instead of getting crunchy and hard like so many other cookies. I will definitely bake these again, especially since I can play with different chocolates and mix-ins (and because my husband is begging for more of these)!
Thanks for trying the recipe and I’m glad it came out great for you! Glad your search is over and you’ll make these again!
Could you use some almond flour and some coconut flour to make them healthier?
This isn’t a ‘healthy cookie’ recipe and I wouldn’t tweak this one. I have lots of healthy cookies and muffin recipes. Google Averie Cooks Healthy Cookies Muffins and lots will come up.
These cookies were to die for! So dense and rich. Also fool-proof. All my cookies came out exactly the same, with very little spread. Definitely a keeper!!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s a keeper!
Absolutely the best cookies I have ever made in my life. This may just have been external variables (e.g. over-packing the flour), but I ended up adding one additional egg (yolk only), because the dough was just the slightest bit too crumbly. Refrigerated for about 3 hours and baked for 10 minutes on the dot = cookietopia. This recipe has already been distributed to multiple friends :)
Thanks for trying the recipe and I’m glad that these turned out to be the best cookies you’ve ever made!! Quite the high praise, thanks!
And yes overpacking flour can be remedied by adding a yolk , great thinking and glad everything worked out great!
These are just as good as she claims! I made them with 1/3 fat cream cheese and these are the best I have ever tasted! Thank you for sharing!
Thanks for trying the recipe and I’m glad it came out great for you! And that you agree it lives up to the claims! Glad they’re the best you’ve ever tasted!
Oh my. Chocolate chip cookies is my spirit food. That looks really fab! May I know what brand of choc chunks do u use in this recipe? I’m unable to get the chocolate I’m using to melt and so they are definitely not gooeyy..
Thanks!
Try Trader Joe’s chocolate chunks. They’re great!
My banana bread! So moist even after it has been frozen ….
How long would I bake this as a cookie cake in a round pan?
Not sure since I haven’t tried. My guess is 20-25 mins…
So this is the second time I made these cookies. The first time, they looked just like the pictures. But not at 8 min. . I had to leave them in for almost 13 min? Anyways, love the recipe. But this time they are pale, and look different?
Any idea of what I might have done? I also had to leave them in for 14 min, any longer they would have burned. How can I get them golden brown? Also should I move the oven rack to a specific spot?
Sometimes with baking even though it seems you did everything exactly the same, there are variables like climate/weather/humidity that effect things, or the way you measured your ingredients, etc. I would not worry about the time on the clock and would concern myself only when the cookies were done to my liking as all ovens, climates, etc vary and bake as long as needed given your variables. Middle oven rack is what I recommend.
Great recipe! Love the cream cheese idea, especially amazing when they come out of the oven. I used only chocolate chunks, no chips. Can I freeze the shaped cookies, instead of refrigerate, if yes, how long would they stay?
Just saw your reply above, 3-4 months ?
Love this recipe, it pops up on my Pinterest all the time ? I was wondering if you had any tips on how I could use this recipe for a cookie cake? I know I could just dump the batter into a round pan and bake it without chilling, but I wasn’t sure if it would bake like a normal cookie cake or if the texture would be off
I would do exactly that, spray a 9 inch glass pie dish with cooking spray and pack the batter into the dish and bake. My guess is probably around 25 to 30 minutes but that’s just a guess. I also have multiple recipes that if you Google ‘cookie pie Averie cooks’ they’ll pop up so you can see what my other recipes look like.
Can the raw dough be frozen? I often make large batches of dough, then portion it out and freeze to have anytime.
Yes, for up to about 3-4 months.
I made these today and followed most of your directions; I only used 1 1/2 tsp cornstarch and instead of sugar I used instant vanilla pudding. The dough came out very crumbly and the cookies wouldn’t flatten during cooking even if I fattened the tops. I also had to cook them for over 12 minutes in some cases.
You didn’t follow the recipe so I’m not surprised the texture was a bit off. Pudding mix is thicker and denser than sugar, and it doesn’t liquify upon being heated like sugar does, so between those two variables that would explain the dry texture. Follow the recipe and you’ll be very happy.
Can I substitute the cornstarch with 1 packet of instant vanilla pudding mix?
I would just make as written and if you want to make pudding mix cookies try these https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
How long can you keep uncooked dough in the freezer for? Not sure if I understand your freezer comment 100%
I store unbaked dough in my freezer for 3-4 months. Do as you feel comfortable with.
You probably have a better idea, so before I experiment, do you think this one would be good substituting the cornstarch for instant vanilla pudding mix as in your other recipe? https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html#
Or will that ruin the texture you get just by using the cream cheese? You have so many good recipes, I’m overwhelmed at which to try! haha
I would make these cream cheese cookies as written and the others as written. I wouldn’t start swapping and subbing unless you have good reason to. I already did the legwork for you, no need to reinvent the wheel with trials and errors :)
Very good point…thank you!! :)
:) LMK what you end up making!
Omg! These are by far the best chocolate chip cookies I have ever made and had! I just made these at 11 pm cause I couldn’t wait till the next morning:) they are soft, creamy, fluffy, and just delicious. I baked them exactly 8 minutes and let them rest for about 5. I will, however, use a bit of less sugar and bit less chocolate chips. Finally found the perfect recipe for Christmas cookies and more. Thank you for sharing this wonderful recipe with us.
Thanks for trying the recipe and I’m glad it came out great for you!
Thank you so much for this AMAZING recipe, it is by far my favorite chocolate chip cookie recipe I have ever come accross! I have shared it with my mom and now this is her go to chocolate chip cookie recipe. :)
I will tell you that not only do I use this as a chocolate chip cookie recipe anymore, I also use it to make white chocolate chip macadamia nut cookies, and for the holidays I just used it and added white chocolate chips and cranberries, all delicious!!!!
Thanks again and Merry Christmas!
Thanks for trying the recipe and I’m glad it’s a favorite that you’ve been able to use for other doughs, too!
If you need a white choc/cranberry cookie, this is the best I’ve ever had. The photos don’t do them justice. https://www.averiecooks.com/2015/12/soft-and-chewy-cranberry-white-chocolate-chip-cookies.html There’s cream in the dough and they are SO soft!
This is the texture I’ve been looking for! I have been on the hunt for a perfectly soft cookie that isn’t *too* cake-like and this is it. (Not to mention it was the tastiest raw cookie dough I’ve ever eaten). My one critique is that it’s not a sweet cookie. Straight out of the oven they tasted a bit floury, but I waited till the next morning to form a final opinion. (Any cookie is fabulous straight from the oven!) The texture was still perfect and the four taste had mostly faded, but it’s still not as sweet as a typical cookie. I think next time I’ll try increasing the white sugar a little.
Other notes on my experience: I, in no way, waited for this to chill over night and the dough didn’t seem to need it. (Though I concede that could have contributed somewhat to the four taste). I let them chill for an hour and popped them in the oven, there was very little spread. 8 minutes was not near enough for my cookies (Perhaps because I made them a little bigger and took them straight from the fridge.) I made two dozen medium cookies over three trays; With two trays in the oven it took 14 minutes with a switch at 6 and with one tray in the oven it took 12 minutes. Fresh out they had that under-cooked gooeiness in the middle and over about six minutes they finished up resting on the hot tray.
This is the closest I’ve ever been to the perfect chocolate chip cookie. Thank you!
This is the closest I’ve ever been to the perfect chocolate chip cookie. <--- Great, glad you loved them! Use a lighter hand when measuring your flour, that could help with the nuances you were describing or try King Arther brand. It's the only brand I will bake with.
Cookies came out great. Note to self: Make sure to leave cream cheese and butter to room temperature, and probably best to let the dough sit for a bit for it to become more doughy. My batch came out very powdery for some reason. I had to add a little water and let it sit for a good hour before baking. After finishing it all up, cookies were for sure put in my top 5! love the gooeyness of them as well as how soft they were.
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s in your top 5!
Very powdery, sounds like a touch of over-flouring. Use a light hand next time when measuring your flour and problem solved. Also winter time weather tends to be drier so you can get away with less flour than in humid summer months, just a baking tip :)
My cookies, while they tasted delicious, came out flat. In fact, this always happens to my cookies! What am I doing wrong?
I have a Tips for Cookie Success post here – employ all of these strategies and you won’t have flat cookies again! https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
Love all your recipes! Do you have a Facebook page?
Thanks! Yes https://www.facebook.com/AverieCooks/
Quick question: due to limited fridge space, could I chill the dough in a bowl before scooping out cookies? I know it would be more difficult to scoop the dough when cold, but it would make this recipe more feasible for me! Thanks!
If you use a plate and just put the dough in balls that are touching each other, maybe that will work – that’s what I do. I don’t recommend bowl chilling because it will be impossible once it’s sufficiently chilled to scoop it out.
Do i need to let the cookie dough in the room temp for 15 minutes ?
Can i just take them out refrigerator then straight to the oven, bake them longer than 8 minutes?
Thanks
Definitely bake straight from the fridge. That’s the whole point of chilling the dough. If you let it come to room temp you’re almost back at square one.
my family loves chocolate chips cookies .I will try these for our fall birthdays Saturday
Will try your recipe. Looks great.
Thank you so much for sharing! I will have to buy cream cheese tonight. I normally buy light or fat free cream cheese. My husband is the “Cookie Monster ” in our family, and I am certain he’ll enjoy these.
Amazing. I had to bake an extra 2-3 minutes because they were really under-done, but they puffed up so nicely. Mine always turn out flat like a pancake with chocolate chip lumps in them. But these were great. Definitely whip the butter/cream cheese/sugars in the first step for the full 5 minutes she recommends. I think this helps keep the cookies from getting flat. Great recipe.
Thanks for trying the recipe and I’m glad it came out great for you! And that they cookies puffed up nicely for you!
Help! They won’t cook. I got 26 cookies as opposed to your 28. As per your warning, I took them out after 10 minutes, let them set, but still not cooked. I put them back in for 3 minutes and no change. Any ideas what I could have done wrong?
All ovens bake differently. I would just continue baking until they’re done in your oven, how ever long that may take.
I dint have a 2,inch cookie scoop, what can I use as a substitute or what would the baking time be with a one tablespoon scoop?
I don’t know exactly the baking time because I don’t make cookies that small. I would say 7-8 minutes as purely a guess. Watch your cookies and your oven.
Is it ok to freeze the dough?
Yes
Thank you. We live 2 hours from the nearest store. I will wait and make them next week. Thanks again
Even if I don’t have enough?
Then I’d use milk but really…I’d go to the store and buy the proper ingredients so they come out tasting like proper chocolate chip cookies, but that’s me.
Help! I only have semi sweet, unsweet, and milk chocolate chips/bars. Can I use either of the other two with the semi sweet? Thank you can’t wait!
I would just use all semi sweet.
I tried these cookies today and it was heavenly! Had the dough in the refrigerator overnight. The only thing I did differently was I put in an additional half cup of chocolate chunks . They were already broken up so I put it in but it turned out perfect. It was just oooey gooey chocolatey and yummy. I’m definitely sticking with this recipe. Thank you so much!
Thanks for trying the recipe and I’m glad it came out great for you! Glad you’re sticking with this recipe!
These sound awesome! We are getting ready to go on vacation, and would like to bake these ahead of time, and freeze them for the trip. Do you think they will freeze OK?
Yes I do and also give freezing instructions at the end of the directions regarding my thoughts on that in more detail.
Ugh … thought I had cornstarch … any replacements possible? or am i running to the store ?? thanks in advance
You can omit but then you’re going to miss out on some of the texture in the final result. Your call. I don’t ever substitute it with anything but I have heard from some readers with allergies that tapioca starch can work. But I’m assuming you don’t have that on hand :)
This is my new go to recipe for chocolate chip cookies! My mom had always made the Toll House recipe and so that’s what I did but these are absolutely amazing! My sister tells me my dad pulled them out of the freezer and told her she just had to try them….needless to say I try to keep his freezer stocked with them? Only change is I use dark chocolate chips, because dad prefers them. We love the chocolate cookies with peanut butter chips just as much too. Trying my luck with a batch of frozen chocolate peanut butter chip dough balls I made a few weeks ago today, wish me luck!
Glad to hear this is your new go-to recipe for chocolate chip cookies! I bet they’re great with peanut butter chips, too :)
Absolutely delicious! One thing I modified, because I didn’t read through the entire recipe before beginning, my fault. I didn’t have 2 hours to refrigerate the dough, so I popped mine in the freezer for about 45 minutes and had wonderful results. The cookies were puffy and had that wonderful crispiness on the outside and melt-in-your-mouth middle. Also, the creaming of the sugars for the 5 minutes with a stand mixer is so important! I know that is one of the reasons they turn out so soft. When I make cream cheese frosting, I cream for quite awhile to achieve that fluffy and creamy consistency. I’m sure that’s one of the reasons for the softness of this cookie. So if some are struggling with the proper consistency with this cookie, make sure you’re creaming for the amount of time in the recipe. It makes a difference! Sorry for the long comment, they were delicious! I can’t wait to try some of your modifications of this recipe.
Thanks for trying the recipe and I’m glad it came out great for you! Glad you can appreciate the longer creaming time and that the freezer trick worked for you!
These are delicious! I mixed Ghiradelli white and semi-sweet and they were great!
Thanks for trying the recipe and I’m glad it came out great for you!
I have made these cookies and I agree, these are the best chocolate chip cookies EVER!
Have you experimented with using some cream cheese in Peanut Butter Chocolate Chip Cookies?
Would love the recipe if you have!
Thank you!
Thanks for trying the recipe and I’m glad it came out great for you and glad you agree they’re the best CCC’s EVER!
Haven’t tried cream cheese in PB cookies but I do have a recipe that just came to mind that almost has that same texture and mouth-feel, it’s older but I still remember them soooo fondly! You will love them! https://www.averiecooks.com/lofthouse-style-soft-peanut-butter-chip-sugar-cookies-with-peanut-butter-frosting/
Do you have any recommendations for high altitude adjustments? I live at 6000 feet.
I don’t bake at high altitude but there’s so much on google if you search for high altitude baking. Enjoy the cookies!
These are unbelievably delicious! So moist and the cream cheese really adds another level of flavor. I don’t think I’ll ever use another chocolate chip cookie recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Glad you’re going to be loyal to this recipe!
I have made this recipe twice and am getting ready to bake a batch to send to my son in Florida for his birthday. I’m concerned they will go flat or worse yet melt. I was planning on packing them in a cookie tin first then in a box for shipping. Do you have any new or different ideas regarding their safe arrival?
I don’t think going flat is the issue but the chocolate getting very melty is always a possibility if the cookies are in un-airconditioned trucks and it’s 80-90F outside. There’s really no way around that other than to ship on dry ice which is overkill IMO. I wouldn’t do a tin as that is going to conduct heat. I would pack in a box within a box. Or a tupperware container within a box.
We live at 7,000ft. I am wondering if your readers have ever mentioned troubles (I.e. flat cookies) from being at such a different elevation than you. I am wondering if I need to make adjustments.
Thank you! They look amazing!!
I don’t have experience with altitude baking but there are lots of websites that have good tips. I would try the recipe as written and if you don’t get the results you want, then maybe employ some of the baking tricks recommended for altitude baking http://www.kingarthurflour.com/learn/high-altitude-baking.html
I did not make any changes and was pleasantly surprised to have them come out fluffy. I have had chocolate chip cookie recipes made for high altitude not come out looking this good. I had pretty much given up on making chocolate chip cookies. I am excited to try more of your cookie recipes!
Thanks for trying the recipe and I’m glad it came out great for you! Even at high altitude – that’s great to hear!
