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! Pros: Perfect for when you’re craving that super soft texture in a cookie. Cons: None. Would I make this again? I’ve been making this recipe for years.
Today we’re talking all about making SOFT chocolate chip cookies. The kind that are ultra tender but still hold their shape and are loaded with tons of ooey gooey chocolate chips.
But sometimes I crave different textures. Sometimes I want them to be super soft chocolate chip cookies. Yet other times I want them to be thin and crispy chocolate chip cookies.
Don’t get me wrong, practically any homemade chocolate chip cookie is a good with me. It’s just 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 cookies? Chewy? Crispy? Some combination of it all?!
How to Make SOFT Chocolate Chip Cookies
There are a few key ingredients to ensure your cookies bake up ultra tender and soft.
Brown Sugar
Brown sugar is hygroscopic, which means it takes in and retains moisture (better than granulated sugar). Adding moisture to your cookie dough can help make it softer and chewier, and stay soft for longer. That’s why I use way more brown sugar than granulated sugar in this recipe. Learn how to to DIY your own brown sugar and how to keep it soft in your pantry here.
Cornstarch
Cookies with cornstarch are ultra soft and often slightly gooey and paler in color. It can also aid in lift and height, as it is a thickening agent. Just be sure not to add too much extra cornstarch, otherwise your cookies will develop an almost glue-like pudding consistency. I find in this recipe 2 teaspoons is the Goldilocks measurement.
Cream cheese
Not only does cream cheese add richness and flavor, but it also tenderizes the cookies so they’re super soft, even slightly chewy, without being cakey due to the fat content. I know it’s a bit of a hassle to add in cream cheese here, but believe me it’s these small details that take your cookies from good to GREAT. Be sure to use full fat brick cream cheese, not cream cheese for spreading on bagels.
Baking Time & Temperature
If your oven runs hot, you may want to reduce the temperature slightly to avoid overly browning these cookies. You want to remove these from the oven just before they actually look done baking. The residual heat will continue to cook them and they will solidify as they begin to cool. Also, avoid using a dark colored baking pan.
How to Bake THICK Cookies
The key to making sure your cookies bake up nice and thick instead of flattening into those little sad puddles is to make sure your butter and/or cookie dough isn’t too warm. Make sure your butter is at a COOL room temperature, about 67°F, before creaming with the sugar.
Next, make sure your balls of cookie dough aren’t warm when they enter the oven otherwise the dough will melt too much. If you experience issues with your cookies spreading too much, try popping the tray of shaped dough into the freezer while the oven preheats. If you live in a very humid climate, try adding a couple extra tablespoons of flour to the dough to combat that added moisture.
Science of Cookie Baking
Download my FREE Cookie Customization Guide which shows you quick and easy ways to alter the texture of your favorite cookie recipes. So whether you like soft cookies like this recipe, or prefer cakey, crispy, or chewy, this handy visual guide will show you what tweaks to make to get the texture of your dreams!
10tablespoons (142 grams) unsalted butter, at room temperature
1/4cup(50 grams) cream cheese,at room temperature
1 1/4cups(250 grams) brown sugar
1/2cup(100 grams) granulated sugar
1 1/2teaspoonsvanilla
2large eggs, at room temperature
2cups340 grams) 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.
If time permits: wrap dough in plastic wrap and refrigerate for at least 2 hours but no more than 72 hours. This allows the dough to “marinate” and for the final cookies to become softer, thicker, and more flavorful. Allow to come to room temperature before shaping.
Divide dough into 2-tablespoon sized balls and drop onto prepared baking sheets.
Bake for 10 to 11 minutes, or until light golden brown. Don’t over-bake. Cool for 2 minutes before removing to wire racks to cool completely.
Course:
Dessert
Cuisine:
American
This recipe was originally published in 2013 and recently updated with new photos, weight measurements, and more recipe tips. Photos by Ashley McLaughlin.
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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 🙂
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!
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!
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.
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 😛
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.
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.
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.
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
you just add molasses to white sugar. there are lots of recipes online. depends on if you want dark or light brown sugar. But try 1 cup white sugar and 1 TB molasses and you can adjust from there.
I made these today and served them to my bridge group, No one could eat just one. They are everything you say they are. They are staying soft and are rich and wonderful. This is a keeper!!!!
Wow! I’ve been searching for a better chocolate chip cookie recipe and I think I’ve found it! Thank you!! One tip – instead of chilling the dough and then scooping it (when it’s firm and harder to scoop), I lined a tray with parchment and used a #24 disher to scoop the just-made (and soft) dough into balls, placing them on the tray. I then popped that into the fridge to chill. Later, when it was time to bake, I simply transferred the chilled dough balls onto a baking sheet and popped them into the oven. The #24 disher is 2.67 Tbsp, so my cookies required a slightly longer baking time (12-13 minutes), and are a nice ample size (3.25″ in diameter). I am thrilled with this recipe!
So pleased with this recipe! We’ve been a strictly Tollhouse or “break-n-bake” house for so long, that I was itching to try something new. We LOVE them!! Thanks so much. I’ll definitely be making these again 😀
How many cookies (approx) does this recipe yield? I bake once a month for a homeless soup kitchen and was wondering how many batches I would need.
Thank you, I can’t wait to try this recipe!
I love all your posts..your experiments aree brilliant..learning alot…thanks for sharing..
