Softbatch Cream Cheese Chocolate Chip Cookies


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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! 

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!

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

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. 

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

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 

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

How to Make Cream Cheese Chocolate Chip Cookies

The steps for this chocolate chip cookie recipe with cream cheese couldn’t be simpler! 

  1. 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!
  2. Add in the dry ingredients and scrape down the sides of the bowl to make sure everything gets incorporated.
  3. Scoop the cookie dough into large balls and refrigerate for at least 2 hours before baking.
  4. 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! 

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

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.

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

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.

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! 

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). 

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

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! 


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Yield: 28 cookies

Softbatch Cream Cheese Chocolate Chip Cookies

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! 

These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious!

Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 2 hours
Total Time 2 hours 18 minutes


  • 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**


  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
  4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  6. 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.
  7. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.***
  8. 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.


*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:



Serving Size:


Amount Per Serving: Calories: 170Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 77mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 2g

More Cookies Made with Cream Cheese: 


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

Cream Cheese Chocolate-Chocolate Chip Cookies

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!!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. These are hands down the best cookies ever. I was wondering if it matters if I measured everything by weight like in grams. Has anyone tried this and how did it turn out?Some chefs recommend baking by weight so I was curious if these amazing cookies could possibly be elevated by this method.

    Rating: 5
    1. Thanks for the 5 star review and I’m so glad these are the best cookies ever for you!

      Contrary to some food bloggers, I don’t tend to bake by weight because it’s just not the way I learned to bake and use cups and teaspoons. I am sure you could convert the recipe to grams. But if it’s working great for you now, I would just continue making it like you are!

  2. I made the first batch, and they were gone the first day. I am making a double batch this time, so some of them will stay around longer than 6 hours! The adult males in this house have no self control.

    Rating: 5
    1. Thanks for the 5 star review and I’m glad they were gone in a day and you’re making a double batch! LOL re the lack of control among the guys!

  3. Best chocolate chip bar cookie recipe I’ve ever made!!! I am always hesitant of making new recipes. I’m so thankful I did.A+++++

    Rating: 5
    1. Thanks for the 5 star review and I’m glad this is the best chocolate chip bar cookie recipe you’ve ever made!

  4. Hi, I am making these for the first time and the batter when completey mixed seems more like cake batter than cookie batter. Is this normal?
    Thank you!

    1. No that’s not typical. It’s definitely a typical cookie batter in the sense that it’s a pretty thick and not thin like cake batter.

      Is there any chance you mismeasured your flour?

  5. 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.

    1. 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.

  6. 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.

    Rating: 5
  7. 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!

    Rating: 5
    1. 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.

  8. 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.

  9. 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!

    Rating: 5
  10. 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? 

    Rating: 5
  11. Lucious cookie texture and flavor. I followed her directions and these cookies came out better than bakery quality.

    Rating: 5
    1. Thanks for the 5 star review and glad that the texture was luscious for you and better than bakery quality – love that!

  12. 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.

    Rating: 5
    1. 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!

  13. 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!

    Rating: 5
    1. 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.

  14. Avery…these were amazing. I am enjoying your site so much… 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

    Rating: 5
  15. Followed the recipe entirely and It tastes like the greatest chocolate chip cookie ever made by me.

    Rating: 5
  16. 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”.

    Rating: 5
    1. Thanks for the 5 star and glad they were soft and pillowey and your mom gives them a 10/10!

  17. 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!!

    Rating: 5
    1. Thanks for the 5 star review and I am glad you can stop looking for better chocolate chip cookie recipes after finding this one!

  18. 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.

    Rating: 5
    1. Thanks for the 5 star review and I am glad to hear these are the best CCC’s ever for you!

    1. It’s basically air and water. That is not good for baking. It spreads, runs, and doesn’t work.

  19. Love these Softbatch Cream Cheese Chocolate Chip Cookies, these are actually so delicious , specially my kids love these .

    Rating: 5
  20. 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.

    Rating: 5
    1. 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!

  21. 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.

    Rating: 5
  22. 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?

    1. 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.

  23. 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!

    Rating: 5
  24. 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!

    1. 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!

  25. The softbatch cream cheese cookie is the BEST choco chip cookie I’ve ever had in my life..its now only recipe I use

    Rating: 5
    1. Thanks for the 5 star review and I am glad this is the only recipe you use now for chocolate chip cookies!