I live in Colorado and have baked these cookies at 7000+ ft and have had no issues. Matter of fact, this is the only cookie recipe that hasn’t come out flat that I have made!
So glad the recipe works great for you at altitude and even though I live at sea level, I know these cookies are never flat for me either. Something due to the cream cheese I think. Glad they’re working for you!
Why should you not use low fat cream cheese?
It has a higher water content and could cause the dough to become overly moist and soft.
These cookies look divine so I thought I’d give it a go. I made two batches of dough and they are chilling in the refrigerator as I write this. I made one batch exactly as your recipe is written, and another batch almost as written but using 1 cup whole wheat flour + 1 1/2 cups regular flour, and an addition of unsweetened shredded coconut along with the chocolate chunks. Can’t wait to bake them up later this evening!
Correction: 1c Whole Wheat flour + 1 1/4c regular flour.
Huge, huge hit at the office for both cookies! This is a keeper!! Thank you.
Omg, your blog is like the holy grail for cookie recipes. These were incredible. I will be following your blog now for sure!
You’re too sweet :) Thanks! Yes, in 7+ years of blogging and 2 cookbooks, I have hundreds of cookie recipes! LMK which ones you try next!
I made these but they didn’t spread out at all. I noticed no baking powder, would that make a difference in the dough spreading?
Baking powder would make the cookies rise, become puffier, and cakier and you don’t want that in this recipe. I would say that either you over-measured flour (very common mistake) and dense, over-floured dough won’t spread easily and/or overmeasured the baking soda and/or you simply needed to flatten the dough mounds more before putting them in the oven.
Does it have to be a stand mixer?
I do not have one..
New at baking …
Thanks
It’ll be easier but a hand mixer will be fine.
I used a hand mixer, but it got a little stiff at the end, so I dumped the chocolate chips in and mixed the last little bit of flour and the chips in by hand…literally. I just put my cleaned hands in and squished it all together.
This is such a delicious recipe. The cookies were so soft and chewy. My son keeps asking for more. Thank you for sharing your recipe. Rating: ⭐⭐⭐⭐⭐. I shall be making future batches quite often I’m sure.
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s a 5 star keeper!
Made these cookies for a birthday celebration at work and everyone raved about them. One of the best chocolate chip cookie recipes I have come across. Thanks so much for sharing your recipe.
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s one of the best CCC recipes you’ve tried!
Hey Averie,
I love chocolate chips cookies and have made so many variations of the classic chocolate chip cookie recipe that I have lost count. With that being said, however, I had never seen a recipe that actually incorporated cream cheese in with the rest of the cookie dough. So when I first made this recipe I was a little skeptical about how well the cookies would actually taste. However once I tasted my first bite of the cookies, I was blown away. Now this is by far my most favorite recipe to use when making chocolate chip cookies. In fact I have made the recipe so many times that I almost have the whole thing memorized. Thank your for sharing this awesome recipe.
Thanks for trying the recipe and I’m glad it came out great for you! And that it’s your fave recipe for choc chip cookies!
BEST cookie EVER!!! Question: I just started another batch and I only have whipped cream cheese….will it work?
Thanks for trying the recipe and I’m glad it came out great for you!
Whipped cream cheese has more water and air in it and so the cookies will likely turn out flatter and spread more.
This is the best choc chips soft cookie recipe. My niece made some using ur exact recipe. Thank u.
Thanks for trying the recipe and glad it came out great for you!
These cookies are so so good – really, some of the best I’ve ever made/had (all of my roommates agree). I actually just used this recipe as the base for some red velvet chocolate chip cookies which turned out extremely well – if you want to check them out, here’s the link: http://www.bakeandtell.com/red-velvet-double-chip-cookies/
Love your blog, by the way – which I’m convinced is home to some of the best cookie recipes I’ve yet to come across!! :)
Thanks for trying the recipe and I’m glad it came out great for you! Thanks for the compliments on my cookie recipes and blog and glad you were able to come up with a red velvet version!
Let me start out as saying that I’m not a great fan of chocolate chip cookies but I did give this recipe a try because my granddaughter loves the “softbatch of chips ahoy”. So when I seen your recipe I said why not. Well she just loved them and so did I . I have shared the cookies with praises, even those who just liked crispy cookies. Thank You for your recipe
Thanks for trying the recipe and I’m glad it came out great for you! And was a hit with your granddaughter, too!
I love oatmeal choc chip cookies no nuts. How can I incorporate oatmeal into the cream cheese cookies while still having creamy moisture without drying out the cookie?
I would say to achieve what you’re looking for you’re going to have to put on your creative chef hat and start experimenting on your own to find your own perfect cookie.
For my perfect oatmeal chocolate chip cookie, these are the winners! https://www.averiecooks.com/2014/11/the-best-oatmeal-chocolate-chip-cookies.html No cream cheese necessary and very moist.
I’ve been using the same recipe my mom has used for years and I haven’t had any luck at getting them just right. I love the idea of the cream cheese and will try my hand at this recipe! They look so delicious! (But there goes my diet!!)
Tried this recipe and the results were not as pictured:( left them in the recommended time and they were pale in color and had a weird unbaked like texture. Tried leaving the next batch in 2 minutes longer but it didn’t help.
All ovens, baking pans, climates, ingredients vary. You have to use common sense and bake until they’re as done as you like, given your set of variables and personal preferences. Thanks for trying the recipe.
Oh my goodness THE BOM. THANKU THANKU 4 sharin ur recipe. I’m not good at baking & I’ve failed every choc chip cookie recipe, but I never gave up. I am so grateful for a recipe where I finally feel I can not go wrong. I’m impatient & didn’t chill the first 8 cookies & they are ginormous & the best! I can’t wait to see how it will taste 2moro after being chilled. I don’t have a stand up mixer, but my good old hand mixer did the job. I’ve pinned a thousand things on Pinterest & ur recipe was the 1st thing I finally tried. We took pics of the cookies to have everybody I’ve disappointed come back. So happy so grateful ThankU Averie :D
Thanks for trying the recipe and I’m glad it came out great for you! I’m flattered that of all the things you’ve pinned, that my recipe is the first you’ve actually made and that it was a huge success!
Hi, I tried these cookies and they turned out really soft. I loved the flavor as well, but was wondering if I wanted them a little crunchier how much butter would you put if you didn’t use cream cheese?
These cookies are, by design, very soft. So I’m not sure what you’d do to make them crunchier. You’d have to experiment on your own.
OMG I am so excited to try this! I just learned about cream cheese vs butter for other things and WOW where have I been all these years?!?!?
Thanks for blogging this!
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.
I’ve made these 4 times now since December. It’s amazing and very very easy!
Thanks for trying the recipe over and over and glad it comes out great for you!
yummy
These cookies are AWESOME!! Definitely going to be my go to chocolate chip cookie from now on. Thank you:)
Thanks for trying the recipe and I’m glad it came out great for you and that it’s your new go-to recipe!
One instruction called for bread flour and one called for just regular flour. Do you use both types.
The directions for this recipe calls for AP flour and that’s what I use. There are other cookie recipes I have used bread flour but not with these.
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.
I think that if you want to bake in a pan, a 9×9 would be better, or even a 9×13, but I think that they’ll just get too thin if you bake in a jelly roll pan. I’ve never tried this recipe that way, but I have tons of bar recipes if you want take a peek, all baked in pans.
https://www.averiecooks.com/category/dessert/bars
Hi there – what is a good alternative for cornstarch – i live in New Zealand, and we don’t have it here. Thanks :-)
There really isn’t an alternative. It’s a grocery-store staple here in the US, sorry you can’t find it!
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 : (
I’ve never had these cookies taste sour after baking and have never heard of that from all the comments I’ve received over the years about these cookies. I have baked them with storebrand cream cheese, Trader Joe’s brand, and Philadelphia. I would try another brand and see how it goes because it sounds like a fluke that your cream cheese went bad.
Also follow ALL these tips for cookie baking success, i.e. King Arthur, Silpat, etc and you’ll have gorgeous cookies! https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
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!
Thanks for trying the recipe and I’m glad it came out great for you! Glad you finally got around to them!
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!
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. https://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!
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!
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!
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!
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!
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!
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!
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!
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!
Thanks for trying the recipe and I’m glad you can’t see your life without these now :)
is it a must to put cornstarch?
what will happen if dont put cornstarch?
They won’t be as soft if you don’t use it and the overall texture will change.
I followed everything but my cookies came out melted :/
Chocolate melts in the oven, yes. So that would be normal.
For all my cookie baking tips for perfect cookies, see this post.https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
The dough melted/ spread instead of being fluffy. The chocolate was fine. I’ll check out the link, thank you.
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!
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.
Thanks for trying the recipe and I’m glad it came out great for you!
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
Thanks for finding the recipe, my site, and for subscribing!
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!
Thanks for trying the recipe and I’m glad it came out great for you and that this is your new go-to recipe, bye-bye mixes :)
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!
Thanks for trying the recipe and I’m glad it came out great for you and that they’re the best CCC’s you’ve ever made!
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.
Thanks for trying the recipe and I’m glad it came out great for you and that they’re the best CCC’s you’ve ever made!
Just made these–and they were perfect! Looked just like the pictures, and tasted even better than I imagined. Thanks for sharing!
Thanks for trying the recipe and I’m glad it came out great for you – even better than you imagined!
So sorry, I see my question has already been answered! I missed it when I looked the 1st time.
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!
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!
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.
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.
There is a print icon in the recipe section right underneath the thumbnail image and if you click it, you can print in the more streamlined fashion you’re wanting.
Can these be made with m&m’s?
Yes, enjoy!
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.
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!
First read this on cookie baking success tips https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html and then do EVERYTHING I list, i.e. King Arthur flour, Silpats, chilling dough, etc. and that will help you in general.
As for these cookies being puffy and dry-ish, that sounds to me like you over-floured the dough. Too much flour will cause both things to happen so use a very light hand when measuring your flour in baking in general. Thanks for trying the recipe! (And also make sure NOT to overbake, that is also realllllly key!)
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
Maybe bake an extra 60 to 90 seconds, give or take. Just keep an eye on them in the last moments of baking. Glad you love them!
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 ;)
Is there any substitute for eggs in this recipe ?
I haven’t tried the recipe without eggs and can’t make any suggestions since I haven’t played tried an egg-free version.
You can use apple sauce as a substitute. I find it doesn’t bind as well though.
I’ve never tried applesauce in this recipe and can’t speak personally to if it will work or not.
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.
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.
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?
Probably would be just fine. Enjoy!
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! :)
Thanks for trying the recipe and I’m glad it came out great for you and that your family was happy, too!
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!!
Thanks for trying the recipe and I’m glad it came out great for you! And I’m glad all my tips and tricks were helpful for you, too!
can you freeze the unbaked dough?
Yes, if you read the directions, I touched on this and the duration, etc.
wow they look amaaaaazing <3
I have one question, what brand do you use for the choc chunks?
Thanks for posting this recipe,
Xoxo
I’ve used all brands but these photos were taken with the Enjoy Life brand. I really like Trader Joe’s, too.
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
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!
Hi! I can’t tell you how happy I am to have people like you in the world! I appreciate all the hard work you put into your recipes to share with people like me that have little time & limited resources to test out things in the kitchen! This cookie recipe is absolutely AMAZING!!! It’s a NO FAIL cookie for me to make with the kids, and it really doesn’t take too long to mix with my little & big helpers! I’ve searched throughout the years for “THE BEST” Chocolate Chip Cookie, and seriously I have found it through your website! THANK YOU, THANK YOU, THANK YOU!!! Can you tell I’m so excited about this? In fact, all of your recipes I have tried are really spot on and good! I can’t wait to pick up your cookbook, too! Keep up the great work & best of blessings to you!!
Thanks for trying the recipe and I’m glad it came out great for you – and that all my recipes you’ve tried have been spot on and good! Thanks for this glowing comment and praise. Honestly it’s comments like these that I truly value and that keep me going when I’ve trialed a cake for like the fifth time and still can’t seem to get it quite the way I want it, because I know that not everyone can do that, wants to do that, has the time to do it, etc. and so thank you for being appreciative and for your support!!
If you try other recipes, keep me posted! :)
I have to start off by saying I’m not much of a baker and manage to make even premixed cakes, cookies, etc. taste awful. However, even in my hands these tasted amazing! Prep time for me was more around 1 hour, just because again, I’m a very novice baker, but these cookies were well worth it. I followed the recipe exactly, except for adding about a tsp of salt instead of 1/2 tsp and I froze the dough before putting it in the oven. This may have contributed to my cook time being around 12-13 minutes in a convection oven. It’s so surprising that a little bit of cream cheese makes such a difference :-) Thanks for sharing, Averie. I will for sure be making these again
Also, for reference, these made about 36 cookies for me, using a 2 3/4 inch cookie dough scooper.
Thanks for trying the recipe and I’m glad it came out great for you even though you say you’re not a baker! You are now :)
Gosh these look and sound amazing! How would you suggest baking it differently or altering some ingredients so that I can get the outside to be crispy yet the inside remaining chewy?
They really aren’t a crispy cookie at all so I don’t know if that’s possible to achieve with this recipe. You could try raising the oven temp to 375F. Sometimes a bit hotter oven than 350 can brown things up more so the outside is more browned/done. I don’t know if that will translate to ‘crispy’ per se, and you could just end with overly browned exteriors, but that would be my only suggestion.
I did not refrigerate these at all. They came out perfect and I’m baking in the mountains and made no adjustments.
Thanks for trying the recipe and I’m glad it came out great for you even without chilling the dough!
These cookies are great! Great texture! We love the reduced fat and sugar in this recipe. And they are not too sweet which lends them to all kinds of mix-ins. Thanks a bunch!
Thanks for trying the recipe and I’m glad it came out great for you!
Is it possible to use a whisk to mix the ingredients in the first step or do I need to use an electric mixer?
I haven’t tried making this literally by hand so cannot say for sure. I’d probably use a wooden spoon rather than a whisk if that was my situation.
I ended up baking two of each cookie. The White Chocolate with coconut pudding are very good even though I overcooked them. The chocolate chocolate chip cookie was good but not as good as the first two times that I made it when I DID remember to put in the granulated sugar. I was very careful to go light with the flour and the white chocolate spread nicely but the chocolate chocolate are more formed. Still taste great!
s o sorry but i cannot find the answer to my question
You asked it on the white chocolate cookie post. Not this one.
I asked a question earlier and did not get a reply. I forgot to put the granulated sugar in the Soft batch chocolate chip cookies. How will that affect them? Also am making the White Chocolate chip cookies but could not find the cheesecake pudding so am using Coconut Cream. Anxious to see how that comes out.
Forgive me that it took me a few hours (rather than minutes) to answer you but I answered your question on the post you wrote it on.
So sorry to be spamming your page with all of my own comments, but I just baked eight of them and my husband and I both love them! Thank you for sharing your recipe.
Thanks for trying the recipe and I’m glad it came out great for you!
I don’t see an edit option, so I guess I’ll make another comment. I read through some previous comments and noticed you said your cookies are formed using 1-2 tablespoons of dough. Mine were definitely too big, so I took them out of the fridge for a minute, split them all in half, rolled them into balls easily thanks to how cold they were, and flattened them back again. Now I have 30 cookies. Still hopeful that they’ll turn out delicious!
My cookies are currently chilling in the fridge. I’m greatly looking forward to baking them, but I’m typing up this comment with one concern; your recipe said you managed to form 28 cookies. I followed the directions exactly and have 15 cookies. I didn’t have a stand mixer so I used a hand mixer on medium-high speed for seven minutes. Do you think the mixture didn’t get fluffy enough? Perhaps I was not supposed to fill the 2-inch cookie scoop? They do appear a bit bigger than the ones in your picture. Honestly I was hoping that maybe you doubled your recipe and just didn’t mention it. :P
My husband hates homemade chocolate chip cookies, I have no idea why, but he just prefers the place and bake from toll house. I made him these cookies last Friday just as a treat and to see if he would like them. He ate the entire batch of cookies by Saturday night! He and I love these cookies, they are seriously amazing and great for picky cookie eaters.