I wanted to ask if I can substitute the cream cheese with another ingredient? thankss 😀
I made these last month and submitted a review, but I ended up here again today because I was notified of another comment submitted. I was reading through some of the comments. In January of 2015 there was a comment about the butter and it says “the recipe calls for 1 1/2 sticks of unsalted butter….” and your reply didn’t correct her. The recipe I see calls for 10 Tablespoons of unsalted butter — not 12. Was that changed since 2015 or something? Or should it be 12 Tablespoons? Thanks!
Hi Pam! Please see the note in italics at the bottom of the post. This was originally published in 2013 and has been updated and improved since then. I’d recommend referring to what’s inside the recipe box for the latest and most accurate info 🙂
Can you PLEASE write and actual measurement for the butter instead of “1 and 1/2 sticks?” Some companies package their butter differently, and remember people from outside of the country might use the recipe too.
Someone else suggested 6 ounces/12 tablespoons
or about 0.75 cups.
If I followed “1 and 1/2 stick” it’d be several cups
Hi Tessa,
These cookies turned out SO well! I had to make about 20 dozen (yah, TWENTY) cookies for an event, so instead of chilling then scooping, I scooped the dough out onto waxed paper and froze them a a few days in advance, then bagged them up to store until I was ready to bake.
From frozen I baked them for 12-13 minutes.
Straight from the oven on Sunday afternoon, these just tasted like a fabulous chocolate chip cookie with a little crispy edge (which is my favorite)–I didn’t really get that soft batch texture. But then I stored the few that were leftover and had one this morning.
HOLY CHOCOLATE, that cookie was exactly what a soft batch cookie should be! I’m not sure my hubby will want me to make any other kind of chocolate chip cookies again!
Thanks for developing such a great recipe!
Hi Tessa!
Cant find cream cheese where I live… would I be able to use sour cream instead? I am so excited to try making these, sure I wont be disappointed!
Thanks
-Yusra
I made these cookies yesterday Sunday January 8,2017. They are fantastic. Soft and loaded with chips and chunks ( I used both). This am still soft and wonderful. I made 41 nice size cookies . Thanks for recipe.
Hey, can I use a mixture of 2tsp baking powder +1 teaspoon oil + 2 tablespoons water as replacement for each egg in this recipe? This is what I generally use as egg replacement.
Hi, Tessa. Thank you for all your great recipes. I was wondering about how you test your recipes to see if they are good. I usually do a taste test on my family, with them saying whether it is good or bad. How do I get a more in depth analysis? Can you give me suggestions on how to analyse my recipes?
Thanks!
These cookies are FABULOUS!!! I love to bake, but I am trying to stay healthy and make delicious healthy things that my family will love. These were an instant hit all around. Everything about these cookies is delicious from the batter to the cookie to one dipped in milk. I followed the recipe to a ‘T’ and put sea salt on the top. I would definitely make them again and recommend the recipe to anyone wanting to make a healthy, yet taste bud approving cookie!
My daughter and I made these today and they’re wonderful, but I’m wondering about storage..do they need to be kept in the fridge because of the addition of cream cheese or are they ok kept out? And if so, for how long at most?
Absolutely delicious and chewy!! I learned to shape the dough into cookie balls then freeze them to keep them from flattening out too much! My new favorite cookie recipe along with her best ever brownies!
Thank you for your trials to gift us with these tried and true amazing recipes. 🙂
These turned out beautifully! A few of them spread a little thin, but I only chilled the dough about 90 minutes so that may have been the problem. Otherwise they look and taste great!
I’ve made the Ultimate Choc Chip Cookies a million times and the Bakery Choc Chip Cookies 2 million times. I figured I would never try another choc chip cookie recipe again bc there was no need. These 2 recipes are perfect. Well, I was wrong. This month’s baking challenge is soft, chewy, and excellent. Guess I have 3 perfect recipes now.
Today gave me a reason to rid myself of a bag of chocolate chips and some leftover cream cheese. And to focus on something positive in the face of creeping dystopia. Happy National Chocolate Chip Cookie Day!
Ultra soft, tender and gooey? ✅
Butterscotch flavor? ✅
Tang? Not really, but maybe that’s why it’s “almost indiscernible?” ♀️
Super quick and easy? ✅✅
Delicious! These were very light and chocolatey, really tasty. I’m used to chocolate chip oatmeal cookies, but these are a definite add to the recipe vault. Thanks Tessa!
My family and I love to bake together! When we saw your challenge on instagram we couldn’t resist. This was one of the best chocolate chip cookie recipe that I’ve ever used. So delicious! Thank you so much for sharing and happy Chocolate Chip Cookie day!
Very good, thick, light and gooey. I was a bit skeptical about adding cream cheese, but you can’t taste it at all. I made mine with half bittersweet and half caramelized white chocolate chips, they turned out a bit doughy in the middle, but guess it’s just my ancient oven. I popped them back for a couple minutes and they turned out perfectly soft. Sooo good served warm with a scoop of vanilla ice cream.
This is as easy as any chocolate chip recipe, and it is very tasty. I baked up a dozen cookies after letting the dough rest for 2 hours, I froze the rest and will bake them as needed.
Perfect soft cookie texture! Mine finished baking in 10 minutes. I scooped the dough into balls first then refrigerated over night. It made it easier to just transfer the cookie dough balls to a sheet pan and bake!
Super soft with ooey goooey chocolate, as promised! Made two dozen and three hours later there are now only 6 left lol. Only three adults in the house! Needless to say, they’re delicious and addictive.