  26. 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!!

    Rating: 5
  27. 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!

    Rating: 5
  28. 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?

    Rating: 5
  29. 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. 

    Rating: 5
    1. 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!

  30. Absolutely delicious cream cheese chocolate chip cookies are amazing very easy to make like in the family enjoy them thanks

    Rating: 5
  31. Id like to ask what I could substitute to cornstarch? Will that change anything? Super excited to try these out!

  32. 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.

    Rating: 5
    1. 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!

  33. 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!

    Rating: 5
  34. I made a boo boo and mixed all of the ingredients together instead of whipping it I hope it atleast turns out eatible 🤦

  35. 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.

    Rating: 5
    1. 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 :)

  36. 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.

    Rating: 5
    1. Thanks for the 5 star review and glad they turned out great with coconut oil rather than butter!

  37. 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?

    1. 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.

  38. 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

    Rating: 5
  39. I love your recipes. I try two, three different recipes. My family likes them all and gone so fast. Love it. Thank you.

    Rating: 5
  40. 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!! 😁😄

    Rating: 5
      1. 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

        Rating: 5
  41. 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!

    Rating: 5
    1. Thanks for the five star review and I’m glad they are the best cookies that you’ve ever made!

  42. 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!

    Rating: 5
  43. 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.

    Rating: 5
    1. Thanks for the five star review and I’m glad that they were so good you’re going to make another batch soon!

  44. I’d really like to half this recipe and make only about 14 cookies – how do you suggest I cut down the measurements?

    Rating: 5
    1. 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.

  45. Hi.
    Recipe looks delicious. I only have almond flour and coconut flour. Will either of those work?

    1. 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.

  46. 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!

    1. First read this post, it has lots of tips and tricks for cookie baking

      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.

    1. 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!!

      Rating: 5
      1. 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!

  47. 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.

  48. 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?

    1. No. Same principle as with butter. We bake with it but later on don’t need to store the baked goods in the fridge.

  49. 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!!!

    Rating: 5
  50. 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!

    Rating: 5
  51. 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!

    1. Not really. At that point, they will be similar to other choc chip cookies. The cornstarch is what makes these unique and super soft.

  52. 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.

    Rating: 5
    1. 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 :)

  53. Love these cookies! So soft. I made them today with Baileys Irish Cream chocolate chips and Expresso chocolate chips. Froze some for company.

    Rating: 5
    1. Both the Baileys Irish Cream chocolate chips and Expresso chocolate chips sound amazing and I bet made the cookies extra delicious!

      1. 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!

        Rating: 5
      2. Glad to hear they’re his new favorite cookies and that you’ve been able to use the dough base for other variations!

  54. 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!!!

    Rating: 5
    1. 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!

  55. 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

      1. 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.

      2. Thanks for commenting. In the US, corn flour and corn starch are not the same but in the UK things are obviously different.

      3. 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.

      4. 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.

  56. 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!

    Rating: 5
    1. 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!

    1. 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.

  57. 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!

    Rating: 5
    1. 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 .

  58. 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 :)

    1. 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.

  59. 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! :)

    Rating: 5
    1. 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!

  60. 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

  61. 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.

    Rating: 5
  62. Just made these after searching for a chocolate chip cookie with creamcheese, these are so amazing!!!!! Will be my go to recipe.

  63. 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:)

    Rating: 5
    1. 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 :)

  64. 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.

    Rating: 5
    1. 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.

  65. 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?

    1. 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.

  66. 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?

    1. 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.

  67. Thanks so much.. I feel choc chip cookie drunk.. this is my 5 different recipe looking for the perfect one…This is the best!!

    Rating: 5
    1. Thanks for the 5 star review and glad that these are perfect and are the best for you!

  68. 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!

    Rating: 5
    1. Thanks for the 5 star review and glad your kids asked for these instead of bday cakes for their birthdays – that’s awesome!

  69. 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!!

    Rating: 5
    1. Thanks for the 5 star review and glad you love these so much and that you have a freezer stash waiting, too!

  70. 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!!!!

    Rating: 5
    1. 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!!

  71. 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.

    Rating: 4
    1. Easy to reduce the amount of chocolate chips if that is your preference next time. Many people love them with all the chocolate chips.