Thanks for trying the recipe and I’m glad it came out great for you and that your husband ate the entire batch in a day! That’s great to hear :)
OMGosh! I made the Cream Cheese Chocolate Chip Cookies with these changes: instead of flour I used Bobs Gluten Free Flour, real butter & vanilla and duck eggs. (I doubled the batch). Chilled the dough over night and 1/2 of the cookies I rolled spoonfuls of cookie dough in walnuts before baking. (My husband has to have walnuts in his CCC) I baked for 8min and WHAM!!! These were UNBELIEVABLE Gluten Free Cookies!!! Beautiful proud little bunches of yummy goodness!!!
Thanks for trying the recipe and I’m glad it came out great for you and that the Bob’s GF and duck eggs (that is a first from a reader in 6+ years of doing this!!) worked out great for you. I love hearing stories like this and so glad you have a hit on your hands!
I’m not one to leave comments on recipes, but these were AMAZING! I must say, my husband was a bit uncertain, but he absolutely loved them! I ended up using twice as much cream cheese, and it was really moist and fluffy. I’m not sure how they taste in comparison to the original recipe.
Thanks for trying the recipe and I’m glad it came out great for you with double the cream cheese and I can imagine that they were definitely soft, fluffy, and moist!
What if I used salted butter instead of unsalted? What difference would that make?
They’ll taste saltier.
Make these and they were not great. I’ve never used conrnstarch in any cookie recipe. Will stick to the experts next time.
Can u tell me , how many gram in cup ? Bc im confused cant try recipe when i dont know the gram ingridients
I use American cups and ounces and unfortunately can’t tell you the gram weight since I didn’t measure it that way.
Sigh…I had such hope. Now, I have chocolate chip hockey pucks. I followed the recipe exactly, measured everything carefully, and baked as instructed. The cookies look like little pucks and have about the same density. They didn’t speread AT ALL which is probably why they look like pucks. They taste awful too despite the fact the raw batter seemed to be awesome. They have no buttery flavor and no cookie flavor…only tasty bits are the giradelli chocolate chips I used…totally bummed.
I think you overbaked them. If they’re that hard, they’re overbaked. All ovens, cookie sheets, climates, etc. vary and bake until done (but not overdone) in your oven with your variables is suggestion #1. Second suggestion is that many people over-measure their flour. Use a VERY light hand when measuring flour. The fact that they didn’t spread at all indicates they were likely over-floured. Thanks for trying the recipe and I think by using a lighter hand w/ the flour and baking less, you’ll be in business next time.
One of my rules is that a bit of dark chocolate every day is requirement. These killer cookies are just the perfect thing. I made a double batch for my husband to take to work yesterday and they were gone in 15 minutes! He only got two. Needless to say they were a major hit!!! Looking for another reason to make them real soon!
Thanks for trying the recipe and I’m glad it came out great for you and that a double batch was gone in 15 mins!! Love that! And also love your ‘rule’ :)
Hi, I wonder if this would work as a bar cookie? Would adjustments be required? Love your recipes!
Probably would be fine; just bake longer than you’d bake cookies, 20-25 minutes or so, but that’s just a guess.
I kept my bigger cookies baking just until a little after 11 minutes at 350 degrees and they came out perfectly, just a tad soft in the middle but not too underdone and most importantly, not overdone. Your recipe is my first chocolate chip cookie attempt and they came out so good! Thanks again! Now I’m excited to try more cookie recipes :)
Thanks for trying the recipe and I’m glad they came out just right: just a tad soft in the middle but not too underdone and most importantly, not overdone. Amen to that!
I already made the dough and the texture is already perfect I see :) However, if I made bigger sized cookies, I would assume I would bake them about 10-11 minutes? I prefer large-sized cookies whenever possible. Thanks for the wonderful recipe!
Yes, bake longer. Not exactly sure how long to say; go with your best judgment and pull them before you think you need to as they’ll firm up as they cool like all cookies. Enjoy!
I live in Australia and just want to check are these US measurements? I just want to ensure I convert these ingredients measurements so they turn out the way the are meant to!
Yes, US measurements.
Hi! I tried this recipe with a few minor tweaks and it worked brilliantly. I over cooked the first batch slightly but it was still delicious. It’s amazing what a difference a little cream cheese makes! I’ve added a link back to your blog as credit for the recipe – thank you
http://themorethanoccasionalbaker.blogspot.co.uk/2015/04/triple-chocolate-chip-cream-cheese.html
Thanks for trying the recipe and I’m glad it came out great for you!
Has anyone tried these with pecans or walnuts?
I haven’t personally but I bet they’d be good!
Thank you for this recipe! I am so bad at baking but I love chocolate chip cookies. This is the first recipe I have used where they actually turned out good. All the little extra instructions (like you need to let them set in the fridge before baking, rotate them at 4 minutes, etc…) I didn’t know. I finally have delicious homemade cookies :)
Thanks for trying the recipe and glad all my tips and tricks came in handy and now you have a homemade cookie recipe under your belt!
Just made these, and they are delicious!! Light and airy with almost a cheesecake taste to them :)
Thanks for trying the recipe on Easter Sunday! And so glad they came out great for you!
These cookies sound amazing!!!! Is it necessary to refrigerate the dough AFTER you shape into mounds or can I refrigerate in a bowl before and form once chilled? I’m definitely making these!!!!
Chill in mounds because trying to chisel off dough from a rock hard mass isn’t fun!
This cookie recipe is incredible! I was impatient and didnt chill the dough before baking. I didnt have limp cookies at all. They were soft and puffy
Thanks for trying the recipe and I’m glad it came out great for you even without chilling the dough!
A question. You Preheat oven to 350F, for how much time? And you must cook the dough at the same temp?
You preheat it until it’s heated to 350F, most ovens that’s about 10 min or less. And bake at 350f.
I tried these tonight and they were really good. I started them too late to refrigerate them for the full 3 hours. Instead I put them in the freezer for 1 hour. I also used half milk chocolate and half semi sweet chocolate chips. One last thing, I have two sizes on my cookie scoop. I used the larger one and still got 4 dozen cookies!! Very good though.
Thanks for trying the recipe and I’m glad it came out great for you! Good thinking on the freezer move to save time!
Hi I was planning to make these cookies today and realized i don’t have enough all purpose flour, can I use whole wheat flour instead?
Whole wheat flour behaves differently in baking than does AP so it’s hard to say exactly if things will work out or what tweaks may be necessary. Good luck!
Made these last night and OH MY GOSH! New favorite chocolate chip cookie recipe. Seriously. They were a hit.
Thanks for trying the recipe and I’m glad it came out great for you and that they’re you’re new favorite CCC recipe!!
I made them, exactly like you said. They turned out OK, but personally I like more diversity in flavour. They taste very sweet with chocolate, but there is no depth in the flavour. I hope I’m helpful to anyone who decides to make them.
Thank you very much for this delicious cookie recipe. I made them with spelt flower instead of all-purpose flower today. They came out absolutely perfect.
Thanks for trying the recipe and I’m glad it came out great for you by using a spelt/AP flour combo!
I am in the process of trying these cookies. I was wondering, you stated that these cookies could be frozen, when would I freeze them before or after cooking? Thank you.
You CAN freeze the dough OR the finished cookies, either way. Now, you don’t have to freeze them if you eat the batch in a few days or a week, but if you’re not going to, you can freeze either raw dough OR finished cookies; I prefer freezing dough and then baking it as needed.
I just made these cookies and they turned out WONDERFUL! Anyone who wants soft cookies – this is the recipe to use. I only used 3/4 cup of chocolate chips and that was plenty so don’t worry if you don’t have enough. My mother just ate 5 sitting here… (:
Thanks for trying the recipe and I’m glad it came out great for you! And that your mom just had 5 :)
Hi Averie!
I made these two weeks ago for work and they were a huge hit! One question though – what if I were to use less cornstarch? Have you yourself tried this?
Thanks for sharing your delicious recipes! :)
Less cornstarch and they will probably be less soft. It’s what gives them their ‘softbatch-style’ taste. If they were a huge hit, I would probably just leave things alone :) Thanks for trying the recipe!
OMG, thought the chocolate chip cookies were bad enough ( in a good way ), and then you tried all those other recipes, LOL.
I was so excited to try this cookie recipe. SO EXCITED. And now I can honestly say I won’t be making these again.
I followed all the instructions to a T and the cookies that came out are monstrosities. Baked for precisely 8 minutes and rotated at 4, the tops are golden and crunchy, but the middles collapsed into a liquid puddle of hot cookie dough. I’m so disappointed. I made a double batch and now I’m going to have to freeze the dough to become a snack for when I PMS or something. Not to mention there are 16 cookies puddles already ruined, crusted onto my cookie sheets because when you let them cool for the required 5 minutes, the middles seep out of the crunchy outer cookie shells and adhere to your pans like Gorilla Glue, REGARDLESS of the PAM I sprayed on before placing the cookie dough and baking.
I’m sticking with my tried and true recipes.
I’ve never personally made a double batch of this recipe because a single is always plenty for me but if the cookies are collapsing and running, that would be an indication that they needed to be baked slightly longer. All ovens and ingredients vary and while you followed the recipe to a T you said, sometimes you have to know when to take the liberty of baking a bit longer and in this situation I think that would have been a good call. Thanks for trying the recipe and sorry it didn’t go as planned for you. So many people have made it with huge success but I’m sorry it wasn’t for you.
Your cookies look amazing, I can’t wait to try out the recipe! I’ve baked cream cheese into cookies before and it was delicious, and you can never have too many chocolate chip cookie recipes. This will be perfect, I can already tell!
Hi Averie!
I have been looking at this recipe for weeks since it is always at the top of my pinterest feed! I’m celiac and want to use an all purpose gluten free flour blend. Have you or any of your readers attempted to make these gluten free?
Thanks in advance!
I haven’t tried but if you want to read through the comments, I’m pretty sure there have been some people who’ve written it to say they’ve done it.
Thanks for this recipe. I love trying variations on chocolate chip cookies. I’ve made these twice now, and the texture is great. I did tweak them to suit our taste – used a generous 1/2 tsp salt, a full cup of brown sugar, and 1/3 cup white sugar. We did think flavor was a bit bland on the 1st trial, as others have said, and the extra salt and sugar in the 2nd batch did the trick.
Thanks for trying the recipe and I’m glad you found the right tweaks for your taste preferences!
i just made these a couple nights ago and they were amazing! The cream cheese definitely makes a difference. They are still nice and soft even after a couple days. I did a mix of semi sweet and milk chocolate chips. But maybe next time I will add less chocolate chips because I’m more of a cookie dough person.
Nevertheless great recipe! Thanks! :)
Thanks for trying the recipe and I’m glad it came out great for you and that the cookies stayed nice and soft!
Hi, I love reading your recipes on IG. I notice that you use oblong shaped chocolate chunks. What brand are they/where do you purchase thwm? I would like to try using them. They make the cookies look even more decadent. Thanks for sharing your recipes.
I honestly don’t use oblong choc chips/chunks often. In this recipe I used them because I had them on hand (Enjoy Life brand) but they can be pricey and hard to find (they’re pretty, yes) but really any ‘regular’ chocolate chip or chunk is fine!
Just tried them, Delicious!! moist! the cream cheese definatly makes a difference!! I made them with three kinds of chocolate, dark, milk and white chocolate chips….turned out great!!
Thanks for trying the recipe and I’m glad it came out great for you and I love your trifecta of chips!
hi! I’m so excited about these cookies and am in the process of making them right now. im about to run to the store because we only had 1 cup of chocolate chips. anyway the dough is chilling in the fridge right now. I noticed it seemed a little dry… I’m not a baker really so I’m not sure what (if anything) I did wrong… too much flour? is there a way to come back from too much of something?
If you’re not much of a baker my thoughts are you over-measured the flour which is easy to do. Always use a light hand with flour. At this point, after you’ve already added the flour and chips, there’s not a lot really you can do to save it. Bake them but be sure to underbake or they will be dry and crumbly. Now you know for next time or with all cookies, less is more with flour. You can always add some but can’t remove.
Your pics had me blown away! In fact I don’t think I can wait for the dough to set for 2 hours in the freezer 0.0 So right now it’s only been half and hour and I’ve already preheated the oven(no patience). I will let you know how they will turn out! And I didn’t have corn starch but added about 1 TBSP of corn flour :/ I won’t be disappointed if they don’t turn out perfect since I didn’t follow all instructions correctly:P
Tried these last night and it is an AMAZING recipe!!! It was a huge hit in my house and I will definitely keep this one! I was a bit skeptical removing them from the oven so quick, left them a little longer, but I could have easily removed them sooner, as indicated. Absolutely delicious!!! Thanks :)
Thanks for trying the recipe and I’m glad you loved them so much and yes, removing from the oven sooner rather than later is always best for cookies I find. Glad you love them!
I just finishing baking these and they were great. You do have to play with the bake time till you get the feel for them in your oven. Most of mine were chewy and soft. Loved them and thanks for sharing the recipe!
Thanks for trying the recipe and I’m glad things worked out and yes finding the sweet spot in one’s oven can take a little bit of trial and error but when you do, the stars align :)
I am making them right now and just realized I don’t have cornstarch!! Will it ruin the recipe?
It won’t ‘ruin’ the recipe but they won’t have quite the same texture.
amazing!! I have made these cookies twice already (in one week) and they are a huge hit in my house!! They dispappear once they are cooked… Turn out purfectly… Soft and chocolatey… Thank you so much for posting this recipe… I look forward to trying more of your recipes… :-) thanks so much!! This is new “go to” chocolate chip cookie :-)
Thanks for trying the recipe twice in one week! I’m glad it came out great for you and that it’s your new go-to CCC recipe!
I made these today and they were really good – I have made similar cookies without the cream cheese and these were way way better. Thanks for sharing such a gem of a recipe! At some point I’d love to share it on my blog (giving credit where it’s due of course!)
Thanks for trying the recipe and I’m glad it topped your other recipe!
These cookies are perfectly amazing! I followed your directions exactly and they turned out great!! Thank you so much for the recipe! Will definitely try more from you! :)
Thanks for trying the recipe and I’m glad the cookies came out great for you!
i melted the butter instead of softening it. Should I start over?
Yes. You can make any of these bars with your melted butter! https://www.averiecooks.com/tag/blondies-2 There’s like 45+ to choose from!
I tried this recipe last night and it was amazing. I’m throwing out my other chewy cookie recipe.
Thanks for trying the recipe and I’m glad it came out amazing for you and that you’re throwing out your other recipe!
I made these tonight, followed your recipe to the letter, and was greatly disappointed. They didn’t bake well, didn’t taste good, and weren’t enjoyable. Not sure what went wrong, but I was really hoping they would work.
Thanks for trying the recipe and sorry it didn’t work out for you. Not sure what to say since so many hundreds of people have commented and written in with success…not sure what went wrong in your case. Thanks for trying though.
Yes, my 13 year old wanted to bake white chocolate cookies and your recipes never disappoint! She made them pretty much by herself and was very impressed with *her* cookies!
Best cookies ever according to my kids! We used white chocolate and chopped macadamia nuts. Great recipe!
Thanks for trying the recipe and I’m glad it came out great for you and that your kids deem them best cookies ever!
My mouth is watering just looking at these cookies.