Wonderful cookies! The taste is sensational. I struggled with flattening – I think my butter was too soft so I made a second batch. Thanks Tessa for yet another wonderful recipe!! ❤️❤️
BEST chocolate chips cookies EVER! I always want fluffy cookies and most times they fall flat. These were fluffy, soft, and not too sweet as some chocolate chip recipes can be. Less white sugar, more brown and the cornstarch . These are now my go to cookie!
I made these for the August Baking challenge and I’m so glad I did! They are so soft and chewy and I love the golden tops! I chilled my dough overnight and they came out fantastic! I got rave reviews from my kids so I’ll definitely be making these again.
I really love the flavor of these cookies, and how soft they are, even a few days later! I tried baking them using my conventional oven, and then tried one tray using the convection bake setting on my oven, and liked them even more that way. My only negative (and this may be because of my ingredients) is that they didn’t brown very much at all. I wanted them to get slightly more golden in color, but I didn’t want them to over bake. Maybe it’s just not the recipe for much browning, and I just need to make another of your recipes the next time I want a more golden-brown chocolate chip cookie. (And hey, who doesn’t like more cookies? )
First time making chocolate chip cookies with cream cheese. I thought it gave the cookies a nice thick, soft texture but still having a crispy bottom. My girls and I loved them!
I thought the cream cheese was going to be werid…but I was so wrong. These are absolutely delicious!!! I’ve already had 3 in less than an hour. I can’t stop. They are soft and gooey and even after a couple hours, they are still gooey and soft. Wow! Tessa your recipe are more than amazing, these will be my go to cookies from now on! Thank you
I need help with chocolate chip cookies. Mine always come out nice then go very flat as they cool and it makes me crazy. I follow recipes and even measure the ingredients. I use a nice commercial grade sheetpan with a silpat liner. My thought is that maybe not leaving in the fridge long enough???? So baffling. What about all the recipes that don’t require chilling, I even tried those. Please help.
Hi Tessa,
These were great . Used ww flour instead of ap flour and also added toasted milk powder(as suggested by a fellow baker in handle the heat fb community). Also i increased the time to 12mts. The texture was a combination of crispy on the outside and chewy at the centre , exactly how we like it here.
I did very much enjoy making these cookies. I feel it has a bit to much sugar and for me to many chocolate chips. These are my fav cookies but I like to taste more of the cookies as well.
I love this recipe! I made it for the August baking challenge. It was an easy to follow recipe and delicious! I took them in to work and EVERYONE devoured them. They loved them!
I was surprised how thick and soft these cookies actually came out! My chocolate chip cookies usually bake pretty flat, like puddles in the oven, but Tessa’s little tips and hints were a huge help. This recipe is my new favorite.
I liked the recipe but to be honest I like my go to recipe better. I prefer soft in the middle and just a bit crispy on the edges. This recipe was just a little too soft for me.
These cookies are easy to make and are lovely and soft. Just felt the cookie was missing a bit of flavour. Maybe I should have chilled it for longer than 8 hours to let the flavour develop. Either way it is still a very good cookie that I am sure everyone will enjoy.
I baked my cookies straight out of the fridge and used a tablespoon instead of two. They were thick and soft, and they had a nice, light color despite being well done. Good recipe!
These cookies came out soft and tasted good. They also aren’t the type of cookie to get hard once cooled. I did think there was something missing. Which is primarily my fault, I’m sure browning the butter would have gave me what I i felt was missing.
These are the perfect cookie for a imple and yummy cookie.
I do second her recommendation on letting the dough “marinate” in he fridge for some time.
I am in love with this recipe! My dad who isn’t fond of sweets loved it and even complimented me by saying, “your cookies are tasting better”. Obviously, those two ingredients really made a difference! Will definitely make these again. Thank you for blessing us with this recipe!
My family and I are all about soft cookies. I’ve made cookies with cornstarch before and it definitely gives cookies the softness we love. I especially loved the addition of cream cheese, it put these cookies over the top!
These were easy to make & my grandparents loved them. They were soft & chew just how I like cookies. These were the 6th recipe I have made for chocolate chip cookies & these have made my top 3 favorites.
I don’t know if this is my all time favourite chocolate chip cookie recipe, but they are quite tasty! If you’ve made a lot of cookie recipes in the past, the addition of cream cheese and cornstarch makes for a unique cookie. I found my electric oven need to bake these for 13 mins vs the suggested 10 or 11 mins.
So glad I tried this recipe. I don’t like cream cheese at all and was afraid I would taste it, so I only made a half batch. Definitely not the case.These cookies are so soft and delicious! Will make a full batch next time and freeze most of it so I can pop a couple in the oven when the craving strikes. Thank you for this great recipe Tessa!
While the recipe unfortunately isn’t originally vegan, I was able to veganize these cookies very easily and they turned out absolutely AMAZING!!! Thanks Tessa xxx
While the recipe unfortunately isn’t originally vegan, I was able to veganize these cookies very easily and they turned out absolutely AMAZINGLY! Thanks Tessa xx
Nothing can top a classic chocolate chip cookie, and this recipe does not disappoint! It has all the characteristics of a properly made CCC: a bit crispy on the outside and gooey on the inside. The two secret ingredients make all the difference! New favorite recipe!
