Creamy Chocolate Chip Cookies are an icon of the snack world in America’s kitchens. Here’s a twist on our old favorite recipe. These soft, moist, rich cookies full of chocolate chips, cream cheese and nuts are perfect for a special treat and family snack. Put these scrumptious Cookies out at your next party table for delicious finger food.
I began making this recipe in 2015 inspired by a chunk of cream cheese in my fridge. Partial packages of things in my fridge bug me. So I added the 4 oz. package cream into my favorite cookie recipe with a few adjustments. WIN!!
This is a fun updated remake of our creamy chocolate chip cookie recipe with a video. Enjoy!
Creamy Chocolate Chip Cookies Recipe:
This time, Kayti and Ellie teamed up in her new Blog kitchen to make this recipe. We had fun making these with Ellie. We all agree The cream cheese is a very good idea for these cookies. Soft and chewy. YUM!
Chocolate chip cookies are a long time family favorite here. When I make these there is usually a child or two (or three) involved in the process. We encourage our kids (or grandkids) to help out in the kitchen. Recipes like creamy chocolate chip cookies offer a big reward for their help and patience.
Over the years I have made chocolate chip cookies in a multitude of ways. For pure soft, creamy yumminess that makes your mouth happy yet still holds up. This soft chocolate chip cookie with the added cream cheese works very, very well.
This recipe makes about 50 2 inch cookies:
- The time noted in the recipe card is for only the first batch. We bake two cookie sheets at a time. So for us this recipe only takes about an hour.
- If you bake one cookie sheet at a time expect to spend a bit more time in the kitchen.
Don’t have time to complete all the batches? Freeze the dough:
- Tightly wrap the excess dough in plastic wrap and store it in your freezer for up to a week.
- Then thaw to fridge temp or to room temp and complete the baking as directed.
How to Make the perfect Chocolate Chip Cookie:
These are tips I’ve picked up from my own successes and failures and the experiences of many other cookie bakers. The perfect chocolate chip cookie is not an accident. It requires attention to detail and some respect for the science and math involved. Your definition of the perfect chocolate chip cookie and mine are probably different. These tips will help you find your own perfect cookie result and stick to it. Best of luck and Happy Baking!
Oven Temp and time:
Your oven is not necessarily going to make these exactly the way Kaytis is making hers UNLESS you watch the first batch fairly close.
- If your oven is slightly hotter or cooler it will make a difference in your result.
- Be ready to adjust your oven temp or baking time if necessary to attain your perfectly baked cookie. For this recipe that means a soft cookie which is barely golden brown but completely baked through.
How accurately you measure your ingredients will also affect your cookies
- This might seem obvious but if your cookies turn out flat or really dry it may be from inaccurate measuring. The proportion of ingredients will impact your results.
Which ingredients you choose will also impact your results.
- An example here is butter vs. margarine. DO NOT SUBSTITUTE. They bake differently.
- Substituting maple syrup, powdered zero calorie sugar replacers or honey will require other adjustments in this recipe so we don’t suggest them.
- Low sugar REAL Dark chocolate chips will give you an entirely different flavor than milk chocolate chips. We have used both. They both work but taste different. you choose 🙂
Start with good Tools:
- A spoon will work to drop these cookies like Kayti used. I prefer cookie scoopsfor the best cookie shape and baking results.
- Silpat mats REALLY help the cookies bake evenly and come off the baking sheet like a dream every time. LOVE these!
- A stand mixer like Kaytis is NOT required to make these cookies properly but it’s nice to have if you are a serious baker.
- 3 Cups flour
- 11/2 tsp. baking soda
- 1 tsp. salt
- 1 Tablespoon vanilla
- 3 eggs-slightly beaten
- 4 oz. cream cheese-room temperature
- 1 Cup brown sugar
- 1 Cup granulated sugar
- 4 oz. butter softened
- 2 Cups dark chocolate chips
- 1 Cup chopped walnuts
- Pre heat oven to 350 degrees F.
- In a stand mixer with the whisk attachment:
- Cream the butter, sugars and cream cheese until smooth. Add in the beaten eggs and vanilla and whisk until smooth and creamy.
- SWITCH to your dough hook or paddle.
- Sift the baking soda and flour together.
- Slowly add the flour mixture into the creamed mixture in small bathes and mix on low setting scraping down sides of your bowl as necessary, until the dry mix is fully incorporated and the mixture is smooth and thick.
- Add in the chocolate chips and nuts, as desired, and barely mix (short pulses) until thoroughly blended
- Drop by teaspoonfuls onto a baking sheet and bake for 9 to 11 minutes until just slightly golden in color.
- Remove to a cooling rack
Amount Per Serving:Calories: 132