These are the BEST! I made them at Christmas time and I am making them again for Super Bowl. I don’t understand the negative comments. Unless people don’t follow directions or have less than ideal ovens, I can’t understand how they go wrong. Thank you! When I find something I like, I tend to stick with it. I may just have to branch out and try some of your others. So much for my healthier eating resolution ;)
Thanks for trying the recipe and I’m glad they came out great for you! I agree with you about the negative comments but I’ve learned over the years that there a jillion things people do wrong and don’t happen mention and therefore they won’t have stellar results but all I can do is post the recipe that I know WORKS and has been tested hope for the best on their end :) And usually 95% of people will love it so that tells me the few that don’t, well….oh well :)
So, um, these were… AMAZING! I baked these for my husband’s class and can’t wait for his schoolmates to try them. I think my favorite part is how messy they are ;) Thank you for sharing such an awesome recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Your husband and his classmates are lucky to have you baking for them!
So…I’m not a baker by choice but by force. None of the homemade-from-scratch recipes ever turn out like they’re supposed to at my house. I was skeptical when looking at the finished batter but what the heck, can’t say I didn’t try it. Oh. My. Stars! These cookies are fantabulous! I baked a few without putting them in the fridge and they came out wonderfully puffed, moist, delectable! I tried one before my 3 ravenous boys were released from school. Definitely adding this recipe to my short list of can-do’s!
Thanks for trying the recipe and I’m glad it came out great for you! And now you can bake by choice, not force :)
Love these cookies!!!!! They have become our new favorite! Especially wether I added mint chips with the milk chocolate chips!!! But, I would love to make chocolate, chocolate chip but don’t know how much cocoa powder to use. I don’t want them to turn out bitter. Can you give me help with this… We always make a double batch!! So Good! Thank you
I have a recipe that you’re going to love coming up in about a week – stand by!! :) It’s exactly what you’re asking for!
Til then, these are amazing! https://www.averiecooks.com/2014/02/quadruple-chocolate-soft-fudgy-pudding-cookies.html As well as any linked in the Related Recipes section!
These look fabulous, but I obviously made a major error. This is the most stiff, dry cookie batter I’ve ever worked with. I had to add an additional egg, half stick of butter and some milk just to get it to hold. Stirring in the chocolate chips was a workout. I’m now going to try to bake them off–I’ve put too much money in the batter to throw it out.
I would love to have watched you make them; they look delicious in the photo.
Most of the time when people have very dry dough it’s because they over-measure their flour. With flour, you want to use a VERY light hand. Never hard-pack or smoosh it down, it should be just very loosely laid in the cup. That’s one thing. The others are the type of butter and type of cream cheese used. I used Trader Joe’s brand on both of those. The fact that you needed 1 whole egg AND another half stick of butter, that definitely sounds like very dry dough and I think it’s probably over-measured flour. I hope things come out well for you – keep me posted!
i just took them out of the oven. I followed your recipe but did what you suggested and scooped them into balls the night before and chilled them. Took them out and come to room temperature for at least 10-15 minutes. Baked at 350 for 12 minutes and I got 32 cookies out of it. I’m sure they will be all gone before night. Thanks so much!!!!
Glad they came out great for you and they’ll be gone before tonight :)
I made these today and we thought they were great! Not one complaint. Normally my cookies come out flat but these came out fluffy like you said they would. Was quite happy with this recipe…..def a keeper and I will pass it on. Thank you so much for sharing.
Glad they came out perfect for you and it’s a keeper!!
I just took these cookies out of the oven and followed your directions to the letter. I even made exactly 28 cookies. They are heavenly, soft pillows of pure decadence! I told my son that finding your website was bad for my waistline, because everything I bake works out wonderfully and yummy, and I can’t resist eating the goodies until they are completely gone. No problem, though, my son assured me that since he is thin (he is a growing teenager) he could eat the cookies and gain the weight instead of me! Thanks again, Averie, for another great recipe – you never disappoint!!
Glad to hear these came out great and thanks for the compliments that my recipes never disappoint! That’s so nice to hear!
I’m going to be a rebel and try this recipe tonight. I say rebel because I’ve only made one recipe for years and it is a huge hit with everyone. I plan to follow yours step by step but instead of flattening them I’m thinking about chilling the dough once it’s mixed and than scooping it into balls and baking them. Instead of flattening them. Would there be much of a difference?
Make the dough, scoop into balls, THEN chill. If you chill a mixing bowl full of dough, it’s like trying to chisel out rock hard hunks. Way more challenging than the recipe needs to be if you do it in that order.
OH MY these are tasty!! I def didnt wait the recommended 10 min cool time because seriously they are just sitting there staring at you how can you not!! I used mini choc chips cause it was all I had, but these are fluffy and chocolatey just like I LOVE them…thanks for the cream cheese suggestion..YUMMY!!
Glad you love them and yes, hard to wait for things to cool :)
Hi,
I heavily substituted on this great recipe and the results were wonderful.
Erythritol for sugar
Splenda brown sugar for brown sugar
Earth balance for butter
Better Batter gluten free flour for regular flour
Dairy free cream cheese
The family loved them, thank you for such a versatile recipe!
Gayle
Wow, this is great to hear and thanks for sharing what you did. I have a friend who would seriously do every.single.swap you just listed (dairy free, sugar free, gluten free) and will pass this along to her. Thanks for sharing this because I know it will be helpful to others! Glad your family loved the cookies!
Hi Mrs. Averie. I baked your recipe last night and it was wonderful. I baked slightly longer than 10 minutes, probably 12 and flattened them slightly since they didn’t spread very much. They came out beautiful.
I already have a favorite recipe and I am keeping it, but I’m also keeping yours. I was kind of hoping you would check it out.
You see, there’s aspects of both recipes that I love: the puffiness of yours. On their cookie, they make brown butter and it gives it more of a toffee flavor, and they use dark brown sugar for an even more rich flavor. They say melting the butter lends to a chewer cookie. I hope you follow, I might not be explaining very well.
The recipe is by Cooks illustrated, I’d love for you to check it out.
I’m very familiar with the Cooks Illustrated recipe and used to make it often, actually! I got out of the habit of those cookies only because sometimes I didn’t want to take time to brown butter, but you’re right, there is no substitute for the depth of flavor you get. However, those cookies definitely come out thinner and I do love a thick cookie. So many cookies, and depending on what you’re looking for, there’s a cookie for everyone! Glad my recipe came out beautifully for you and you have a new recipe to add to your arsenal.
I think I have just pinned about a half dozen of your recipes. I am a cookie maniac!! Question….how long will your cream cheese cookies stay fresh in the freezer. Also, what is the etiquette for using bloggers’ recipes when selling baked goods? I don’t have a shop, just craft fairs and bake sales. Your input and advice will be greatly appreciated.
If you put the dough balls in the freezer raw, I would say 4-6 months. If you bake the cookies, freeze them, and then pull them out, I’d say about the same but my preference is the former for the just-baked-taste.
Also, what is the etiquette for using bloggers’ recipes when selling baked goods? = Pay me all the money you make since I developed the recipe :) Just kidding! I don’t know…it’s a bit of a gray area. You’re making money from my recipes that you got for free. Somehow that doesn’t feel super good to me but I’m sure it happens frequently. I would say at the very minimum you need to CLEARLY state your source, i.e. me and my blog with display cards or something so people know where the recipes came from. Tough question and I’m asked it quite a bit, actually. I have thought about it lots and I’m never exactly sure what to say other than making baked goods for your family and friends is one thing but when you start making money and are selling them for profit, that’s ethically and legally different.
Best cookies ever! Thank you
You’re welcome! Glad they’re the best ever for you!
This is the only way i will make cookies again thank u!!
These are sooooo amazing, thank you so much for the recipe!!
Glad you enjoyed them!
Thank you, thank you, thank you! I have struggled making chocolate chip cookies for decades. I made 2 batches of these this weekend for my son’s band concert cookie reception on Tuesday. They are moist with my perfect bit of gooey- which was easily altered to satisfy my “gooey ick” husband.
This recipe is my new go-to!
Glad this is your new go-to recipe and that this recipe ends your decades-long struggle with CCC’s. That’s awesome news!
Hi Averie! Thank you so much for sharing this recipe. I found it on Pinterest and made it yesterday, and I think I’ve eaten about half of the product already. ;) They are absolutely delicious! I followed your recipe exactly except that I only had 1/3 less fat cream cheese on hand. I’m happy to say that the cookies did not spread at all…I didn’t allow the dough to come up to room temperature before baking, so maybe that helped. I will most definitely be making these again! And here I thought my original chocolate chip cookie recipe was the very best. I was wrong! :)
So glad these are your new fave and even beat your existing choc chip cookie recipe AND that you were able to pull them off with 1/3 less fat cream cheese – so awesome!
THANK YOU SO MUCH FOR SHARING THIS RECIPE! It made like, 40 cookies for me (in addition to all the dough eaten!). The rest of my family really enjoyed them too because they weren’t too sweet. I want to try using some Greek yogurt in substitution for some of the remaining butter, maybe melting it (butter), using sour cream, and maybe adding some whole wheat flour instead of all the regular flour.
I beat the corn starch in with the butter mixture and only used about half of the chocolate chips called for (they were still very chocolatey). Nine minutes in the oven proved to be not enough, but ten was perfect and they looked just like the pictures!
I put my dough into balls how I would want them to turn out (because I knew they wouldn’t spread). They still looked like drop cookies because I didn’t handle them too much and I think that is the trick. Letting them cool for five minutes on the tray was vital because they cooked some more on the hot tray.
I love this recipe as a base for cookie ingredient experimentation and they tasted fantastic on their own! Thanks again Averie! This recipe is definitely a keeper!
Glad this recipe is a keeper for you and that the cookies came out just perfectly…and I’m impressed you got like 40 out of the batch! I get too impatient to roll my cookies small and just make them bigger usually :)
Me and my mom tried this excellent recipe. At first they were doughy with 8 minutes but the second time we added 4 minutes and pushed them down. When they came out they were extravagant. The inside was baked to perfection. All together we had 13 minutes. Thinks for the recipe.
Glad you enjoyed these and found the perfect baking time in your oven!
I’m going to give these a try. I use cream cheese in my mashed potatoes with great results so perhaps this will be good too.
I noticed that your other chocolate chip cookie recipe takes 2 cups of flour, but this recipe takes 2 1/4 cups of flour. Is that correct?
All doughs are slightly different and yes for this dough, you want to make the recipe as written with 2 1/4 cups.
Made these over Christmas, with 1 1/2 cups semisweet chips and 1 cup Heath toffee bits. They were wonderful, and a big hit with my (at times critical) in-laws. Thanks for a great recipe! :)
Mmmm I love Heath bits and can see where they’d be great in these! Glad you enjoyed the recipe!
Just want to let you know that I made them today very good I might of add a tish to much salt but that was my bad..just want to give you a little positive vibe :)
Thanks :) and glad you enjoyed them!
I tried these tonight and due to lack of time and patience to chill the dough, so I tested just a few cookies to see how “thin and flat” they would come out. I have to say I had the complete opposite issue. They were very fluffy and round. So I flattened them the next batch and had good results, even without chilling the dough. Overall not bad, not what I expected, but still tasty.
So good if directions are followed properly! Very delicious and soft!
Thanks and glad they came out great!
I too have discovered this cream cheese secret. Love the results. Have you tried the cream cheese swap in snicker doodles yet? Equally amazing. Glad I found your blog. Think I’ll look around a bit. :)
I have a white chocolate version but haven’t done it with snickerdoodles…yet.
https://www.averiecooks.com/soft-and-chewy-white-chocolate-cream-cheese-cookies/
i really want to try making these today but noticed your notes say not to use light cream cheese. Is there anyway of getting around this? It’s all I have in my fridge at the moment. Thanks for your help!
It can make the dough runnier, thinner and yield inconsistent results. Some people have used it successfully, others haven’t. You can try and see what happens – never know til you try!
Look forward to trying these. My favorite choc chip cookies are made with half butter/half Crisco – yikes! So… I’m happy to replace with cream cheese. My oven cooks oh so slowly. Ten mins would never be long enough. Sigh. Do you use convection for cookie baking?
I don’t have a convection oven so just regular! All ovens vary, as do climates, so that can definitely impact baking time.
I made these tonight for my husband. He usually hates it when I make new versions of chocolate chip cookies, he just wants the regular kind, but I like to experiment! And he loved them! I added extra salt on top of them before I even read the comments about lack of flavor, and he seemed to think the flavor was great. (I didn’t eat any so I can’t vouche for his palate) I had to bake them about 3 minutes longer, over the 10 minute warning, but they still stayed soft and looked nice and I was pleased with the result and would make them again to take a party or something.
Glad they worked out great for you and your husband loved them!
I had such high hopes for this recipe. My whole family did, in fact. Unfortunately, it didn’t work out as described. Even a second batch failed miserably. I double checked measurements, but each time they weren’t fluffy, but pancakey. So sad!
I’m sorry they didn’t work out. When you say pancakey, do you mean flat? Are you baking with King Arthur flour? Baking on a Silpat? Those things REALLY make a different – see this post for tips https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
Made these cookies today (followed recipe as written) and they are a HUGE hit! My only regret is that I didn’t double the recipe! I did ‘smash’ them a bit after a few minutes in the oven, as they seemed to be keeping the round shape (I didn’t refrigerate). Definitely a keeper!
Glad the recipe was a HUGE hit! Thanks for the great feedback!
I’m gonna have to try these with my favorite mint chips
It seems I had the same issue as others with these cookies. They weren’t really what I was expecting. I did follow the recipe accordingly and I am an avid baker so I know my measurements, but these cookies kind of disappointed. I really wanted them to work out because I was excited to try cream cheese in a recipe, but I think I’ll stick with my usual recipe. However, thank you to the author for posting this recipe as it is always fun to try something new, even if it doesn’t work out as you expect!
I’m sorry they weren’t what you were expecting. Not sure what I can do differently other than write about them as best as I can with lots of details, and take lots of photos, so everyone’s expectations are met. Thanks for trying the recipe.
HELP!
I love baking. And I’d say I’m a little better than just good at it. However, I have been searching and searching for the right cookie recipe and have failed! I seen yours on Pinterest and immediately thought EUREKA! However, I tried and failed :(
I did everything your recipe called except mine came no where close. They’re still not soft (which is what I dream of every day) and they lacked taste! Please help, I’m running out of hope!
Thank you
-Roxy
If they’re not soft, bake for less time. If they lack flavor, you may want to add a bit more salt. Read through the comments too…lots of people who’ve made these very successfully and that may help you.
My Son and I made your cookie recipe
for Santa, they were amazing!! I followed your
recipe exactly. The best chocolate chip cookies
I’ve ever made! Thank you for sharing such
a wonderful recipe. A new staple in my house.
Thanks for trying them and glad they’re the best choc chip cookies you’ve ever made!
I am trying these right now, I did everything exactly as the directions stated and I took them out after 8 minutes and they weren’t cooked! This outside was a little bit but the inside was still dough, it hadn’t changed at all. I know that they can be a little doughy still at the end, but this was too much. That, and they were still in the shape that I dropped them on the pan. They hadn’t spread at all. It was really strange. I’m cooking them longer hoping that they will work out as the recipe sounds great.
Not flattening and still doughy in the middle..just bake awhile longer. Very easy fix!
I made a batch and they are wonderful. Thanks for the recipe
So glad you enjoyed them! Thanks for trying the recipe!
I made these expecting great things. I was greatly disappointed. Minus the chocolate chips, they are very dry and bland. I’ll stick to my tried and true Toll House recipe.
they are very dry and bland. <--- sounds like you possibly could have over-baked them or over-added flour if they're dry and bland, but all taste preferences are different so stick with your favorite recipe if you prefer it. Thanks for giving these a try.