Tessa’s cookie recipes never disappoint. For this challenge, I didn’t have any cream cheese so substituted with Greek Style natural yogurt and they are absolutely delicious! Next time I will be prepared and make them (and there will definitely be a next time 🙂 ) with the cream cheese. Looking forward to that too! Excellent recipe.
Delicious cookies, baked up very well. I wanted a smaller cookie so I used my 1 tablespoon scoop and got just over 5 dozen cookies. Also, after reading some reviews, I decided to add a little bit of brown gel coloring so they would bake a bit darker.
My kids and I really enjoyed making these cookies they almost didn’t (most didn’t) make it to the cooling rack! Perfect texture and so yummy we added some chocolate and Reeses chips to a second batch and they were a hit too! Thanks for the recipe and the challenge!
This recipe is PERFECT! I’ve made these wonderful cookies twice now and my friends adore them. I added chunked Godiva chocolate to added some deliciousness. 🙂
These are so wonderful! I love a softer cookie and these fit the bill. They’re easy to make and I usually have all the ingredients on hand. These are cookies that will be included in my Christmas boxes.
I don’t generally try new CCC recipes because my 30 year old recipe gets such rave reviews but I can’t resist a challenge. So glad I tried these – so yummy and a great texture. These are definitely going in the rotation.
These cookies are so good, I think they’re gonna be my new go-to chocolate chip cookie! I added some salted caramel chips I had around to compliment the already amazing caramel/butterscotch flavor this recipe imparts. These really are amazing!
Hi Tessa,
Lots of love from India.
Perfect recipe for homemaker like me. I am surprised by the results as I think I have a delicious and mouthwatering batch of cooked from your recipe.
Thank you and God bless u.
Hi Tessa,
Lots of love from India.
Your recipe yields the perfect chocolate chip cookies. Mouthwatering and delicious. Thanks to you, my baking level has kicked up a notch and my family and friends are very happy.
These cookies look pretty good. I’ve used cornstarch before in cookies and felt it helped a bit. I’m not sure on how I feel about the cream cheese as my cookies feel a bit sticky as I’m putting them in the container to store them. Usually I don’t have to worry about them sticking. I’m not sure what I did wrong as I followed the recipe, well, I did double it….maybe that’s what happened…
This was a perfect excuse to bake cookies, plus soft & chewy are the ONLY kind in my book! I’ve been using the cornstarch trick for years and can confirm, it really helps with keeping cookies thick! This was the first time I’ve used cream cheese in chocolate chip cookies though, and it added a nice undernote that was detectable when eating a completely cooled cookie. I baked half the batch, & froze the other half in ready-to-bake dough balls! Yum!
Wow! What a great chocolate chip cookie recipe! These were a HIT at a family gathering. I had just messed up a whole batch of chocolate chip cookies about 3 weeks ago, and so I was a little nervous, but these were perfect. And I love that you can make ahead and let then “marinate” before baking. New fav! Husband said “best cookie I’ve ever had!”
I was having trouble with flat cookies, and as well as being AMAZING in taste, they have unlocked for me the secret to thick cookies, so… perfect recipe !♀️
I am a beginner to baking, and these cookies came out great. Simple enough for me, and great flavor. Really appreciate the informative recipe, thank you!
These are the best chocolate chip cookies I’ve ever tasted! They are so soft and delicious! I shared the recipe with my sisters it’s become a favorite of theirs too!
These are the best chocolate chip cookies i have ever made/eaten! So soft and delicious! I shared the recipe with my sisters and it’s become a favorite of theirs too!
I’ve never made chocolate chip cookies with cream cheese before this recipe, and they were delicious! I love how Tessa puts in the science to baking in each one of her recipes. I’ve shared this website with coworkers because of how excited I was about my baking experiences with these cookies and her recent brownie recipe.
Soft cookies are my favourite so I knew I would like these. I like that they are lighter and less dense than the chocolate chip cookies I usually make. I would definitely make these again!
This is my first time ever baked cookies like a professional baker. So worth fully to bake this best ever recipe. It’s a must try for everyone who love cookies
My favorite type of cookie is soft-baked, and these definitely hit the mark! Excellent blend of texture and taste. I think they are even better the next day!
Amazing cookies… loved this recipe … i froze the cookie dough for a day n then baked … had kept the dough in the fridge first! I used homemade cream cheese 🙂
Hands down the BEST chocolates chip cookies ever!!!! Every other recipe I’ve tried in the past has always come out just okay….never like the kind you get at a bakery!!! You’ve cracked the code for the perfect cookie! I’ve never had so many compliments on chocolate chip cookies and I can’t thank you enough for this amazing recipe!
I LOVE CHOCOLATE CHIP COOKIES and to be honest this recipe just increased that love. Thank you Tessa for sharing this amazing cookie recipe! Definitely a family favorite 🙂
THE PERFECT COOKIE! My mom is a retired home ex teacher and one of my sisters is a pastry chef. So believe me when I say I have seen A LOT of cookie recipes. This one produces the perfect, gooey, soft, crispy cookie.
I usually follow one recipe for cookies and my family loves them. But I wanted to try something new and im absolutely in love with this. The texture is amazing and it’s so soft and easy to make. Honestly one of the best recipes I’ve come across and I respect your love for baking
WOW! Such delicious cookies! The cookie dough was thicker than my previous used recipe so I was unsure, but they turned out great (even tho i didnt let them rest in the fridge). I lovie the slight tangy flavor from the cream cheese. I may definitely making them again!
