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softbatch

This softbatch cookie features a rich, creamy texture with chocolate chips and cream cheese, offering a melt-in-your-mouth experience.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 28
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup unsalted butter
  • 0.25 cup cream cheese
  • 0.75 cup light brown sugar
  • 0.25 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2.25 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 0.25 teaspoon salt
  • 2.25 cups semi-sweet chocolate chips or chunks

Method
 

Preparation Steps
  1. In a stand mixer fitted with paddle attachment, beat softened butter, cream cheese, sugars, egg, and vanilla until light and fluffy, about 5 minutes.
  2. Add flour, cornstarch, baking soda, and salt; mix until just combined, about 1 minute.
  3. Fold in chocolate chips or chunks by hand or briefly mix to combine.
  4. Using a 2-inch cookie scoop, form heaping mounds on a plate, flatten slightly, cover with plastic wrap, and refrigerate for at least 2 hours.
  5. Preheat oven to 350°F. Line baking sheets with silicone mats or spray with non-stick spray. Place cookie mounds spaced 2 inches apart.
  6. Bake for 8 to 9 minutes until edges are set. Cookies may appear slightly underdone in center.
  7. Allow cookies to cool for 5 minutes on baking sheet, then transfer to racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.