Hi if i wanna substitute the egg in this recipe, what should i subtitue it with ????
I have no idea since I haven’t tried.
I’m trying to improve my baking skills so I decided to try your recipe!
Sadly, i think i did something wrong so I thought i’d seek help so when i try them again I know what not to do.
I followed your recipe almost exactly to the tee. The ONLY things i didn’t have were baking soda and cornstarch. My grandmother told me I could use baking powder instead of baking soda and adding a little more flour would make up for the cornstarch (i ended up not adding anymore flour because 2 1/4 cups seemed like enough). Anyways I chilled my cookie batter for a little because i had to make some togo for our company and I allowed the rest to chill. The cookie batter I only let chill for about 15 mins came out really cakey and dry and bland, which was really shocking because the wet batter was sooooooo good lol.
Is there something i did that ruined it? Was it the baking powder or the lack of baking soda? Please help! Thanks
Also, I’m letting the rest chill overnight to see if that would make a difference. If not I’ll remake them. Or do you have any tips for saving terrible cookie dough? lol
There are a few issues – your grandmother’s suggestions, while she means well no doubt, are what did these cookies in.
My grandmother told me I could use baking powder instead of baking soda = WRONG. Not the same. There is a reason each ingredient exists and you cannot interchange them in baking, period. Baking powder makes things cakey! It’s what you use in cakes and muffins. In cookies, it will create a cakey cookie, with rare exception.
adding a little more flour would make up for the cornstarch = Not at all. All you did was over-flour the dough, drowning it in flour, thus the butter and cream cheese and sugar flavors are all masked by too much flour, hence the blandness.
At this point, you really cannot save it. I mean there are things I could do with it to make shortbread bars out of it, but you’re not an experienced baker so just scrap it, start over, and follow my recipe. You’ll be fine then! And if you are a ‘salt person’ (I’m not), add more salt than I call for; that’s insurance against blandness.
These cookies turned out great! Definitely saving this recipe for my collection. I read the other comments before baking so I made a change to the salt content. I used regular salted butter since that’s what I had on hand and I added 1 tsp salt instead of the 1/4 tsp called for. Wasn’t sure how many tbsp of dough per ‘mound’ to put on the sheet but I varied my cookies between about 1 tbsp-2tbsp. I also shaped them more like hockey pucks rather than circular drops. Out of the oven, they were amazing. Nothing like a freshly baked cookie. The next day, they were still crisp on the outside and nice and soft on the inside. I varied my cookie baking time between 8-10 minutes, depending on size of cookie. The larger the cookie, the longer the bake time. Very happy with how they turned out. Boyfriend was eating them off the sheet almost as fast as I could bake them! :-)
Glad they came out great for you and that your boyf was eating them as fast as you could make them – that’s all I needed to hear to know they’re a hit :)
Thank you for this recipe! I’ve made two batches of cookies since Monday, and now my family is begging me to make another. These were honestly the best chocolate chip cookies and we cannot stop eating them! Thanks again :)
So glad they worked out great for you and sounds like your family is loving them – I love that you’re on almost batch 3 in 5 days or so! Your family is like mine :)
Did not like these at all I think there was too much flour. I followed the recipe to a T and they were incredibly bland. They did not cook right.
When measuring flour, make sure to use a VERY light hand. That could have been the issue based on what you said.
First of all, these cookies are AMAZING!!! I made my first batch tonight. My husband and their crew had to work christmas so I thought I’d make some treats for them. I’m not an avid baker, but this recepie was very well written and easy to follow. I, myself am not a cookie person, however even I had a few, and kept going, WOW! These are really good! Everyone else loved them and I can’t wait to make them again! Thanks so much! <3
So awesome to hear these were a big hit and a success!
Averie,
I made your pretzel chocolate chip cookies tonight and they came out flat and underdone :( By one stick of butter, do you mean half a stick? It seems there is too much butter. ?
1/2 cup of butter is 1 whole stick and yes, that’s what you need to use. If your cookies were flat and underdone there are a few things…underdone you can solve by baking a bit longer. If the dough is EXTREMELY sticky, maybe you butter is just extra ‘buttery’ and in that case add slightly more flour to the dough to firm it up. Make sure you chill the dough, and follow these tips for thicker cookies, i.e. Silpat, King Arthur Flour, etc. https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
“I’ve made some successful cookies in the past but I was never 100% satisfied with them. I found this recipe and oh-my-God THANK YOU for sharing this for all to see! I made a batch and had my mom try one; as soon as she bit into it she said, “Oh my God”. I use oat flour instead of all-purpose because I like the way it tastes better, and I think it’s slightly more healthier for you? Anyways I digress, I FREAKING LOVE THESE COOKIES. My boyfriend requests these all the time and says they’re the best he’s ever had. I have to agree with him!
Happy Holidays!”
“absolutely the best chocolate chip cookie recipe I’ve done yet. This one
Will be my go to from now on. Turns out perfectly if you follow the directions!!!”
Recipe is absolutely great only adjustment I made was the semi sweet chocolate I always use milk chocolate tastes sweeter but all in all fantastic!!
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?
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.
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.
I wanted to add that I used salted butter and added the additional salt to the recipe.
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!
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!
I’m going to add salt to my next batch. I went zero salt and they’re way too bland.
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.
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!
Absolutely perfect with milk. Could not be softer or more moist on the inside! Will be making these from now on!
Thanks for LMK they came out great for you and that this is your new go-to recipe!
I’d like to add oatmeal to the recipe. Would I sub out some flour?
Probably but being that I haven’t tested it, not sure how much.
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!! :)
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. :)
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. :)
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!! :)
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…
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.
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?
Let it soften on the counter for 15-30 mins.
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.
Glad they came out great for you and that you can’t imagine using any other recipe!
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!
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 :)
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!
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!
My dough came out super sticky while rolling them. Kept sticking to my hands like peanut butter. Help?
Add a little more flour and/or chill the whole bowl for 10-15 mins in the fridge/freezer, then try again.
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.
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.
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!!
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!
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!
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!
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
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 :)
Would this work with Neufchâtel?? That’s what we normally have in the house.
I haven’t tried it in this recipe, but it probably will. Although cannot speak personally to using it. LMK if you do!
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.
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!
Hi, I was wondering if you could use chocolate cream cheese in place of regular cream cheese? They look really good.
I bet you could and I bet it would be AMAZING! Keep me posted!
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!
Glad to hear they turned out great even without chilling! Merry Xmas!
Thank you, Merry Christmas to you!
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.
X is Greek for Christ. It’s not removing Christ from Christmas. Just another way of writing it out. Xmas should be pronounced Christmas not exmas, because that’s how the X is pronounced in Greek.
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
Please see this post for cookie tips and tricks, i.e. Silpat, King Arthur flour, and more https://www.averiecooks.com/2014/11/the-best-oatmeal-chocolate-chip-cookies.html
If you’re doing all those things and then still have flat cookies, write back :)
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.
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!
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.
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.
The recipe calls for a total of 1 cup sugar. 3/4 cup brown and 1/4 cup white.
I bet the choc. chip with cream cheese AND chopped maraschino cherries would be good too…
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!
Thanks for trying these! So glad you loved them and that they’re the best CCC’s you’ve ever had!! Such high praise! I have a brand new amazing M&M cookie recipe for Thursday of next week if you can wait that long otherwise I have 2 other recipes!
https://www.averiecooks.com/2014/01/soft-mm-chocolate-chip-cookies.html
https://www.averiecooks.com/soft-and-chewy-mms-cookies/
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!!
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 :)
I am muching these cookies while typing! It turned out great! I love my cookies chewy and these are perfect.
Thanks for sharing : )
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!
QK
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’.
these are quite literally one of the best cookies i’ve ever eaten!!!!!!
Awww, that’s awesome! Thanks for saying that! Glad they came out great!
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! :-)
Yes, do it :)
I too found these flat-tasting and not sweet enough. The texture is good but the flavor is, lacking.
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.
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!
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.
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
Amazing cookies! Thank you for the recipe!!
Glad you enjoyed them!
These were awesome! I had to adapt for gluten free but really appreciated your directions about how to bake them and store them. Thanks!
Glad they came out great and that you were able to pull off a GF version!
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!
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!
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!!!
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 :)
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?
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!
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
I, unfortunately, found these rather flavorless. Flat. Very disappointed.
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.
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.
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!
Can’t wait to make these! How can I print this recipe?
Can’t wait to try these. However I have found (the hard way) beating sugars and butter too long beats too much air into chocolate chip cokes causing them to be flat. I beat sugar/butter about 15 seconds. Add dry ingredients and chocolate chips and mix just long enough to blend. I use a number 30 scoop/disher to form into balls. Freeze the dough. When ready to bake put frozen dough on prepared baking sheet and put into COLD oven. Set to 300 degrees and bake about 13-15 minutes or till “set”. The dough is a little soft. Remove from oven and let cool on baking sheet about 5 minutes. Move to cooling rack to finish cooling.
How I wrote the recipe is exactly how I made them and that’s what the cookies look like for me, doing what I said I did in the recipe, with the photos shown. If you feel you have a way that works better for you, awesome – go for it! Your method isn’t my method and that’s okay. Do what works for you and how you think you’ll yield the best result!
Made these last night as we decorated the christmas tree! Finishing them off as I write this ;) I am surprised that I like them better today! Very soft.
From briefly reading over other comments, I tweaked the recipe just a tad by using salted butter and adding quite a few grinds of sea salt. My fiancee loved being able to slightly taste the sea salt! I also cooked these on foil right on the oven rack. I did let the dough refrigerate for over 2 hours.. which by the way, I ate a lot of before it even made it to the oven! Thanks for sharing :) This will definitely be my go to recipe for year round cookies!
Glad they came out great for you on foil directly on the oven rack – wow, that’s almost like campfire cooking :) Glad they’ll be your recipe for year round cookies!
I forgot to ask, I froze the remaining dough for later.. already in the balls slightly flattened. Should I set out before cooking or cook frozen? Thanks!
You can just set them out while the oven preheats. You may need to bake 1-2 mins longer, maybe, maybe not. Just use your judgment but no, you don’t need them fully thawed.
I cannot wait to try and make these!! However, I would be making them gluten free. Any suggestions? Also, thought about maybe adding some marshmallow fluff, would you suggest how much? Can’t wait to try!!
I haven’t tried making them GF so can’t really speak to how they will turn out. I would not add marshmallow fluff to these cookies. There’s already enough going on.
I made the cream cheese chocolate chip cookies. Omg! They were amazing. My store was out of chocolate chunks so I used semi-sweet and milk chocolate chips. They were so soft and yummy. Thank you for this recipe. It’s a new family favorite.
So glad you loved them! And with the chunks, in the future, you can just dice up whatever favorite chocolate bar you can find and use that but sounds like they turned out just perfect which is wonderful!
Any idea how to do these without eggs? I’m allergic and am constantly trying to find ways to modify recipes without them. Can’t wait to try it. Thanks!
You could try skipping the egg and adding 2 or 3 extra tablespoons of cream cheese. In this recipe, I think that will work. Now, I wouldn’t try this across the board, but for these, I have a feeling they’ll turn out pretty darn good. But of course, just guessing. LMK how it goes!
Hi Averie,
If I make these smaller, like rounded tablespoons, should I bake them at the same tempature and the same baking time?
Same temp, shorter baking time. If they are truly only rounded tbsp I would guess 7 mins, 8 max, in my oven.
The Softbatch Cream Cheese Chocolate Chip Cookies: Can I refrigerate the entire ball of dough, or do I have to refrigerate the dough in individual heaping mounds? Refrigerating the entire dough would take up less space. Can I do this without compromising the recipe? Please help, making this very soon :)
Refrigerating the entire dough would take up less space – but you will have to chisel dough from a ROCK HARD big wad of dough and it won’t work and you’ll be left with flakes, crumbles, and frustration, which is why you need to chill individual mounds.
Oh these look divine! Can’t wait to try them! Would you mind if I posted this on my blog and linked back to your blog?
Please only post the LINK to my recipe and don’t reprint it or use my images. Thank you. Glad you like the recipe and thanks for understanding that I would like people to come to my site to view it since I developed it.
I printed it out, and I am going to use this with my Family & Consumer Sciences classes, as one of the variations on Chocolate Chip cookies. With 4 sections, I have each do a different recipe, so they really get to see some differences. thank you – it sounds delicious.
Outstanding cookie recipe Averie! I followed the recipe exactly as written using mini chocolate chips. Took them to a casual dinner with friends. These didn’t last! Will absolutely make these again…and again! Thanks!
So glad they came out great for you, didn’t last, and that you’ll make them again! I bet the mini chips were great in them – I love baking with mini chips!
Thanks for the recipe! I’m too lazy to refrigerate, flatten, spray the pan, etc. yet they still turned out perfect! I think next time I’ll add some pecans or walnuts and maybe a bit more salt! ;)
Glad they came out great for you using the total shortcut method :)
Hi!
I made these cookies last night and they turned out dry and not chewy and soft at all. They tasted like they needed something because they weren’t moist. Why would this happen after I followed the instructions? I need help!
Thanks!
It sounds like your cream cheese was much drier than mine. And/or you accidentally over-added flour (don’t PACK flour down like brown sugar, use a very light hand when filling the cup) but I suspect it was the cream cheese. I use Trader Joe’s brand usually. And/or you overbaked them in *your* oven, i.e. your oven may run hot, your climate may be drier, etc. Lots of variables. I would make some small tweaks and I think you’ll be fine next time.
These cookies had a decent texture but there were bland. Looking at the recipe not only do you call for unsalted butter but you say a pinch of salt and that it is optional. These cookies clearly need more salt in them as salt brings out the flavor of food. I looked at all the chocolate chip cookie recipes that I have made and the salt is anywhere from 1/2-1 teaspoon of salt. With the addition of salt these cookies will be a super hit.
Some people are more sensitive to salt than others, and I am one of those people. If you know you like things saltier, then by all means, use salted butter and/or add salt, to taste. Thanks for trying the recipe.
These were amazing! Used brick cream cheese smooshed into a 1/4 cup, dark brown sugar, and simply a 10 oz bag (1 & 2/3 cup) of Halloween colored chocolate chips. There were so many chips in the dough! I don’t see how the dough could hold any more. We made 28 walnut sized pieces of dough to put in a lidded 9×13 for refrigeration. When cooking, the tops didn’t get glossy, but I think that was a factor of me rolling them into balls instead of scooping them into piles. They tasted very good and were soft on the inside and thinly crusty on the outside for the whole 24 hours they lasted. Thanks so much!
Glad they were a hit and disappeared in 24 hours and turned out amazing for you!
Hej,
I have a quick question, I want to make them for a party Friday for 30 people, should I double the recipe?
Also, can I make the dough 2 days before I bake them?
They look Great and I can wait to get started!
Thank you,
Charlotte
Turned out exactly as advertised! I don’t always have the best luck with chocolate chip cookies. As I have a stupid cold right now, I can’t really taste how good they are. Thanks for sharing the recipe!
Glad they worked out great for you and they turned out exactly as advertised!
HI, When I get ready to refrigerate the dough do I prepare the cookies on the baking sheet or Should I put all the dough on a plate and flatten with my palm. I am going to make the dough tonight. I can’t wait to taste the cookies your pic has me drooling ;)
I just put my dough on a plate because my fridge isn’t wide enough to accommodate a cookie sheet and then I transfer to a cookie sheet for baking. Flatten before chilling. Enjoy!!