I just made the these and cannot stay out of them (dough+ cookies)!! I usually stick with my chocolate chip cookie recipe but I’ve found a new favorite recipe!! Thank you for sharing!!
This recipe has the perfect amount of crispness, chewiness, and chocolate! I love this recipe! It’s my new go-to chocolate chip cookie recipe! Thank you for sharing Tessa!
I have tried this recipe before and it looked more like yours and it was actually better. The only thing I did differently this time (that I know of) was that I used mini chocolate chips in the cookie dough; then I added extra chocolate chunks on top. It was good and when I made it before I actually made it alongside another soft chocolate chip cookie recipe and I liked this recipe best; and so did my granddaughters.
This is definitely a fool proof recipe! After trying 4 different other recipes from other websites labeled as the “best” cookie recipe, I ended up with oily flat cookies after each attempt. I kept thinking: “what am I doing wrong?”. Thanks to this recipe I finally nailed it!!! Thank you sooo much!! If you are reading the reviews to see if it works, I promise it works and it’s soft and delicious! The tip about chilling the dough is simple yet genius.
W O W , this recipe is the best recipe I have ever tried and I will never be using a different recipe. They were soft and had the best texture and taste. Thanks for the incredible recipe
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 🙂
Can’t beat a good, classic chocolate chip cookie recipe. This one sounds incredible!
Love the use of cream cheese in these! The texture looks perfect!
I adore soft batch chocolate chip cookies! These would definitely have me feeling better in no time 😉
I’m so intrigued by this recipe! I can tell it’s one of those I’m going to have to try soon!
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!
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 🙂
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!
Oh and cream cheese too! Love the texture/flavor it adds!
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!
Thanks for pointing that out – I fixed it.
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!
I’m so so so happy to hear that!!
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 😛
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.
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.
I don’t see why not! Esp since there are two eggs, that makes it a little easier.
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.
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
HI, In Venezuela I can not found brown sugar , what can I do?, to make Soft Batch Chocolate Chip Cookies? my mail verocaste@gmail.com
you just add molasses to white sugar. there are lots of recipes online. depends on if you want dark or light brown sugar. But try 1 cup white sugar and 1 TB molasses and you can adjust from there.
I made these today and served them to my bridge group, No one could eat just one. They are everything you say they are. They are staying soft and are rich and wonderful. This is a keeper!!!!
That’s wonderful to hear!
Wow! I’ve been searching for a better chocolate chip cookie recipe and I think I’ve found it! Thank you!! One tip – instead of chilling the dough and then scooping it (when it’s firm and harder to scoop), I lined a tray with parchment and used a #24 disher to scoop the just-made (and soft) dough into balls, placing them on the tray. I then popped that into the fridge to chill. Later, when it was time to bake, I simply transferred the chilled dough balls onto a baking sheet and popped them into the oven. The #24 disher is 2.67 Tbsp, so my cookies required a slightly longer baking time (12-13 minutes), and are a nice ample size (3.25″ in diameter). I am thrilled with this recipe!
So pleased with this recipe! We’ve been a strictly Tollhouse or “break-n-bake” house for so long, that I was itching to try something new. We LOVE them!! Thanks so much. I’ll definitely be making these again 😀
How many cookies (approx) does this recipe yield? I bake once a month for a homeless soup kitchen and was wondering how many batches I would need.
Thank you, I can’t wait to try this recipe!
Kim
After many years of tinkering with the recipe on my own, I finally found the perfect chocolate chip cookie recipe – thank you!!
I love all your posts..your experiments aree brilliant..learning alot…thanks for sharing..
I wanted to ask if I can substitute the cream cheese with another ingredient? thankss 😀
The recipe calls for 1 1/2 sticks of unsalted butter. Is that 1/4 cup sticks or 1/2 sticks??
Not sure what you mean but 1 1/2 sticks = 6 ounces or 12 tablespoons.
I made these last month and submitted a review, but I ended up here again today because I was notified of another comment submitted. I was reading through some of the comments. In January of 2015 there was a comment about the butter and it says “the recipe calls for 1 1/2 sticks of unsalted butter….” and your reply didn’t correct her. The recipe I see calls for 10 Tablespoons of unsalted butter — not 12. Was that changed since 2015 or something? Or should it be 12 Tablespoons? Thanks!
Hi Pam! Please see the note in italics at the bottom of the post. This was originally published in 2013 and has been updated and improved since then. I’d recommend referring to what’s inside the recipe box for the latest and most accurate info 🙂
Can toffee chips (heath/ skor chips) be added or would it change the texture of the cookie from soft batch to crispy?
Is both baking powder & soda necessary or can I just use the 1 tsp of required soda & another as a powder substitute? Thanks!
Thank you! That answers my question… These cookies are our family’s favorite!!
Can you PLEASE write and actual measurement for the butter instead of “1 and 1/2 sticks?” Some companies package their butter differently, and remember people from outside of the country might use the recipe too.
Someone else suggested 6 ounces/12 tablespoons
or about 0.75 cups.
If I followed “1 and 1/2 stick” it’d be several cups
Hi Tessa,
These cookies turned out SO well! I had to make about 20 dozen (yah, TWENTY) cookies for an event, so instead of chilling then scooping, I scooped the dough out onto waxed paper and froze them a a few days in advance, then bagged them up to store until I was ready to bake.
From frozen I baked them for 12-13 minutes.
