Soft Chocolate Chip Cookies

Soft Batch Chocolate Chip Cookies are a velvety soft, melt in your mouth, gooey, chocolatey cookie. Replacing some butter with cream cheese makes these cookies ultra soft for days!

Soft Batch Chocolate Chip Cookie Recipe- Perfect to make ahead!

Life can be down right crazy sometimes, right? I 100% feel you. Most days I feel like a chicken with my head cut off. ?

Just last week I was in a slight time crunch and made 5 pies, deep cleaned the kitchen and bathed all 3 kids by 2 in the afternoon.

Side note: my kids had to take a bath because they had been following me around, licking every bowl and spoon they could get their hands on all morning long! Literally whipped cream head to toe!

Luckily every day isn’t like that though. Generally those crazy, hectic days are sandwiching a not-so-crazy-almost-relaxing day.

From now on, if I need to take dessert to anyone on one of those days, I will be making these cookies the day before instead. I am totally a fan of spreading the crazy out a bit.

These cookies, honestly, stay velvety soft for 2 or 3 days! (I don’t know beyond that because cookies never last long at my house. ?)

Make ahead, store in ziplock baggies, no one will ever know. No more dried out, crunchy day 2 cookies!

How to make Soft Chocolate Chip Cookies

The key to making a soft chocolate chip cookie is to replace some of the butter with cream cheese. Replacing some of the butter with cream cheese will result in a very soft, almost velvety cookie.

So, the first thing you will do, is cream together butter, cream cheese, and brown sugar. I use my stand mixer but you could use a handmixer as well.

Once the sugar, butter and cream cheese are mixed well together scrape down the sides of the bowl. Add in the vanilla and eggs and mix well.

After the vanilla and eggs are fully incorporated, added in the flour, soda and salt. Mix until well combined.

Now it is time for the chocolate chips. I, personally, like to use a combination of white chocolate chips and mini semi sweet chocolate chips. Feel free to use whatever you have on hand.

I like to use a cookie scoop to get the dough into equal size balls. You can find a cookie scoopOn Amazon for fairly cheap. Cookie scoops can be bought in all different sizes, my cookie scoop is # 50.

Scoop the dough onto a parchment paper lined cookie sheet.

The cookies will not spread, if any while baking. Because of this, is important to pressed the dough down and flatten it a bit before baking.

Bake at 350° for eight to 10 minutes. Do not over bake the cookies. You’ll want to pull them out of the oven when the center of the cookie no longer looks glossy.

Let the cookies cool completely on the cookie sheet before transferring to a wire rack. Letting the cookies cool on the hot cookie sheet helps the cookies to continue baking for a little bit longer after they come out of the oven.

Soft Chocolate Chip Cookies

(Printable Recipe Below)

Soft Batch Chocolate Chip Cookies are a velvety soft, melt in your mouth, gooey, chocolatey cookie. Replacing some butter with cream cheese makes these cookies ultra soft for days!

Ingredients

• 1/4 cup cream cheese
• 1/4 cup butter room temperature
• 1 cup brown sugar
• 1 egg
• 2 tsp vanilla
• 2 cups flour
• 1/2 tsp salt
• 1 tsp soda
• 1/2 cup white chocolate chips
• 3/4 cup mini semi sweet chocolate chips

Instructions

1. Preheat oven to 350°.
2. Cream together the cream cheese, butter and brown sugar until well combined.
3. Script on the sides of the bowl, then add in the egg and vanilla. Mix well.
4. Add the flour, salt and soda to the bowl and mix up and until just incorporated.
5. Stir in chocolate chips.
6. Scoop of cookie dough into balls and place on the parchment paper lined cookie sheet.
7. The cookies will not flatten or spread while baking. Because of this, it is necessary to flatten the dough just a little with the palm of your hand before baking.
8. Bake at 350° for 8 to 10 minutes, or until the center of the cookie is no longer glossy.
9. Let the cookies cool completely on the cookie sheet before transferring to wire rack.
10. The cookies will stay soft and fresh for up to three days in an airtight container.

Take a peek at a few of my most popular recipes!

Dump and Start Creamy Ziti
Cheesecake Fruit Dip
Chocolate M&M Cookies

I lOVE seeing my recipes come to life in YOUR kitchen!! Tag me in your photos, it makes my day!!

Soft Chocolate Chip Cookies

Soft Batch Chocolate Chip Cookies are a velvety soft, melt in your mouth, gooey, chocolatey cookie. Replacing some butter with cream cheese makes these cookies ultra soft for days!

5 from 1 vote

Print Pin Rate

Course: Dessert

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 2 -3 dozen

Author: Karli Bitner

Ingredients

• 1/4 cup cream cheese
• 1/4 cup butter room temperature
• 1 cup brown sugar
• 1 egg
• 2 tsp vanilla
• 2 cups flour
• 1/2 tsp salt
• 1 tsp soda
• 1/2 cup white chocolate chips
• 3/4 cup mini semi sweet chocolate chips

Instructions

• Preheat oven to 350°.
• Cream together the cream cheese, butter and brown sugar until well combined.
• Script on the sides of the bowl, then add in the egg and vanilla. Mix well.
• Add the flour, salt and soda to the bowl and mix up and until just incorporated.
• Stir in chocolate chips.
• Scoop of cookie dough into balls and place on the parchment paper lined cookie sheet.
• The cookies will not flatten or spread while baking. Because of this, it is necessary to flatten the dough just a little with the palm of your hand before baking.
• Bake at 350° for 8 to 10 minutes, or until the center of the cookie is no longer glossy.
• Let the cookies cool completely on the cookie sheet before transferring to wire rack.
• The cookies will stay soft and fresh for up to three days in an airtight container.

Tried this recipe?Mention @cookingwithkarli or tag #cookingwithkarli!