Made these today, I had the dough in the fridge all night. Wow just Wow!! Amazing! My cookies are always flat, these were puffy and tasted great, I don’t know why I never thought of cornstarch and keeping the dough in the fridge is a must now! I would always just cook the dough as soon as I made it. never again. :) I brought them to a party today, everyone loved them! Thanks!!!!!
Chilled dough is a MUST!! It’s the difference most times between flat cookies and thick, puffy ones! Glad you’re on board with that now and happy this recipe was a big hit at your party!
Wow! These are probably the most gorgeous looking chocolate chip cookies I’ve ever seen. I absolutely can not wait to give them a try!
Thanks for the compliments!
Hello, I was wondering if it’s okay to substitute cornstarch for cornflour as cornstarch is not available where I live
Cornstarch and corn flour are not the same thing so don’t sub. If you don’t have cornstarch, it’s okay to omit it here.
Can I try stuffing it with kraft caramels?
I would use Rolo. They give a way better final result than Kraft caramels – they’ll turn out like this https://www.averiecooks.com/caramel-stuffed-quadruple-chocolate-cookies/
Hi i’m so excited to try out this recipe as i’m going to make these for my friends! Cookies are one of the best bakes to share around :) Hopefully it will turn out to be a success as i had tried baking cookies before (adapted from another blog recipe) and it was a failed attempt, the cookies flatten and spread, like a huge cake! ):
Btw your photos look amazing and i’m sure it definitely taste better than it looks! :)
Please see this post for (thick) cookie baking tips & tricks Silpat KAF brand flour, etc. all important for thick cookies!
https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
Hi Averie! my sincere apologies for posting the following comment on “soft and chewy choco chip cookies”. It is actually meant for “Softbatch cream cheese cookies”.
My dough looked kinda runny and soft. is it supposed to be that way? I have yet to scoop it. Instead i placed it in the fridge first. – the end product was too soft and it turned out like a caramel sort of candy. (but it taste so good!) i used 2 1/4 cups of all purpose flour. should i use 2 1/2 cups instead?
I answered your question on the post you originally posted it to. Refer there for my answer.
Hi! I just made these and while they look beautiful I found that they weren’t that sweet and a little dry. I followed the recipe to the T, so after the first batch I snuck in a little more sugar and a bit of canola oil (that’s what we had on hand). After that they were perfect! Not sure why, but I was excited to make these!
Brands of cream cheese can vary widely in their moisture content (and also sugar content)…maybe that was it? I use Trader Joe’s cream cheese and never had those issues but glad you were able to adjust things on the next batch!
These are awesome!! The only issue I had was that they never really got brown. At all. Very pale. Didn’t affect the taste though!!
These don’t get very brown and do stay very pale. The ones I recently made like this with white choc are also very pale https://www.averiecooks.com/2014/06/soft-and-chewy-white-chocolate-cream-cheese-cookies.html
Glad you liked them!
Averie, your recipes on your blog (and your cookbook) are always my go-to for delicious treats. In fact, I’ve made these cookies countless times. … and making them again tonight. (The texture is amazingly everything… delicious!) You’re truly an inspiration! Big hugs!
Awww, thanks for the super sweet compliments, Gloria! You’re the best! I am so glad to hear you’ve made these over and over and that they’re a go-to for you! I hope you and your family are having a great summer! xo
I made these last night, they’re amazing! And baked up looking just like your pictures. I’m always looking for the best chocolate chip cookie recipe and this one’s a keeper. Next time I’ll reduce the amount of chocolate chips only because i love the taste of the cookie so much! Thanks for the recipe :-) excited to try some of your other recipes!
Thanks for trying them, glad they were a bit hit, and that they turned out just like the pictures for you!
I made these cookies and brought them to a barbecue last weekend and they were a hit! I did not realize how much of a difference cream cheese could make. I might have to make a batch for myself :)
So glad they were a big hit and it’s amazing what a little cream cheese can do, isn’t it!
Hi Averie, thank you for the recipe. I made a few changes to the recipe that turned out amazing. I made Smore cookies by making the following changes… I used 1/2 cup of brown sugar for the entire recipe and added 2 cups of semi sweet dark chocolate chips, 1 cups of miniature marshmallows, 1 teaspoon of Almond extract and 1 teaspoon of Vanilla extract then refrigerated and baked according to your directions.
The marshmallows made it a lot sweeter while also giving it a chewy texture and the chocolate chips were all gooey and melty. I’m in love with this recipe, thank you for sharing.
Thanks for trying them and your tweaks sound great! I actually have a smores cookie recipe here too! https://www.averiecooks.com/soft-and-chewy-smores-cookies/
Hi Averie,
I tired making the chocolate chip cream cheese cookies at home yesterday but for some reason they didn’t flatten out and tasted a little bitter. Do you think it’s because I didn’t refigerate it right away? They tasted more like a scone than a cookie. Thanks.
Are you sure you grabbed baking soda, not powder? Everything you described, more like a scone, bitter, and not flattening would indicate you may have used baking powder accidentally. If that’s not the case, then I would replace your baking soda regardless. I have a feeling that’s the culprit, provided your cream cheese and butter were fresh! (that could also give a bitter taste) – something went haywire because these cookies are buttery sweet :) Thanks for trying them!
I tried these, and they were great! I didn’t refrigerate the dough because I decided to make them to take to a friend’s for dinner at the last minute and didn’t have time. (I froze half the dough, so the next batch will have been cooled.) We all loved them anyway. I wrote a short post on it on my blog (wordssearched.com). I’ve bookedmarked yours and look forward to trying some of your other stuff.
Thanks for trying these and so glad you enjoyed them and that they worked great, even w/out chilling the dough!
I tried this recipe and I LOVED them. I’m from Venezuela and with the economic situation it was very hard to find the brown sugar, so I decided to use papelónpanela (I don’t know how is it called in English) and they were totally perfect. My only problem was the chocolate, I used 1 cup semi-sweet chocolate chips and 1 + 1/4 cup dark chocolate chunks, in some cookies the chocolate wasn’t as sexy and fabulously melted as they look in your pics hahaha, I was wondering if it was because of the dark chocolate and what percentage of cocoa should the semi-sweet chocolate have? There are so many types of chocolate and I never know which one to use lol.
Thanks for trying the recipe and making due with the ingredients available to you – that’s always the best! So I normally use Trader Joe’s semi-sweet chocolate chips. Most chocolate chips in the US are either milk or dark/semi-sweet and range from about 54 to about 60%. Bars can be higher in the cocoa, like 72% or more, but for chips, not usually. I have tried every brand of chip out there and I like TJs the best, which isn’t going to help you where you are. Also chunks of bars chopped up will melt more and get more of that sexy, oozy melty look :) Chips stay more in tact and hold their shape, chunks chopped off a bar will ooze more.
Is there a substitution for the 2 inch scooper I don’t have the scooper and I don’t know where to find it. Would there be a substitution for it ? I need to bake these by Monday and I can’t wait till then I want to start the dough already they look so appealing:)))
I would just use about 3 tablespoons of dough, shaped by hand into a mound then.
Hi I looked at the cookies pic and they looked fabulous.but there’s one question do these cookies stay chewy and soft even after a few hours inside or outside the refrigerator? I’ve tried lots of recipes that claim to be soft but after a few hours they turn very hard. Just wondering also where could I put them to be soft outside or inside the refrigerator?
You really never want to refrigerate cookies, muffins, quickbreads…it does and will cause them to dry out. So keep the cookies out of the fridge, do NOT OVERBAKE THEM, and they will stay soft for 5-7 days, much longer than they’ll last. They’re so good :)
These cookies were amazing! Hard to top my mom’s recipe I’ve been using my whole life but these will be my go-to choc chip cookie recipe from now on! Thanks so much for such a decadent cookie!
Any recipe that can top or even compare to someone’s mom’s recipe and you’re happy with – that’s music to my ears :) Glad this will be your go-to!
I thought these were absolutely divine just out of the oven. In fact, I called all my baking friends and told then they had to try these ASAP. I was a little disappointed with them the second and third day, however. While they maintained the fabulous texture, I felt they lost some of the flavor overnight. Still great cookies, just not quite as good as they were right after baking. Thanks for the recipe!!
Well I think with ALL cookies (and most food in general with the exception of say chili or a stew), freshly made is always best. By day 3, cookies will never be as good as they were 20 mins after taking them out of the oven :) Glad you enjoyed them!
Thanks for this recipe, this is the first recipe of yours I have tried and I will be trying more. The cookies were so soft and the cream cheese added an undefinable something to the final product. I took a batch into work and they were very popular. I’m going to make another batch to take to a friend’s on Tuesday. I used 1/2 packet of Cadbury Milk Chocolate Baking chips and 2/3 packet of Cadbury white chocolate melts in the dough. The melts stay melty even at room temperature and add another dimension of texture to the cookies.
I want to try your brown sugar coconut oil cookies next.
the cream cheese added an undefinable something to the final product = THAT is exactly what I think, too! The melts sound perfect as does the white chocolate combo. Glad you loved these & will be trying other recipes of mine!
Okay, I could not wait to try these scrumptious cookies! I just finished baking them and, yes; I’ve had one already…still hot! I didn’t have any chunk chocolate so I used up a bag of Dark Chocolate & Mint chips that needed to be used and finished off the 2-1/4 cups with the Semi-Sweet chocolates. I also added 1/2 cup of walnuts…everything’s better with nuts in it! I guess my 2″ scoop is much larger than your 2″ scoop because I only got 18…4″ gooey-chewy, yummy good cookies. They’re nice and soft and chewy on the inside and a slight crunch on the outside. I forgot to flatten mine until they had been in the oven awhile. So, I quickly pulled them out and pressed them down some with a spatula. They turned out fine. That’s what happens when you don’t print the recipe out and you’re running back and forth from the computer to the kitchen…lol Oh, and I did have to bake them a lot longer than 10 min. but I kept an eye on them and took them out when they got golden brown. Worked out perfectly! Oh, yeah, I didn’t refrigerate first either…Didn’t see that tidbit until they were already done..Hey, I’m old and they still turned out fabulous.
Apparently, a 2″ ice cream scoop is a lot different than a 2″ cookie scoop. I’ve been looking at them to buy, but so far, haven’t found any sets with good reviews. And, I do want a set of different sizes for other things too.
Loved these cookies and they will definitely be added to the Christmas Stocking goodies list for the grand-kids.
Thank you for the fabulous recipe!
Since the year+ that’s gone by that I wrote this recipe, I’ve gone to using this scoop and love it https://www.amazon.com/MIU-France-Stainless-Portion-2-Ounce/dp/B00CPFY2CA/ref=as_li_ss_til?tag=lovvegyogruna-20&linkCode=w01&creativeASIN=B00CPFY2CA
It’s probably on the size range of what you’re using because when I use it, typically batches are in the 15 to 18 count range for me and baking time is just slightly longer, maybe 11-12 mins, but I also like really underbaked cookies so some may need to bake longer based on prefs.
Glad you loved these!
Hello! I made these tonight and for some reason they didn’t look like yours. They still look good….but I may have flattened them too much after forming into balls??? Could you please clarify because you say form them into mounds but then flatten slightly with palm of hand? I also had to bake them a lil longer which was unusual as I have a gas oven. They usually take less if not right at the time a recipe specifies. Would be nice if you did a video. Thanks again…they are still very pretty…the taste of the batter was awesome…so I can’t wait to bite into these! :))
You probably flattened them too much then? I don’t know. You just don’t want a big round golf ball because it won’t cook through evenly. I would say shape them like you shape other cookies; nothing ‘special’ about these, just don’t keep in a perfect circle. All ovens, dough, climates, etc vary so I always say watch your recipe/item in the oven, not the clock, when evaluating doneness. Sounds like you’re on the right track – enjoy! :)
why use cornstarch and not pudding mix in this case? and if i want to use pudding mix, how much do i use?
I made this recipe awhile back and just hadn’t gotten around to using pudding mix at that point. I don’t know how much you’d use since I have not tested it that way. As written, it’s one of my most popular recipes on my site so I would just make it how I wrote it.
I’ve had these on my mind for awhile and I’m going to finally make them tomorrow. I know they will be great! Your photography is just gorgeous, by the way. You certainly know how to make me crave cookies.
Enjoy them & thanks for the compliments!
So good! And about the best dough I’ve ever had… I mean, um, not that I ate any of the raw dough…
Oh I’ve eaten pounds :) and yes, this dough is crazy good! Glad the cookies were good, too :)
These look really amazing – must start making these now!
Made these today, excellent recipe! You are correct in saying they need to be made on a plate first and then refrigerated. I didn’t do this, but instead just refrigerated the bowl of dough. I little more difficult to get out with a scoop, but succeeded and they turned out great! Also, baked them a little longer than the 8 to 9 min.
Glad you made them and yes, if you chill the entire bowl, chiseling the dough out is much more challenging but glad you figured it out!
With the soft batch cream cheese choc chip cookies can I replace the butter with coconut oil?
I’ve never tried it that way but LMK how it goes if you do!
These look amazing! Can’t wait to try, but I’m wondering if I can double the recipe and should I make any adjustments? Not every recipe is a straight double.
I’ve never doubled it so I cannot speak firsthand, but I would suggest doing a straight double on everything here.
I wish I knew how many chocolate chip cookie recipes I’ve tried in my search for THE PERFECT one. While I don’t know the answer to that question, I do know that my search is now complete and I thank you! These are, in fact, the perfect chocolate chip cookie.
What a high honor and compliment that these are your perfect cookie! And I know how that feels, after you’ve tried for what can be half of a lifetime to find that perfect recipe – well, I am honored. Thank you! :)
Hi, Averie! I want to make these cookies, in which looked totally fabulous by the way, but I don’t have cornstarch!! Help! Thanks, but help!
You can still make them but they won’t be as soft without the cornstarch. It’s a 99 cent item for a can that will last you ages & available at any groc store. I would recommend picking some up before making these so you get the best results.
I made these recently and they were so puffy and the texture was amazing, even in the perpetually hot-and-sticky humid weather here in Malaysia. Chilling the dough is EVERYTHING. (I’d frozen half the batch to bake for when my nephews visit but one day I woke up and was overcome by insane chocolate cravings, so I took the dough balls out of the freezer, broke them apart, stuffed with a bit of nutella, and sprinkled with sea salt before baking—oh my god. I’ve never been happier than when my mouth was stuffed with those cookies. There, I’ve said it. As for my nephews, ehh, they’ll eat something else. :)
Thanks for a dependably delicious recipe.
Thanks so much for trying these and glad you love them! And yes, chilling the dough is EVERYTHING! I totally agree! And stuffing them with Nutella and the sea salt sounds heavenly! Great thinking and thanks for the comment!
Just made these this morning and they are AMAZING! I added some orange extract for a orange flavor with the chocolate. They puffed up so nice, did not go flat at all. I had the dough in the fridge overnight. Cannot wait to share with the folks helping my Mom in the hospital today with her rehab. They will be very very happy people!!
How nice of you to want to share with others who are helping your mom (and hope she’s on the mend!) and glad you love the cookies!
These are awesome- Ty for the recipe!
Side note- I’ve found that half a block of 8oz cream cheese is 1/4 cup. Smooshing into a measuring cup is a pain, so when I do these now- I just use half a brick.
Glad you love the recipe! With cream cheese, usually 8 oz = 1 cup, so 4 oz is 1/2 cup. Interesting that you’re only getting 1/4 cup out of half a brick!
http://allrecipes.com/howto/baking-ingredient-conversions/ under eggs & dairy, or google for others.
But hey, if it’s working for you, great! I have a feeling you’re probably adding more like 1/2 cup to recipes if you’re using a half brick, but generally more c.c. won’t be a big deal since it’s still really a fairly small amount over the intended or amt called for.
