Cream Cheese Chocolate Chip Cookies: The Secret to Unbelievably Soft & Chewy Perfection

👩‍🍳 Instructions

1. 1

   In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
2. 2

   In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and softened cream cheese on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl.
3. 3

   Add the granulated sugar and light brown sugar to the butter mixture. Beat on medium speed for another 2-3 minutes until the mixture is very light, pale, and fluffy.
4. 4

   Add the egg, beating well until fully incorporated. Stir in the vanilla extract.
5. 5

   Reduce mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined and no streaks of flour remain. Be careful not to overmix.
6. 6

   Gently fold in the chocolate chips with a spatula until evenly distributed.
7. 7

   Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight. Do not skip this step!
8. 8

   When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
9. 9

   Using a 1.5 to 2-tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
10. 10

    Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft and puffy.
11. 11

    Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.