Straight from the oven on Sunday afternoon, these just tasted like a fabulous chocolate chip cookie with a little crispy edge (which is my favorite)–I didn’t really get that soft batch texture. But then I stored the few that were leftover and had one this morning.
HOLY CHOCOLATE, that cookie was exactly what a soft batch cookie should be! I’m not sure my hubby will want me to make any other kind of chocolate chip cookies again!
Thanks for developing such a great recipe!
So happy to hear that Laurel!! Thank you for taking the time to leave such a wonderful comment 🙂
Hi Tessa!
Cant find cream cheese where I live… would I be able to use sour cream instead? I am so excited to try making these, sure I wont be disappointed!
Thanks
-Yusra
I made these cookies yesterday Sunday January 8,2017. They are fantastic. Soft and loaded with chips and chunks ( I used both). This am still soft and wonderful. I made 41 nice size cookies . Thanks for recipe.
What adjustments would I need to make for high altitude? I live over 8,000 feet.
Hey, can I use a mixture of 2tsp baking powder +1 teaspoon oil + 2 tablespoons water as replacement for each egg in this recipe? This is what I generally use as egg replacement.
Hi, Tessa. Thank you for all your great recipes. I was wondering about how you test your recipes to see if they are good. I usually do a taste test on my family, with them saying whether it is good or bad. How do I get a more in depth analysis? Can you give me suggestions on how to analyse my recipes?
Thanks!
These cookies are FABULOUS!!! I love to bake, but I am trying to stay healthy and make delicious healthy things that my family will love. These were an instant hit all around. Everything about these cookies is delicious from the batter to the cookie to one dipped in milk. I followed the recipe to a ‘T’ and put sea salt on the top. I would definitely make them again and recommend the recipe to anyone wanting to make a healthy, yet taste bud approving cookie!
Thanks
Dunkin
Can you use arrowroot In stead of corn starch
I haven’t tried, but if you do let us know how it turns out!
My daughter and I made these today and they’re wonderful, but I’m wondering about storage..do they need to be kept in the fridge because of the addition of cream cheese or are they ok kept out? And if so, for how long at most?
Hiii
I’m about to try this recipe today and I wanted to ask if the recipe uses light or dark brown sugar?
Can’t wait to try them out.
I love it!!! 10 plus
Absolutely delicious and chewy!! I learned to shape the dough into cookie balls then freeze them to keep them from flattening out too much! My new favorite cookie recipe along with her best ever brownies!
Thank you for your trials to gift us with these tried and true amazing recipes. 🙂
Can u tell me substitute used in this recipe for eggs?
Excellent cookies, really chocolatey, soft and chewy and delicious!
So good! Love the idea of using cream cheese.
Loved this recipe! So sweet and soft… My favorite kind of cookies
So easy to throw this dough together and the cookies are delicious!
These turned out beautifully! A few of them spread a little thin, but I only chilled the dough about 90 minutes so that may have been the problem. Otherwise they look and taste great!
I’ve made the Ultimate Choc Chip Cookies a million times and the Bakery Choc Chip Cookies 2 million times. I figured I would never try another choc chip cookie recipe again bc there was no need. These 2 recipes are perfect. Well, I was wrong. This month’s baking challenge is soft, chewy, and excellent. Guess I have 3 perfect recipes now.
Today gave me a reason to rid myself of a bag of chocolate chips and some leftover cream cheese. And to focus on something positive in the face of creeping dystopia. Happy National Chocolate Chip Cookie Day!
Ultra soft, tender and gooey? ✅
Butterscotch flavor? ✅
Tang? Not really, but maybe that’s why it’s “almost indiscernible?” ♀️
Super quick and easy? ✅✅
So soft and yummy!
Delicious! These were very light and chocolatey, really tasty. I’m used to chocolate chip oatmeal cookies, but these are a definite add to the recipe vault. Thanks Tessa!
My family and I love to bake together! When we saw your challenge on instagram we couldn’t resist. This was one of the best chocolate chip cookie recipe that I’ve ever used. So delicious! Thank you so much for sharing and happy Chocolate Chip Cookie day!
LOVING the cream cheese addition to this yummy cookie!
Very good, thick, light and gooey. I was a bit skeptical about adding cream cheese, but you can’t taste it at all. I made mine with half bittersweet and half caramelized white chocolate chips, they turned out a bit doughy in the middle, but guess it’s just my ancient oven. I popped them back for a couple minutes and they turned out perfectly soft. Sooo good served warm with a scoop of vanilla ice cream.
Yum!!
This is as easy as any chocolate chip recipe, and it is very tasty. I baked up a dozen cookies after letting the dough rest for 2 hours, I froze the rest and will bake them as needed.
Perfect soft cookie texture! Mine finished baking in 10 minutes. I scooped the dough into balls first then refrigerated over night. It made it easier to just transfer the cookie dough balls to a sheet pan and bake!
Thanks Tessa
Super soft with ooey goooey chocolate, as promised! Made two dozen and three hours later there are now only 6 left lol. Only three adults in the house! Needless to say, they’re delicious and addictive.
Wonderful cookies! The taste is sensational. I struggled with flattening – I think my butter was too soft so I made a second batch. Thanks Tessa for yet another wonderful recipe!! ❤️❤️
BEST chocolate chips cookies EVER! I always want fluffy cookies and most times they fall flat. These were fluffy, soft, and not too sweet as some chocolate chip recipes can be. Less white sugar, more brown and the cornstarch . These are now my go to cookie!