Hi! I am vegan, so I would be using vegan cream cheese, which I think is non-fat… so I hope they come out! :) Also, your recipe calls for 1 large egg – in most chocolate chip cookie recipes I’ve made it’s called for two eggs.. so I switch it out for 2 flax eggs – and they always taste perfect! But for this, do you think I should stick to making one flax egg? Or two? Thanks in advance!
Using lowfat/nonfat cream cheese can be very tricky in baking b/c it’s much runnier than fullfat, and things tend to spread a whole lot more, even just making frosting with low/no fat cream cheese, for example. So with that said, I don’t think you’ll need the extra liquid of the extra flax egg – but huge caveat here, your cookies may not turn out like the ones you see here! With swapping out 2 key ingredients, it’s anyone’s guess what will happen. The recipe wasn’t tested to be a vegan recipe, so LMK how it goes.
Thanks so much on the tip about the cream cheese! I will let you know :)
What kind of Chocolate chip/chunk is that that looks like little bars? And where do you get it? is it dark chocolate? Love the look of these cookies!
They’re Enjoy Life brand and available at many groc stores or WF’s. I would suggest using TJs choc chunks if you have access to a TJs. About 1/2 the price!
Hi! I just tried your recipe and not sure what happened but my cookies didn’t fluff :( They’re cakey and still in the shape of the ball I rolled from the dough.
It’s a shame though, because yours looked so good!
Hmmm, not sure what to say as I’ve literally had hundreds of ppl write to say these are the best CCC’s they’ve ever made. Did you by chance add too much flour or too much baking soda, accidentally mismeasured? That can sometimes be the issue with what you describe (I think)…or oven temp as hot as you think? If your oven runs cold, that could be the culprit, too. Otherwise not sure what to say. If you remake, LMK!
These were the best chocolate chip cookies I’ve ever made and I’ve tried several recipes!!!.Seeing as Thanksgiving just passed i didn’t have any eggs on hand so i substituted the egg with 1/4 cup of oil. This is definitely a recipe i will keep… Thanx for sharing
I’m thrilled to hear you say they’re the best CCC’s you’ve ever made and that using oil in place of the egg worked out well! Thanks for sharing & glad you’re pleased!
I made these cookies last week, they are wonderfullllllll. A very big hit that night in the house. Not a single cookie left!!!I am making these again right now!
So glad to hear they were a big hit, gobbled up that night, and that you’re making more! Wonderful!
I love adding cream cheese to dessert recipes because it adds a smoothness to the finished product. Great idea…these cookies look delicious!
Hello!
If I wanted to turn these into Oatmeal Chocolate Chip Cookies do you think I could just add the Oats to the current recipe? If so, any idea how much? I was thinking of just using the same amount you used in your Oatmeal Raison Cookie recipe?
Thanks for the help! :)
If only baking was that easy – sigh, it’s not. You can’t just add oats to a recipe to turn it into something else or base how much you add on another recipe, since the other recipe may have had diff amounts of butter, sugars, flour, etc. combined in different ratios.
I have at least 10 recipes for oatmeal cookies on my site. This is the most recent and probably my fave to date. Others are linked within the post. I would use this one and swap out the butterscotch for choc chips. LMK how it goes!
https://www.averiecooks.com/soft-and-chewy-oatmeal-scotchies-cookies/
Thanks for your help! :)
I *love* cream cheese in cookies… actually is there anything cream cheese DOESN’T taste good with?
EXACTLY! :)
I really want to make these and freeze the raw dough to be baked later…. Have you tried freezing the dough with these cookies? I can try it myself with one or two to start, but I thought I’d check with you since I know you freeze cookie dough balls, too! :)
Yes I do it all the time – make dough, form into dough balls, freeze dough balls. When ready to bake, as oven is preheating, put frozen balls on cookie sheet and then bake as normal – maybe need to add 1 min to baking time but that’s about it, even if frozen nearly solid. Enjoy!
Your cookies look amazing. The chocolate chips and chunks look delicious. What brand of chips and chunks do you use? I never know what brand to get and for some reason I cant seem to find a brand I like.
I use Trader Joe’s chips mostly (that’s what you see that’s melty) and the flatter pieces/chunks are from Enjoy Life. They are a specialty item I was sent one bag of and don’t make a habit of using them. If you have a TJs near you, I really love their choc chips!
I saw someone ask about this recipe at high altitude. I tried it just the way you wrote it here in Salt Lake City. While they were soft, chewy, and delicious, they were flat. Not completely flat, but nowhere near the results at sea level. My family and I still thought they were delicious though! I don’t have any suggestions for other high altitude readers to get their cookies nice and puffy – I’ve got the hang of adjusting cakes to this altitude, but not cookies :-)
Maybe add additional baking soda, about 1/2 tsp more.
And also make sure your dough is super chilled going in. And try to keep the shape of them almost like golf balls. They should be like very cold golf balls going into the oven. Those are adjustments that don’t require tweaking the recipe but that I know will help.
But since I am at sea level (looking at it right now!) it’s hard for me to come up with things. Have you read this? http://www.kingarthurflour.com/recipe/high-altitude-baking.html
So excited to make these tomorrow! Am I reading correctly that you do not cream the butter and sugar separately? Just want to make sure I’m doing it right :)
Correct. Juts follow Step 1. in the directions, exactly as written. Don’t shortchange the time (5 to 7 minutes) and just follow along exactly as written. Enjoy.LMK how they turn out!
Turned out great!! First batch I overcooked, but second was so soft and yummy. Yay!! Now I have great go-to recipes for both chewy and soft chocolate chip cookies!! (also, so nice not to have to cream the butter and sugar separately and worry about if I’m doing it “right” – is that something specific to this recipe, or just something you have found not to be necessary?)
I’ve been playing around with the texture of pumpkin cookies and your cream cheese technique may be helpful. Thanks!
I just cream butter, sugars, egg, and vanilla all at once unless it’s a really, really fussy recipe – then I will break them up but I don’t make really fussy recipes. It’s more important IMO to cream LONG enough, i.e. a good 5+ mins, rather than cream separately. It all ends up creamed together anyway and I don’t find any adverse effects in 99% of my cookie recipes.
Pumpkin cookies. Hard to nail. The texture tends to get very cakey in a hurry due to the nature of pumpkin but these are the best I’ve found. https://www.averiecooks.com/pumpkin-chocolate-chip-cookies-kitchenaid-stand-mixer-200-williams-sonoma-gift-card-giveaway/
I am NOT A baker and these came out PERFECT! In fact, I have NEVER left a comment until now because it takes too much time, but these are the BEST cookies ever and you need to know they have changed my life. I can finally bake a cookie for a gift or to take to a gathering and they will be good! YES! Thanks.
Jen I am thrilled to hear these are life changing cookies for you and that you can bake these with confidence and take them to events and gatherings and hold your head up high. That is awesome. Love stories like this!
These were, by far, the best chocolate chip cookies I have ever baked. They have a wonderful consistency and taste amazing. I can’t wait to try some of your other cookies.
That is AWESOME! I love hearing things like this – best choc chip cookies you’ve ever baked! Wonderful consistency and taste. So happy to hear that. Please LMK what other recipes you try!
They are delish!!! Genius idea.
Hi Averie!
Just a quick question…I don’t have any kind of electrically powered mixer. Do you think that mixing it by hand and pure elbow grease will do the trick? Or will the cookies not be as soft, chewy, and wonderful?
Thanks!
Chi
They may not be AS fluffy and soft but as long as your butter is really well-softened to room temp (and cream cheese too), just beat it as best you possibly can with elbow grease. And then, make sure to chill the dough before baking and I think you’ll be fine. Please LMK how it goes for you!
By far the BEST chocolate chip cookie recipe ever! Finally a cookie that stays soft like it just came out of the oven days later!! Thanks for sharing!
I love this comment and field report! YES I agree! They stay soft for days and days and so glad you’re a fan, too!
“Cookies will keep airtight at room temperature for up to 1 week”
HAHAHAHAHAHAHAHA!! Like these will last more than 10 minutes in my house. Even less, if I share them with my husband.
Can’t wait to try these!
I only had neufchatel cream cheese, and it actually worked out great! I made the dough and let it chill overnight. When I formed the cookies I left them a little more ball-shaped and they didn’t spread too much. Also, I completely forgot a SilPat or to grease the sheet and they came right off.
They just came out of the oven and not only do they look perfect, they are so soft! I love this recipe. Knowing that I can sub neufchatel is awesome.
Thanks for the detailed report about what you used and that it worked wonderfully for you! So glad they look perfect and that they’re soft and that you love the recipe!
Hello ~ wondering if you use a baking stone or what kind of cookie sheet? I love my baking stones, but they do change the baking time.
Normal baking sheet lined with a Silpat. Always. The Silpat is a big key to getting puffier cookies because they have traction and don’t slip and slide on a greased cookie sheet. I never use a baking stone b/c I don’t have one!
I saw the first picture on tumblr’s blog and I knew it was your :)
That’s cool that you recognize “me” :)
I’ve had other people tell me the same thing – that they can always recognize my images, which is good I think!
I could eat your blog!!! These look amazing! Must try them soon!
Oh my! This sounds divine, I bet they taste like heaven :) I must make these!
“Let cool 5 minutes on cookie sheet” – do you realize how hard that was? LOL
The cookies just made it to the cooling rack and 2 are already missing! They’re delicious, Averie. I’m taking them to a friend’s house tonight as a hostess gift. Thanks for a simple, yummy cookie!
So glad you made them and they were a big hit (right off the cookie sheet!) :) You have lucky friends and I hope they enjoy them – have a wonderful 4th!
You’ve done it again girl! I need a dozen of these STAT :) Pinned, drooling, and featuring tonight!
Thanks for pinning and for planning to feature :)
Was there any benefit in chilling the dough first and then baking them, or was this just a matter of not having time?
I highly recommend chilling the dough, which is why I wrote the recipe the way I did, and instruct to do so. If you don’t chill the dough, you will not get the same results that I did, which are the cookies shown in the photos. Instead, your cookies will likely bake up much thinner and flatter and be prone to spreading. I would much rather budget in a little extra time to chill the dough than rush it and have questionable results. LMK how your cookies turn out!
I am planning on making these cookies, I cannot comment on taste,but
they do read well, I have a question, do you believe that I could add this
much cream cheese to a standard peanut butter cookie with good results,
I also am pleased to read about the addition of the cornstarch, I shall also
include your secret in my baking.
Thank you for any reply,
cheers, Linda
Substituting cream cheese for butter is something that I’d recommend playing around with IF you are willing to take the gamble to things not turning out. You never know in baking when things will work, and when they won’t – til you try. Sometimes the best laid plans don’t work, and the things you swear would never work, actually turn out. If you play around – LMK what the results are.
I made these easy cookies. The only change I made was the size. I used a smaller scoop (which held a full Tablespoon) and adjusted the time according to the directions. Baked about 7 minutes total. It made about 45 cookies including all the eating of the raw dough. Not to insult this recipe but this recipe reminds me ONLY of the texture of Entenman’s Cookies but tasted wayyyy better. (I totally dislike Entenman’s cookies) The cookies were very good and texture as described, but I still LOVE an all chewy cookie.
They were loaded with chocolate chips. I prefer more cookie dough then chips (I know weird ~ right) so if I make them again I will cut the chips way back. Hope this helps.
Yes they are definitely loaded with chocolate chips as you can see from the photos, the recipe card itself, and my blog text about it. I said that I wanted to have tons of chocolate and tons in every bite. So if you’re one of those people who doesn’t like chocolate as much, cutting it back to your tastes is of course what you should do for the future. I can also appreciate dough as well, minus the chips! My post today about Dark Chocolate Cookies is all about that – no chips, no add-ins, just focusing on the quality of the dough.
Thanks for trying them and glad you enjoyed them overall!
Averie,
I was really honored that you sent me a personalized email with your reply:) thank you so much.
Your recipe and tips were exact in description and taste. I really liked the chill 2 hour tip as that helped the dough hold shape just as you said. I brought them to a high school graduation party. The graduate told me she hid them till the next morning and surprised her friends who slept over ~ they too LOVED them! Of course you know I will be making them again but just with less chips for me! I have to tell you something else ~ I just picked a BIG bowl of blueberries as I have three 40+ years old bushes. I signed onto Pinterest hoping to find a new recipe to strike my fancy and low and behold on my home page there happened to be a ” Blueberry Muffin and Buttermilk Pancake Cake” Wow, I was eager to check it out and had to giggle when I saw it was one of yours! LOVE your unique recipes. I will definitley be making this tomorrow night followed by your Blueberry Cream Cheese Cake……. Wished you lived closer as I would share all my blueberries with you. Thank you again for fabulous and unique recipes to try. Your new follower, Patricia
That blueberry muffins pancakes cake is EXCELLENT. For how EASY it is…it’s wonderful.
https://www.averiecooks.com/2013/06/blueberry-muffin-and-buttermilk-pancakes-cake.html
Within that post, there’s a link to a Strawberries & Cream Coffee Cake as well as another Blueberry Coffee Cake. Both are amazing cakes and you can use blueberries in the strawberry one obviously. And my post that’s going live in 5 hours is a peach coffee/muffin cake. So good.
This “The graduate told me she hid them till the next morning and surprised her friends who slept over” – now THAT is awesome and high praise that a bunch of h.s. girls are going to town on my cookies and loving them. Thank you for telling me!
Keep me posted what other recipes you make!
Averie,
My pin of your Cream Cheese Chocolate Chip Cookie was my most popular last week. 19 others pinned it again! Yummy ~ just sayin……
Thanks for LMK! It’s been pinned about 27,000 times last week from my site alone – and then from others who pin it, like 19 from you – it all counts :)
These were a big winner today with the family. Fantastic option for an occasional naughty treat! :)
Oh yay! So glad you tried them and the family approves, too! Thanks for telling me!
OMG I LOVE ALL YOUR RECIPES! I’ve been trying to use up my cream cheese and using it in cookies is simply brilliant! I love my cookies big and flat and chewy, but never really achieved all of them in one cookie, any good tips? Much love from Malaysia :)
Follow my recipes for cookies, chill the dough in mounds/balls at least overnight, then before baking flatten to just slightly thicker than you want your cookies to turn out, and bake. Keep me posted!
Hi Averie! I just found you through Mom On Timeout’s link party. Your cookies reached right through the screen and grabbed me, lol! They look soooo fabulous! Cream cheese CCC’s are you kidding me?! So funny that you like cornstarch in there, I do the same thing! I love what it does to the texture. Thanks for sharing, I’m your newest fan! :)
Thanks for saying hi and finding me thru Trish’s party! Love it when fun stuff like that happens! And so glad you like the cookies – and that you’re a cornstarch fan. It just adds the best texture. I have about 8 – 10 recipes I use it in on my site. Love it! :)
I went in futile search for a cream cheese chocolate chip cookie recipe right before I moved and am sad that I didn’t see this until afterwards–I had to use perfectly good cream cheese in an ordinary cheesecake swirl, but I will most definitely be purchasing more to make these cookies!
Congrats on your move (I know what a chore that is!) and now you get to re-stock your fridge and pantry and start baking :)
These look SO amazing!! I’m always looking for new ways to make chocolate chip cookies. Can’t wait to try these!
thanks, Kelly!
Seriously, I just stared at the photos and zoned out for a while. Now I’m kicking myself for not picking up that cream cheese at the grocery store – I looked right at it too! :D
I always keep a small tub on hand. 99% of the time I use it up and it’s worth the $2.29 to just have some on hand. I mean, there’s always frosting to make, right!
Chocolate chip cookies are one of those treats where I am always willing to try just one more recipe to see if it’s better than the last. I can’t wait to try this one!