  72. 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.

    Rating: 5
  73. 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

  74. 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!

    Rating: 5
    1. 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.

  75. 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

    Rating: 5
    1. 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.

    2. 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?

      1. Glad you love them so much and they are your go-to recipe!

        Should be fine on the M&Ms.

  76. 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.

    1. No they do not and are fine at room temp for a few days. As always, cookies taste best the fresher they are.

    1. Thanks for the five star review and I’m glad they are a huge hit every time and the best cookies ever for you!

  77. 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!

    Rating: 5
  78. 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.

  79. 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 ?

    1. 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.

  80. 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!

    Rating: 5
  81. 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?

  82. 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.

    Rating: 5
    1. 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!

  83. 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?

    1. 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.

  84. 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!

    Rating: 4
    1. 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!

  85. 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!

    Rating: 5
    1. 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.

  86. 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

    Rating: 5
    1. 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!

  87. 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 :)

    Rating: 5
    1. 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!

  88. 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?

    Rating: 5
    1. 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.

  89. 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

    Rating: 5
    1. 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!

  90. 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.

    Rating: 5
  91. 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

      1. Alright thank you ms. Averie! I’m wondering how to bring out the taste of the cream cheese without ruining the recipe.

  92. 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!

    1. 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.

  93. Awesome cookies. I just used chocolate chips instead of chunks. They stay soft longer. The grandkids (and adults) love them.

    Rating: 5
  94. Truly the BEST chocolate chip cookies ever !!! I am a believer in the cream cheese and corn starch!!

    Rating: 5
  95. 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.

    Rating: 5
    1. 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.

  96. 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?!

    Rating: 5
    1. 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!!

  97. 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!

    1. Glad they are the best cookies you’ve ever tasted and that you’ll be loyal to this recipe!

    1. 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.

  98. 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.

    Rating: 5
    1. 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.

  99. 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!🤷🤷🤷

    1. It will bake fine. The texture will be slightly different – probably softer with the cornstarch, but they will still be soft.

  100. 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

    Rating: 5
    1. 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.

  101. Best soft cookie recipe. I love how they taste and they came out beautiful. My husband loved them a lot.

    Rating: 5
  102. 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.

    Rating: 5
    1. Thanks for the 5 star review and glad you love this recipe more than any others for choc chip cookies!

  103. 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!

    Rating: 5
    1. 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.

  104. 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?

    1. 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.

  105. 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!

    Rating: 4
  106. Do I have to form the cookies into polices or can I just refrigerate the dough and then form the cookies?

    1. 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.

  107. Such a great recipe that can be kept in refrigerator for up to 5 days! Loved that part! Who doesn’t live fresh cookies??

    Rating: 5
  108. 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?

    Rating: 5
      1. Thanks so much! Turned out perfect!! My family’s favorite cookie recipe ☺️

      2. Thanks for letting me know this is your family’s fave cookie recipe!

  109. 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.

  110. 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.

    Rating: 5
    1. 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.

    1. 9×9 or 9×13 pan, bake for 20ish minutes, purely guessing though since I haven’t personally tried.

  111. 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?

    1. I would not use almond flour here. It has very/no gluten and the cookies will not rise or turn out well, as written.

  112. 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.

    Rating: 5
    1. Thanks for the 5 star rating and glad you were able to make, freeze, bake – and with jelly beans, how fun!

  113. 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!

  114. 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.

    1. 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.

  115. 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.

  116. 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.

    1. As with anything, people’s tastes vary so do what you think is best with regard to the chocolate amount.

  117. 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?


    1. 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.

    1. 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.

  118. 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?

    1. 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.

  119. 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!

    1. Thanks for trying the recipe and glad they turned out amazing for you! Not fussy and quick are my goals!

    1. 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.

  120. 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!”

    1. Thanks for trying the recipe – with chips and without + cinnamon sugar. Sounds delish! I am glad these will trump cake for her birthday :)

  121. 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..

    1. 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.

  122. 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! :)

    1. Thanks for the glowing praise about these cookies and I love the tradition that you and your fiance started, that is so great!

  123. 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.

    1. 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.

      1. 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?

      2. 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.

  124. 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.

  125. 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.

  126. 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!

  127. 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!

    1. 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.

  128. 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

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad they’re the best ever CCCs for you!