I made these for the August Baking challenge and I’m so glad I did! They are so soft and chewy and I love the golden tops! I chilled my dough overnight and they came out fantastic! I got rave reviews from my kids so I’ll definitely be making these again.
I always love a cookie recipe with cream cheese! So glad to have found this recipe, they turned out amazing!
I really love the flavor of these cookies, and how soft they are, even a few days later! I tried baking them using my conventional oven, and then tried one tray using the convection bake setting on my oven, and liked them even more that way. My only negative (and this may be because of my ingredients) is that they didn’t brown very much at all. I wanted them to get slightly more golden in color, but I didn’t want them to over bake. Maybe it’s just not the recipe for much browning, and I just need to make another of your recipes the next time I want a more golden-brown chocolate chip cookie. (And hey, who doesn’t like more cookies? )
First time making chocolate chip cookies with cream cheese. I thought it gave the cookies a nice thick, soft texture but still having a crispy bottom. My girls and I loved them!
I thought the cream cheese was going to be werid…but I was so wrong. These are absolutely delicious!!! I’ve already had 3 in less than an hour. I can’t stop. They are soft and gooey and even after a couple hours, they are still gooey and soft. Wow! Tessa your recipe are more than amazing, these will be my go to cookies from now on! Thank you
These are absolutely delicious! My husband loved them, and I will be making them again!
These are some of the best chocolate chip cookies!! Soft, ooey pure deliciousness! Tessa’s recipes are always the best!
Another AMAZING choc chip cookie recipe! I just love the texture of these
I made these cookies with only 2/3 of the amount of sugar and they still tasted great. I find them even better on the second day, so soft, yum!
Yum! Added in some walnuts for an extra crunch. Mine came out pretty fluffy instead of chewy but they still had a nice flavor
I need help with chocolate chip cookies. Mine always come out nice then go very flat as they cool and it makes me crazy. I follow recipes and even measure the ingredients. I use a nice commercial grade sheetpan with a silpat liner. My thought is that maybe not leaving in the fridge long enough???? So baffling. What about all the recipes that don’t require chilling, I even tried those. Please help.
Hi Tessa,
These were great . Used ww flour instead of ap flour and also added toasted milk powder(as suggested by a fellow baker in handle the heat fb community). Also i increased the time to 12mts. The texture was a combination of crispy on the outside and chewy at the centre , exactly how we like it here.
I did very much enjoy making these cookies. I feel it has a bit to much sugar and for me to many chocolate chips. These are my fav cookies but I like to taste more of the cookies as well.
So delicious! These will be inhaled in about 2 seconds!! Thanks Tessa!!!
These are delicious. I used chocolate chunks (I didn’t have chips at home). Yummm can’t wait to serve them after dinner tonight.
Fabulous recipe! Best cookies ever. Thank you so much, dear Tessa❣️
I love this recipe! I made it for the August baking challenge. It was an easy to follow recipe and delicious! I took them in to work and EVERYONE devoured them. They loved them!
I was surprised how thick and soft these cookies actually came out! My chocolate chip cookies usually bake pretty flat, like puddles in the oven, but Tessa’s little tips and hints were a huge help. This recipe is my new favorite.
I liked the recipe but to be honest I like my go to recipe better. I prefer soft in the middle and just a bit crispy on the edges. This recipe was just a little too soft for me.
These cookies are easy to make and are lovely and soft. Just felt the cookie was missing a bit of flavour. Maybe I should have chilled it for longer than 8 hours to let the flavour develop. Either way it is still a very good cookie that I am sure everyone will enjoy.
I baked my cookies straight out of the fridge and used a tablespoon instead of two. They were thick and soft, and they had a nice, light color despite being well done. Good recipe!
I make a lot of different chocolate chip cookie recipes, and my kids said this one is their favorite!
Gooey chewy or is it chewy gooey? Either way they are great.
A good cookie! It’s a little more work with the addition of cream cheese, but very tasty!
These are so yummy and soft. Easy to make and the kids and hubby loved them. Definitely a recipe keeper.
These cookies came out soft and tasted good. They also aren’t the type of cookie to get hard once cooled. I did think there was something missing. Which is primarily my fault, I’m sure browning the butter would have gave me what I i felt was missing.
These are the perfect cookie for a imple and yummy cookie.
I do second her recommendation on letting the dough “marinate” in he fridge for some time.
I’m looking forward to more challenges!
I am in love with this recipe! My dad who isn’t fond of sweets loved it and even complimented me by saying, “your cookies are tasting better”. Obviously, those two ingredients really made a difference! Will definitely make these again. Thank you for blessing us with this recipe!
So good!!
My family and I are all about soft cookies. I’ve made cookies with cornstarch before and it definitely gives cookies the softness we love. I especially loved the addition of cream cheese, it put these cookies over the top!
These cookies are delicious! Very chewy and moist! My grandkids gobbled them up.
These were delicious! Best chocolate chip cookies I’ve ever had!
These cookies turned out great! Cream Cheese is a great addition!
These were easy to make & my grandparents loved them. They were soft & chew just how I like cookies. These were the 6th recipe I have made for chocolate chip cookies & these have made my top 3 favorites.
I don’t know if this is my all time favourite chocolate chip cookie recipe, but they are quite tasty! If you’ve made a lot of cookie recipes in the past, the addition of cream cheese and cornstarch makes for a unique cookie. I found my electric oven need to bake these for 13 mins vs the suggested 10 or 11 mins.