These are a fun twist for sure! And the other recipes I linked in this post and that I adapted these from, all are great. Specifically, the last/final recipe if I were to pick one for a classic choc chip cookie, it would be the Chocolate Chip and Chunk recipe.
AHHHHH those look so pretty and soft! I made these lemon goat cheese cookies a while back and they were so soft and I have been wanting to try cream cheese in cookies. I think you convinced me :)
And I saw your tutorial make the rounds of the food sites :) Nice job! Wish we could make and eat cookies together!
Oh my, Averie…these are sinful! I can’t wait to make these. I can just imagine what the cream cheese does to them. (=
This looks and sounds absolutely delicious!
xx
Kelly
Sparkles and Shoes
Great idea, and the amount of melty chocolate is perfect. Mmm!
I swear the only thing I want for my birthday is a dozen of those cookies just for me.
If I think about the texture of cookies I’ve made with greek yogurt, I can sense how awesome using cream cheese would be. Greek yogurt usually yields a fairly cake-like cookie, so I can see how something similar but thicker would result in a soft cookie. Love the idea!
Soft and thick but not cakey – the best of all worlds for me!
Oh Av!
I have wanted to make cc cookies with cream cheese too!
Man on man these sound and look awesome.
I’m still obsessed with jacques torres cookie recipe–do you think I’ll get over it soon? I’m running out of ideas to create with it. lol
I know you love those Jacques Torres cookies. To me….they’re good but so much more work than my go-to choc chip cookie recipe or this one, just b/c you have to do the cake flour, bread flour, weigh it all, etc. Not tons of ‘work’, but with my fave recipe, I literally can make the dough in my sleep in 5 minutes flat! :) I feel like I’m running out of ideas and adaptations with it, too…lol
Oooh…I would go crazy over these!
Hhhmmmmm…Pretty sure I’d love this because my favorite ice cream recipes have a little cream cheese in them and it’s a game-changer! So, why not put them in cookies?! You’re a culinary genius :)
You’re so sweet – thank you, Loretta!
Good lordy, Averie! These cookies look incredible! So soft, buttery and perfect for indulging!
Ahhh, why did I never hear of cream cheese in chocolate chip cookies?? It sounds genius ;) Thank u for sharing the recipe!
http://www.speakstyleandrock.com
i have never tried cream cheese in chocolate chip cookies. it sounds fantastic!
These look awesome! I LOVE cream cheese – it makes everything better! I can’t wait to try these!
What do you recommend doing for high altitude baking with the cream cheese chocolate chip/chunk cookies? I can never seem to get my fluffy, they always flatten. I’d love to try these!
I live at sea level in San Diego and am not an expert on high altitude baking by any means. Have you tried these suggestions?
http://www.kingarthurflour.com/recipe/high-altitude-baking.html
I wish I could give you personalized tips but I don’t have the experience.
Oh man, I feel like having some cookies right now. They all look delicious, especially with the chocolate melted. Thanks for sharing from 3girls1apple.com
Not only do these look incredible, they TASTE incredible. My boys ate some today right after their late breakfast :-) and said they were delicious. I had to make them this morning so the smell was too much for them to wait until after lunch. They wake up so late in the summer anyway…it is basically brunch and then linner later on! Anyway, I omitted the cornstarch and just used a touch of arrowroot and the cream cheese made them so moist, Sim said. Awesome! Now our house smells so incredibly delicious. Thanks for the great treat, Averie! :-)
Thank you, Michele, for making these (so fast!) but I am not surprised that you got right down to business, knowing you :)
And because of your son’s corn allergy, thanks for LMK that a touch of arrowroot worked for you! And nothing like choc chip cookies baking to make a house smell wonderful, is there! Thanks for the great field report and glad your boys are happy with the cookies!
well you had me at soft batch…and I am going to admit that I was glad to read you couldn’t taste the cream cheese. I am not a lover of the taste of cream cheese unless it is in some ridicously fatty pasta sauce hahahaha….so now saying that why not a cookie. love always how creative you are!
Averie, you need to write a book on photography too because every single time I come here, I’m blown away by your photos. The composition, the colour, the vividness, the styling, all of it is amazing. And your cookies, as always, look perfect. You always get just the right chocolate to dough ratio. That melting chocolate is calling my name. I’ve never made cookies with cream cheese either. Looks like you’re not the only one who needs to make up for lost time! On a side note, are you ok?! I was so concerned after I read your last comment on my blog. I responded but with wordpress, I never know if people actually get notified when I do.
I’m fine. Talk about a jolt, literally…but fine :) And no, don’t get personal replies from you in my inbox and have to remember to check back. But thank you for asking!
And the cookie and photography compliments, thank you! I work very hard to make sure my cookies look like the cookies do that I would want to make and eat – not some dried up, old, hard, crumbly thing. Lol. Thank you for the kind words – that means a ton!
Averie, you totally got me with these! So much chocolate and the cream cheese – I can’t wait to try it in cookies! PS: Love the chocolate you used in this recipe!
Thanks, Anna! I used both chips and chunks (had partial bags open and put them both to use!) Thanks for the pin!
What beautiful looking cookies! Great post and stunning photography! Thanks for sharing.
Thank you! I appreciate it!
These cooks look incredible! I can only imagine how soft, chewy, and gooey they are!
Super soft, chewy & gooey :)
Look at that amazing melted chocolate! Seriously incredible!
Is it weird that I want cookies for breakfast now?
happens to me every day!
Excellent recipe, Averie! Your chocolate chip cookies with cream cheese in the dough really do look scrumptious soft batch style! xo
They were super soft batch-style!
oh my goodness, chewy, indeed! these look to die for.
I’ve actually never baked with cream cheese before (well, except for cheesecakes). Looks like an amazing chocolate chip cookie version!
And congratulations again on the cookbook! Proud of your continued success and I hope you publish more.
Liz you were the VERY FIRST Commenter on my blog. Ever. 4+ years ago. Thank you for your (obviously) undying and loyal support. Boy, how far we both have come and the changes that life has had for both of us, blogs, moves, books, school, work etc. but I know you’re always there. And thank you xoxoxo :)
Definitely always here! :) xo
I honestly don’t think you can ever go wrong when cream cheese is involved! Loving these!
You can’t go wrong with cream cheese (and cookies and chocolate!)
The magic of cream cheese. I actually have a bar of cream cheese in the fridge waiting to be used up. Maybe I’ll bake a batch of cookies tonight…
I usually use cream cheese for cheesecake – not sure if I’ve used it in anything else!
Do you have any puff pastry or avocados on hand?
This is something I can see you liking and it uses cream cheese, savory style
https://www.averiecooks.com/avocado-cream-cheese-and-salsa-stuffed-puff-pastries/
MM I am so intrigued, esp when you said that they taste more buttery even though there is less. It is so fun to experiment with different ingredients. These cookies do look quite delicious. Are they “cakey” cookies? Or still soft and chewy?
Nope, not cakey! I mentioned that in the post because I knew people would ask but no cakiness – still chewy! I am not a fan of cakey cookie (at all!) and wouldn’t have even posted them if they were – haha! :)
I’m going to make these when I come back from my trip. Cornstarch trick is interesting and I can’t wait to give it a try! :D Now what do I do with my cookie craving… :) Super delicious photos, Averie!
Cornstarch is so magical in cookies. They turn out like softbatch-style cookies without being cakey!
Question….Is there something you can substitue for the cornstarch? Like Arowroot that would give you the same results. I’m allergic to corn so no cornstarch for me!!!!
Hmmm, you could try with arrowroot or maybe tapioca starch? However, I have never tried either in cookies and cannot comment to the amts/ratios or the results. I would think similar amts but cannot be sure. If you do try, can you LMK what you did and how it went? Would love to know to help others. Of course, you could always omit if you just want to make them and not mess around with experimenting.
THIS is what I mean about your pics with chocolate! So mesmerizing and completely mouthwatering! Gorgeous photos Averie! These cookies look perfect! Love the addition of cream cheese!
After I read that comment that you wrote back to me on your site, and I knew I had this post going out, I thought…oh, wait til she sees these :) So glad you like the photos. That means a ton coming from you!
I love cream cheese in cookies, these look absolutely mouthwatering!
One question. I am interested in looking into the cornstarch idea. When you create a cookie recipe, do you simply add 2 tsp. cornstarch? Or do you replace 2 tsp. of flour with 2 tsp. cornstarch?
It depends on the recipe and what I am doing and how my dough looks, feels, etc. To be honest, 2 tsp of flour, one way or the other, isn’t going to matter much in an entire batch of cookies. That’s less than 1 tbsp for a big batch of cookies.
2 tsp of cornstarch on the other hand IS going to matter, tons.
I love that idea Averie! Cream cheese in cookies is SO good. I must do it more often. Your photos are gorg as usual!
Mmmm! I love the idea of cream cheese in a chocolate chip cookie!
My grandma always puts a little cream cheese in your cookie recipes! And suddenly, I’m craving cookies….
OH MY GOOOODNESS! This is like…revolutionary!
Wow, I never thought of putting cream cheese in cookies before! I bet the texture is absolutely perfect- so soft and chewy.
Cream cheese in cookie heaven!! Yum!!
I actually have cream cheese right now and have been brainstorming the best…ie sweetest…idea to use it for. I just found a winner with these cookies.
Please LMK how they go for you!
Hello chocolate chip cookie! Yum yum. I’ve never tried a ccc recipe using cream cheese,but I have tried it with a cake box mix so it totally makes sense. Gorgeous looking. :)
Cream cheese/cake mix cookies. Hmmm! Now that’s one I don’t know if I’ve heard of. I bet they’re super simple and good!
I love a soft batch cookie! Can’t wait to give these a try.
Those cookies look so soft and moist and good! I will definitely have to try ccc’s with cream cheese!
BTW: Your ‘on click’ popup ad is very annoying… I click on the comment form to leave a comment and all of a sudden I get a popup ad on top of the form stealing focus…
Thanks for LMK about that ad, Kevin. I was unaware that such a thing was even running! I will talk to my ad provider and tell them to remove it!
As for the cookies, thanks and yes they are so soft & moist!
Obviously, when I say “sour cream” I mean “cream cheese,” but the same sentiment still applies. (Sour cream must be on the brain.)
I am not even joking when I say that my eyes looked like saucers when I saw this post in my Blogger reader. I love sour cream in all forms, and especially in cookies. Count on these being made. Tonight.
Sour cream, cream cheese, it’s all good! If you try them, please LMK!
They were fantastic. I’m making them again today. Should I be embarrassed? I’m not.
I am so glad to hear you loved them so much that you’re making Batch #2. Now THAT’S a sign that the recipe was a success :) Thanks for trying it and telling me!
Whoa, I would never have thought to add cream cheese into cookies but your description and photos have totally sold me. Soft chocolate chip cookies are basically my favorite dessert, I’ll definitely be trying this soon!
Cream cheese is great addition to cookies. I discovered this be accident when I first made this kind of cookie.
The addition of big chocolate chips are great. Would love to cover these in fudge icing!
Oh that’s great to hear you’ve tried cream cheese in cookies before! Then I don’t need to tell you how good these things were! Fudge icing on top of the 2+ cups of chocolate chips I used – can never have too much, right! :)
These look absolutely incredible! I MUST try cream cheese in my cookies sometime! I don’t like cream cheese plain, but I love mixing it in to things. It just adds a little something different.
It sure does! And it keeps everything so soft & moist!
You sold me. These cookies look fabulous, and I love cream cheese. I think replacing butter with it is a brilliant idea!
I can’t stand all of these ah-maz-ing cookie recipes Averie! They are all so fantastic!
I can’t even wrap my head around what the flavor of these would be like! Definitely need to give this a try!
LMK if you do!
Yum! These look so moist and chocolatey!
I loooove cream cheese in cookies! I’ve used it in Linzer cookies before and oh my goodness it took them up a thousand levels! I can’t imagine what it does to chocolate chip cookies!
Oh that sounds great – I bet they were so soft & moist. It’s a great addition to cookies, isn’t it!
Wow! Those look heavenly! Definitely need to make these asap!
I love this, because I find that cheesecake recipes often leave me with a little cream cheese left over, and it would be great to use it for these! I wonder how using strawberry cream cheese would be…maybe it would give a nice fruity undertone to the cookies.
I would probably use white choc chips if I was doing strawberry cream cheese – I bet that would be delish! If you try the recipe in any way, please come back & LMK what you did and how it worked!
Oh wow, what a great idea! These cookies actually even seem to look slightly different too! Or maybe I’m imagining that? But anyway, without a doubt, they look incredible. I definitely need to try this recipe!
They do look slightly different. They are paler and more white than golden and just the texture is a little different..in a good way! :)
I’m really wishing I had some of these cookies right now! They look amazing!
Oh the amount of cookie recipes of yours to choose from! Cream cheese and cookies is a new one- my aunt actually said recently that she couldn’t understand why anyone used cream cheese for anything, when goat cheese is so similar and so much healthier. I think the cost might have something to do with it :)
As usual, my mouth is watering looking at these photos. Time for breakfast!
Not sure where she lives but I can get an 8 oz container of cream cheese for about $3 bucks (or less if I buy store brand) – and I’d only need 1/4 of the container. Whereas for goat cheese, 8 oz would probably cost at least $10+ but usually it’s about $5 for a small 2 oz little package! So wayyyy more expensive for me to use goat cheese. Plus it has a tang to it that is unmistakable. I do love it though – just maybe not for cookies.
Glad you like all the recipes!
No, I agree with you! I meant the cost of cream cheese is so much less than goat cheese, and that’s why it’s used so much more in recipes :)
These cookies are screaming my name… “bake meeeee… Bake me…”
So glad you added cream cheese to your cookies, Averie! It honestly changes the texture of the cookies so much. Making them creamy, almost. Creamy, soft, and they just melt in your mouth. Yours are so thick! I am loving all of the melty chocolate from those big chunks and chips! I”m glad you noted not to use low fat. Because readers have written to me about WHY their cookies aren’t turning out using fat free cream cheese. Always full-fat. And same with a recent marshmallow frosting I made (posting this week). You won’t get the same results!
And you can even write it in cookbooks…and people will write to you after the fact and tell you their xyz didnt turn out. Did you use low/nofat like I said NOT to? Oh yes, I did – they say. You can only tell people once, or twice, and then they have to be able to READ and follow directions :)
So glad you’re a fan of c.c. in cookies, too! I didn’t know you used it in any? You have so many cookie recipes that I’m sure you probably have and I just forgot about them!
Wow! These cookies are so thick and look so soft. All of that melty chocolate looks great too!
I think this is brilliant! I’m trying to imagine the difference with cream cheese in the dough (you mentioned rich/buttery)–guess I’ll just have to try them so I’ll know. I don’t think I’ve baked cream cheese into anything sweet except cheesecake. Speaking of trying, the flourless cinnamon PB cookies were excellent–the cinnamon just gives them a little extra pop of flavor!
Glad you liked those cookies from my cookbook! They were so good…I remember them well! And they made it onto the book cover :)
And these cookies with the cream cheese..yes, a must try! You will love the texture and flavor. So rich and dense, soft, buttery, just everything you could want in a cookie!
Oh wow. Those cookie photos made my mouth physically start to water – and here I am stuck in a house with no cookies and no chocolate. I might just have t0 stick around here for a while and look at those pretty photos, if thats ok? ;)
I’m glad that the cookies look so good to you! It means I did my job with the photos :)
Wow, these look incredible! I can’t believe it is cream cheese, but now that I think about it that sounds awesome! Gorgeous photos and such a great recipe! What a cool new cookie idea!
I am loving them, Tieghan! I bet you would too!