Indulge in the irresistible delight of homemade chewy chocolate chip cookies! A perfect blend of softened butter, cream cheese, and a medley of sugars yields these soft-centered treats with delicately crispy edges. These cookies, with their rich vanilla essence and generous handfuls of semi-sweet chocolate chips, encapsulate the essence of comfort baking. Each bite offers a harmonious balance of sweetness and texture—a nostalgic reminder of classic American flavors. Whether shared with loved ones or savored solo, these homemade delights promise to elevate any moment with their timeless taste and warm, gooey embrace.
Chewy Chocolate Chip Cookies
This recipe creates irresistibly chewy chocolate chip cookies with a perfect blend of softened butter, cream cheese, and a mix of sugars for sweetness. The addition of vanilla, a hint of salt, and the incorporation of semi-sweet chocolate chips yields a delightful treat. These cookies bake to golden perfection with crispy edges and a soft, gooey center—a classic favorite for any occasion!
Equipment
- mixing bowls
- Electric Mixer or Hand Whisk
- Measuring cups and spoons
- Whisk and Spatula
- Baking Sheets
- Parchment Paper or Silicone Baking Mats
- Cookie Scoop or Spoon
- Oven
- Wire Cooling Rack
Ingredients
- 3/4 cup Softened butter
- 3 oz Cream cheese (softened)
- 1 1/2 cups Packed brown sugar
- 1/2 cup Granulated sugar
- 2 Eggs
- 3 tsp vanilla extract
- 3 1/2 cups All-purpose flour
- 3 tsp Cornstarch
- 1 1/2 tsp Baking soda
- 1/2 tsp Coarse sea salt (or ¾ tsp regular salt)
- 2 cups Semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together softened butter, cream cheese, brown sugar, and granulated sugar.
- Beat in eggs one at a time, then add vanilla extract and mix well.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes until edges are lightly golden. Allow cookies to cool on sheets before transferring to wire racks to cool completely.
Notes
For softer, chewier cookies, avoid overmixing the dough once you've added the dry ingredients. Mix until just combined to prevent the cookies from becoming tough. Additionally, if you prefer thicker cookies, refrigerate the dough for 30-60 minutes before baking; this helps the cookies hold their shape better while baking.
Nutrition
Serving: 1Cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 100mg | Sugar: 12g
