Soft Batch Chocolate Chip Cookies

Soft Batch Chocolate Chip Cookies have two secret ingredients to keep them ultra soft and tender!
Soft Batch Chocolate Chip Cookies

Welcome to day two of my Chocolate Chip Cookie Week! Today’s recipe is all about ultra tender Soft Batch Chocolate Chip Cookies. Scroll down to the recipe below to discover the two key ingredients to making soft chocolate chip cookies.

Chocolate Chip Cookie Week at handletheheat.com

If you haven’t noticed, I love chocolate chip cookies. But sometimes I crave different textures. Sometimes I want them to be super soft, like these cookies, and other times I want them to be thin and crispy (stay tuned for that recipe later in the week). Don’t get me wrong, practically any chocolate chip cookie is a good cookie to me but every once in a while you have a texture craving that must be satisfied.

Which texture of cookies do you prefer? Does your family love soft batch?

Be sure to follow Handle the Heat on Facebook, I’m going to be sharing chocolate chip cookie recipes all week!

Soft Batch Chocolate Chip Cookies

Recipe Rundown
Taste: This cookie has big butterscotch flavor and the small amount of cream cheese in the dough adds an almost indiscernible tang that takes these cookies over the top.
Texture: Ultra soft and tender.
Ease: Super easy! This dough does require a minimum of 2 hours in the fridge so there is some patience involved.
Appearance: I have yet to meet an ugly chocolate chip cookie!
Pros: Perfect for when you’re craving that super soft texture in a cookie.
Cons: None.
Would I make this again? 100% yes.

Soft Batch Chocolate Chip Cookies

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Soft Batch Chocolate Chip Cookies

Yield: About 48 cookies

Ingredients:

2 3/4 cups (12.13 ounces) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cornstarch
1 teaspoon fine sea salt
1 1/2 sticks unsalted butter, at room temperature
1/4 cup cream cheese, at room temperature
1 1/4 cups packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
2 large eggs, at room temperature
2 cups semi sweet chocolate chips

Directions:

Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.

In a medium bowl combine the flour, baking soda, baking powder, cornstarch, and salt.

In the bowl of an electric mixer beat the butter, cream cheese, granulated sugar, and brown sugar until light and creamy, about 2 minutes. Add in the vanilla and the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 2 hours but no more than 72 hours. Bring to room temperature just long enough for the dough to become soft enough to scoop.

Divide dough into 2-tablespoon sized balls and drop onto prepared baking sheets.

Bake for 10 minutes, or until light golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

Recipe by Tessa of Handle the Heat

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19 Responses to “Soft Batch Chocolate Chip Cookies”

  1. #
    1
    sally @ sallys baking addiction — October 22, 2013 at 4:03 am

    You just cannot disappoint with cornstarch in chocolate chip cookies! Tessa, I swear by it! And all the brown sugar. And the cream cheese! Incredible addition to your chocolate chip cookie week :)

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    2
    Liz S. — October 22, 2013 at 5:05 am

    Can’t beat a good, classic chocolate chip cookie recipe. This one sounds incredible!

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    3
    Jessica @ A Kitchen Addiction — October 22, 2013 at 8:19 am

    Love the use of cream cheese in these! The texture looks perfect!

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    4
    ashley - baker by nature — October 22, 2013 at 11:35 am

    I adore soft batch chocolate chip cookies! These would definitely have me feeling better in no time ;)

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    5
    Deanna @ Marzipan — October 23, 2013 at 4:10 am

    I’m so intrigued by this recipe! I can tell it’s one of those I’m going to have to try soon!

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    6
    arlene — October 23, 2013 at 6:50 pm

    These soft chocolate chip cookies were the best I have had in any recipe! The texture was outstanding , I guess with the cornstarch and cream cheese in the recipe. They were 10 times better then Toll House recipe! Thanks Tess So glad to be on your site! Everyone should try this recipe you won’t be sorry!

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    7
    kenton @ Lemon & Olives — October 30, 2013 at 11:26 am

    cream cheese in cookie dough?! I never would have guessed. I’m sure it’s amazing and I will be trying it next time I bake some sweets :)

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    8
    Averie @ Averie Cooks — October 30, 2013 at 12:20 pm

    I swear by cornstarch in cookies and it’s a must – have for me now in all choc chip cookies! I love softbatch-style cookies so much. Pinned!

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    9
    Averie @ Averie Cooks — October 30, 2013 at 12:21 pm

    Oh and cream cheese too! Love the texture/flavor it adds!

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    10
    Jadechop — March 1, 2014 at 8:23 pm

    hi ya, so far so good, just wanted to point out that there is no direction on the vanilla. Typically you add it after the eggs, so that is what I will do, but you may want to add that into the recipe directions, thanks!

    • Tessa replied: — March 5th, 2014 @ 8:54 am

      Thanks for pointing that out – I fixed it.

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    11
    Kathy — March 4, 2014 at 4:44 pm

    Thank you, thank you, thank you. I have been trying to get my chocolate chip cookies to have a more cake like appearance and not fall flat like a pancake. I have read countless blogs, professional baking sites, cookbooks etc. and it was not until I read your blog about your experiments with CC cookies and the different consistencies achieved, that i had to try the “more brown sugar” over granulated sugar a whirl.

    I read your blog this morning on this subject and this afternoon I baked. I used my CC cookie recipe but change the sugar consistency to 75% brown sugar and 25% granulated sugar.

    BULLS EYE! Right on the money. My husband and I are now please as we stuff our faces with these pouches of heaven.

    Thank you. I am a fan and follower now!

    • Tessa replied: — March 5th, 2014 @ 8:50 am

      I’m so so so happy to hear that!!

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    12
    Natty — March 7, 2014 at 4:53 pm

    There are so many ccc recipes out there, it’s so hard to choose! But I was so intrigued by your addition of cream cheese & cornstarch, so I just had to try it and I have no regrets! This is one of the best ccc recipes I’ve tried, my cookies usually turn out flat and I don’t know if it’s the 2 hr chill time or the cream cheese or the cornstarch but they look magazine ready and taste soooo good. Thank you thank you thank you for sharing! Cream cheese does make everything better :P

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    13
    Zahra — March 26, 2014 at 3:53 pm

    FANTASTIC reipe! Definitely a keeper. I didn’t chill the dough as per recipe, and only did half to test my first batch. What I love about these cookies is how they continue to stay soft even after cooling which is not the case with other cookie recipes I have tried. I also like how there isn’t a butter after taste in my mouth. Wonderful. Thank you for sharing.

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    14
    Stephanie — April 1, 2014 at 9:41 pm

    Cannot wait to try these!! Can this recipe be cut in half?? I tried that recently with the Toll House and it did NOT work! My cookies were flat as a board.

    • Tessa replied: — April 1st, 2014 @ 10:13 pm

      I don’t see why not! Esp since there are two eggs, that makes it a little easier.

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    15
    Bike Pretty — April 13, 2014 at 3:26 pm

    I made a half recipe of these and chilled the dough for about 12 hours before baking. I also used salted butter and organic unwashed sugar subbed in for the granulated sugar.

    My batch came out very slightly on the cakey side and the cookie part had a very mild flavor. The cookies remained nice and soft, even 12 hours after baking.

    I might try these again, but with baking soda as the only chemical leavener.

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    16
    Liz — May 6, 2014 at 4:33 pm

    OMG!!!! After scouring the web for a good choc chip cookie recipe, and many failed attempts this is the best recipe ever! Simply amazing; however I did not have cream cheese but oh well. Definetly my go to recipe now. Thanks so much

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