Today I am sharing one of my family’s favorite chocolate chip cookies. I found this wonderful recipe a little over a year ago on Jen’s Favorite Cookies. These awesome cookies were an instant hit and I make them all the time for my daughter with an allergy – they are egg free! Even my husband who is a major cookie snob loves them, and he’s not a fan of cream cheese. I love them because they are a cinch to make and a cookie the whole family can enjoy.
Soft Batch Cream Cheese Chocolate Chip Cookies
- 1/2 cup salted butter, softened to room temperature
- 8 ounce block of cream cheese, softened to room temperature
- 1 cup sugar
- 1/2 cup brown sugar (light or dark)
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups flour
- 12 oz bag of semi-sweet chocolate chip
Directions
Preheat oven to 350 degrees F.
In a large bowl, cream butter, cream cheese and sugars until they are smooth/creamy, then add the vanilla and mix well. Next, add flour, salt and baking soda – mix until all the dry ingredients are just blended-Do Not Over Mix! Last, add chocolate chips. Fold the chocolate chips into the dough, until just blended. Do not over mix the chocolate chips with the dough. Place heaping round tablespoons of dough on a ungreased cookie sheet approximately one inch apart. I use The Pampered Chef’s Medium size scooper for the dough, it’s the perfect size and I never have to touch the dough. Place cookies in the oven on middle rack and bake for 9-11 minutes, depending on your oven. Bake until cookies turn a light golden brown. Remove, place cookies on rack to cool. Store cooled cookies in an airtight container. Enjoy!
Thanks for stopping by!
Cheers!
These were a hit a recent holiday party! I'm on a low carb diet so, I used almond flour instead of all purpose. Since almond flour requires more binding elements these needed 1 egg and about 1/2 teaspoon of xanthan gum to keep their shape. if you need to omit the egg I'd go for a full teaspoon of xanthan gum.
Did your skip the brown sugar?
Gonna try it for my son who has egg allergies,cant wait,gonna surprise him and he's 17
Sounds like a cookie my grandaughter who has severe celiac diease(gluten) could eat and we all would love.Thanks for sharing.
I can't wait to try these! My daughter is allergic to eggs, and we have not found a recipe that tastes good! This recipe looks amazing! Thank you!
Excellent alternative to a regular CCC. Nice and soft and very tasty YFY.
I baked this 5x already and its always a hit…my son loved the soft and chewy texture of the cookies..
Did you refrigerate them?
These are super yummy. 1 batch yielded about 3 dozen. I know a few people asked that. I love that they don't spread out. I did substitute the butter for butter shortening. Seems to help the spreading as well. Thanks for this. New favorite!
Can I use sorghum instead of sugar or brown sugar?
What about using the 1/3 fat cream cheese? Will it taste different?
I just used the lower fat cream cheese and they seem just fine. First time making them so I don’t know how they compare to using regular cream cheese.
Why would you need to refrigerate them? They will be cooked.
I think they mean after they are cooked. Because they have cream cheese.
I never leave reviews…but these cookies were AMAZING! I am not even a big sweets person but I couldn't get enough of these! One mistake I made was I kept the cookies in a little longer than what the recipe time calls for. I am just not used to fluffy cookies so they looked under-cooked to me. I did a batch at the correct timing and those were the winners!!
Family loved them! This was a great treat easy, simple and a small batch! Very soft and rich!!
This recipe is delicious and I like it as you can add your own ideas. I'm allergic to dark chocolate so use white chips, add 1/2 cup macadamia nuts, oh so good. Make several batches and freeze….I am going to try cranberries also.
You can freeze them? The white chocolate macadamia version sounds delish
No eggs?
I made these with Bob's 1 to 1 Gluten free flour.. These were amazing!! First cookies to be gone from Christmas cookie collection. No one knew they were Gf!
I made these with Bob's 1 to 1 Gluten free flour.. These were amazing!! First cookies to be gone from Christmas cookie collection. No one knew they were Gf!
Roughly how much does a batch make and can you make them with unsalted butter?
Can u make them with unsalted butter?
Since there is cream cheese in them do you need to refrigate them?
Anonymous – Regarding flour. Because baking soda and salt are listed in the ingredients, the flour is all-purpose! I'm making these today myself. They look divine!!!
Pla lain or self rising flour. I always get confused on the flour
How many cookies does it make?
psd4fan, baking soda is very common in cookies – head here to read more: "Read just about any cookie recipe, and you'll see baking soda in the list of ingredients."
http://www.seriouseats.com/2015/12/cookie-science-how-baking-soda-works.html
Baking soda seems kind of strange.
Is there a reason for it?
Sorry about that, Teresa – The Print Recipe link is fixed! You can head here too: https://sites.google.com/site/sweetlittlebluebird/soft-batch-cream-cheese-chocolate-chip-cookies
And Anonymous – this recipe doesn't need eggs due to the ingredients.
I am unable to print this, there is not a button on words that say print recipe. Can you help?
Recipe don't have eggs,is there a reason ?
Doesn’t need them!! Great for people with egg allergies!
Does it make them taste different then a chocolate chip cookie
I made these to bring in as a treat for my coworkers. They LOVED them and asked me to make them again (numerous times). Thank you for sharing!
Do these have to be refrigerated?
No they get cooked
These look delicious. I have some maple sugar that I am going to use. I made a yellow cake with maple instead of white, and it turned out fine. We shall see.
-Char