  129. These are really good, one question. I have anew stove, do you have a recommended cooking time for a convection oven ? Thank you.

    1. Generally convection cooks much quicker than regular so I would start checking at least 3-5 minutes earlier and use your best judgment.

  130. 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!

  131. 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

    1. 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.

    1. 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!

  132. 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.

    1. 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!

      1. 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….

      2. 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 :)

  133. 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!

    1. Use your gut…there will be a ton of other food there but if they reallllly love cookies, then maybe. Enjoy!

  134. 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.

  135. 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?

    1. 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.

    1. 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.

  136. I just made these and have them chilling in the fridge, and realized I forgot the cornstarch!! What should I expect?

  137. 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.

    1. 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.

  138. 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!

  139. Hello! I’m baking them today!!! But I have an electric oven. Do I have to adjust baking time?

    Thank you :)

  140. 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?

    1. You should make the recipe as written and don’t try to sub because the cookies will not have the proper texture.

  141. 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.

  142. 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)!

    1. 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!

    1. 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.

  143. 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!!

  144. 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 :)

    1. 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!

  145. 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!

    1. 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!

  146. 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..

  147. 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?

    1. 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.

  148. 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?

  149. 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

    1. 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.

  150. Can the raw dough be frozen? I often make large batches of dough, then portion it out and freeze to have anytime.

  151. 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.

    1. 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.

    1. 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 :)

  152. 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.

  153. 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!

  154. 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!

    1. 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.

  155. 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.

    1. 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 :)

  156. My cookies, while they tasted delicious, came out flat. In fact, this always happens to my cookies! What am I doing wrong?

  157. 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!

    1. 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.

  158. 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?

    1. 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.

  159. 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.

  160. 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. 

    1. Thanks for trying the recipe and I’m glad it came out great for you! And that they cookies puffed up nicely for you!

  161. 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?

    1. All ovens bake differently. I would just continue baking until they’re done in your oven, how ever long that may take.

  162. 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? 

    1. 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.

    1. 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.

  163. 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!

  164. 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!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad you’re sticking with this recipe!

  165. 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?

    1. Yes I do and also give freezing instructions at the end of the directions regarding my thoughts on that in more detail.

  166. Ugh … thought I had cornstarch … any replacements possible? or am i running to the store ??  thanks in advance

    1. 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 :)

  167. 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!

    1. Glad to hear this is your new go-to recipe for chocolate chip cookies! I bet they’re great with peanut butter chips, too :)

  168. 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.

    1. 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!

  169. 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!

    1. I don’t bake at high altitude but there’s so much on google if you search for high altitude baking. Enjoy the cookies!

  170. 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!

    1. 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!

  171. 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?

    1. 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.

  172. 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!!

    1. 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!

      1. Thanks for trying the recipe and I’m glad it came out great for you! Even at high altitude – that’s great to hear!

    2. 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!

      1. 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!

  173. 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!

  174. Omg, your blog is like the holy grail for cookie recipes. These were incredible. I will be following your blog now for sure!

    1. 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!

  175. 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?

    1. 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.

    1. 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.

  176. 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.

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s a 5 star keeper!

  177. 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. 

    1. 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!

  178. 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.

    1. 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!

  179. BEST cookie EVER!!!  Question:  I just started another batch and I only have whipped cream cheese….will it work?

    1. 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.

  180. 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: 

    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!! :) 

    1. 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!

  181. 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

    1. Thanks for trying the recipe and I’m glad it came out great for you! And was a hit with your granddaughter, too!

  182. 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?

  183. 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!!)

    1. 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.  

      1. 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.

  184. 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  

    1. 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!

  185. 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?

    1. 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.

  186. 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!

  187. 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?

    1. 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.

    1. Thanks for trying the recipe and I’m glad it came out great for you and that it’s your new go-to recipe!

    1. 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.

  188. 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.

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

    1. There really isn’t an alternative. It’s a grocery-store staple here in the US, sorry you can’t find it!

  190. 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 : (

    1. 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!

  191. 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!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad you finally got around to them!

  192. 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!

  193. 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! 

    1. 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. 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!

  194. 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!

    1. 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!

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

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

    2.  “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. 

      1. 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!

  196. 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!

    1. 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!

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

  197. 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?

    1. 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