I don’t know about you but I’m always on the lookout for an interesting take on something classic. You know – little daring twists that take things from ordinary to amazing. I like to be a little daring.
This recipe is no different. Who thinks to put cream cheese in the classic chocolate chip cookie?! Not me. From the minute I saw this I just knew I had to try them out. They ended up being so moist with an interesting complexity and depth of flavor.
My go-to chocolate chip cookie recipe is Martha Stewart’s, which has been a tried and true fixture in my culinary repertoire for so many years now. I have to say that this new recipe is a serious contender for being as good if not better than Martha’s (don’t worry, I still love you Martha).
Give it a try and see what you think.
First step when baking is to combine the sugar and the fat. In this case, the cream cheese and butter with the two sugars.
Creaming your butter and sugar creates air bubbles which in turn leavens your final product.
All this to say, this is an essential step. Don’t skip it.
Adding of the flour. You should try and mix it pretty slowly or you might have a flour mess on your hands.
I speak from experience. Trust me.
Next up, add in your chocolate chips.
As you can see I like my ratio of chocolate chips to cookie dough very high.
Take a cookie scooper (smaller version of an ice cream scooper) to drop uniform sized cookie dough on the baking tray.
I used my Silpat instead of parchment paper. I seriously recommend investing in a French baking mat, they are so versatile and can handle super high heat. Plus they last for a really, really long time.
Hot out of the oven. I like mine soft so I baked them for approximately 10 – 11 minutes instead of the recommended time of 12 – 14.
When you bite into one of these little bits of amazingness (not a word, I know) you don’t taste the cream cheese until about three quarters of the way through. It adds a certain little something.
Cream Cheese Chocolate Chip Cookies*
6 oz cream cheese, softened
3/4 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
2 cups plus 3 tbsp all purpose flour
1 1/2 cups semi sweet chocolate chips
Preheat the oven to 325 degrees and line baking sheets with parchment or a silicon baking mat.
Cream together the butter, cream cheese and sugars until light and fluffy. Add the Vanilla. Sift together dry ingredients and then add them to the butter mixture. Beat until well combined. Stir in chocolate chips.
Place a large scoop (about 2 tbsp) on the prepared cookie sheet and flatten slightly with your hand. Bake 12-14 minutes or until edges are looking light golden brown. Cool for 5 minutes on cookie sheets before moving to wire racks to cool completely.
*In the spirit of full disclosure – this is not my recipe but one I found some time ago.29
Kristin Calderwood says
Do you have any recommendations/links on a place to find a good French baking mat?
Can’t wait to make these!! I have to bake cookies for an upcoming party and will be trying these out!
I love your website!
There are many different baking mats on the market today but I only use the Silpat (http://silpat.com/) brand. They come in all sorts of sizes and shapes to fit your baking sheets and pans – they have a page on their site with measurements that can help you decide which one to purchase.
They can be purchased many places these days – Williams & Sonoma, Sur La Table or even Amazon.com.
Hope that helps!
Kelly Lenhert says
I am so excited to try this!! It just so happens that I have to go by the store today. Guess what’s going to magically appear in my shopping cart? Cream cheese! 😉 Yummy goodness!
Let me know how it goes!
paul li says
These sound lovely! Yum.
Lisa K says
Just pulled my last batch out of the oven!!! They are so yummy! I just found your website today. Thanks for posting the recipe! You are adorable.
Hi Lisa!! Thanks for reaching out! I hope you like them 🙂
When I make my usual chocolate chip cookie recipe, I spread the dough out into a 13 by 9 pan and bake it, then cut into bars. I like the texture they get that way – usually my drop cookies go stale and hard. Do you think this recipe would work in the 13 by 9 pan also?
Hi! Thanks so much for your note.
What a great Idea with the 9×13 pan! I think it will work. I can’t say for sure but its essentially a standard recipe so you should be okay.
Let me know how it goes!
mary heimlich says
Thank you forthisdelicious recipe. They tasted awesome, but my cookies didn’t raise the way they showed in the picture. I followed the recipe to the letter too. But, all in all still loved them as did the family.
So no eggs?
Thanks for reaching out.
Yes, eggs are not necessary in this recipe.