So glad I tried this recipe. I don’t like cream cheese at all and was afraid I would taste it, so I only made a half batch. Definitely not the case.These cookies are so soft and delicious! Will make a full batch next time and freeze most of it so I can pop a couple in the oven when the craving strikes. Thank you for this great recipe Tessa!
It is a fantastic recipe, and especially good with dark brown sugar and browned butter!
While the recipe unfortunately isn’t originally vegan, I was able to veganize these cookies very easily and they turned out absolutely AMAZING!!! Thanks Tessa xxx
While the recipe unfortunately isn’t originally vegan, I was able to veganize these cookies very easily and they turned out absolutely AMAZINGLY! Thanks Tessa xx
While this recipe unfortunately isn’t originally vegan, I was able to veganize these cookies very easily and turned out AMAZING! Thanks Tessa xxx
LOVE this variation on Toll House! Could not keep them on the plate – they disappeared!!
This recipe is so good! I never would have thought to put cream cheese in cookies burn it isn’t genius and so creamy. They are scrumptiously soft
Definitely adding this to my regular cookie rotation!
Another excellent recipe from Tessa Arias! I love the texture and taste of these soft chocolate chip cookies. They were a huge hit with my family.
very good
it is so good that i ate the whole tray of cookies by myself!
Nothing can top a classic chocolate chip cookie, and this recipe does not disappoint! It has all the characteristics of a properly made CCC: a bit crispy on the outside and gooey on the inside. The two secret ingredients make all the difference! New favorite recipe!
I love soft, chewy chocolate chip cookies & there are perfect! Wonderful texture & tasty cookie flavour! Thanks for another great recipe 🙂
Love this recipe! The cookies are so soft, they’ll be new go to chocolate chip cookies!
These came out so soft and chewy. The perfect chocolate chip cookie!
I love chewy cookies, but it’s been hard for me to find recipes that are chewy without being doughy. These cookies had the perfect texture!
Tessa’s cookie recipes never disappoint. For this challenge, I didn’t have any cream cheese so substituted with Greek Style natural yogurt and they are absolutely delicious! Next time I will be prepared and make them (and there will definitely be a next time 🙂 ) with the cream cheese. Looking forward to that too! Excellent recipe.
these chocolate chip cookies are AMAZING!! they are soooo soft!
This is one of the BEST! So Delicious and easy to make!
Soft and chewy, my favourite kind of chocolate chip cookies!
Soft and chewy, my favourite kind of chocolate chip cookie!
These were deliciously soft and tender with a delightful small amount of crunch on the outside. Maybe I overbaked them a tad but I LOVED THEM.
Yay! Finally! My cookies didn’t deflate while cooling. Thank you for all the great information and tips. I love your recipes.
I meant to give 5 stars, oops!
Hello. The recipe looks fab. Would it work if I shaped the cookies and froze them. And maybe baked them a cookie or two at a time???
Of course! Check out my tips here: https://handletheheat.com/how-to-freeze-cookie-dough/
I love the tingly and almost unnoticeable flavor of the cream cheese! The texture it provides is woooow! Game Changer!
So easy to make and delicious.
Thank you.
Hi Tessa , uzma here from India . Thanks for the recipe , they turned out awesome
Delicious cookies, baked up very well. I wanted a smaller cookie so I used my 1 tablespoon scoop and got just over 5 dozen cookies. Also, after reading some reviews, I decided to add a little bit of brown gel coloring so they would bake a bit darker.
THIS RECIPE IS OUT OF THIS WORLD. THE CREAM CHEESE REALLY MAKES A DIFFERENCE! LOVED THEM!
I wasn’t sure these would measure up to my usual recipe but they are definitely meeting my cookie expectations. Yum
Yum!
This is good, but I like your other recipe better.
My kids and I really enjoyed making these cookies they almost didn’t (most didn’t) make it to the cooling rack! Perfect texture and so yummy we added some chocolate and Reeses chips to a second batch and they were a hit too! Thanks for the recipe and the challenge!
This recipe is PERFECT! I’ve made these wonderful cookies twice now and my friends adore them. I added chunked Godiva chocolate to added some deliciousness. 🙂
These cookies never make it to the cookie container!
Delicious! I have made I batch and will be making more ASAP.
These cookies are incredible! The whole family loved them and said they were the best.
Actually didn’t have enough choc chips so just chopped up some spare baking chocolate i had
Another fantastic recipe. Family loved these cookies and the stayed so soft!
These are so wonderful! I love a softer cookie and these fit the bill. They’re easy to make and I usually have all the ingredients on hand. These are cookies that will be included in my Christmas boxes.
I don’t generally try new CCC recipes because my 30 year old recipe gets such rave reviews but I can’t resist a challenge. So glad I tried these – so yummy and a great texture. These are definitely going in the rotation.
These cookies are so good, I think they’re gonna be my new go-to chocolate chip cookie! I added some salted caramel chips I had around to compliment the already amazing caramel/butterscotch flavor this recipe imparts. These really are amazing!
The kids and I enjoyed these to the very last bite! We will be making these again very soon!! Thanks for the amazing recipe!
Loved these!!
These were super soft! Even the next day, still soft. I will be making these again.
I love how soft and chewy these chocolate chip cookies turned out! It’s pretty humid where I live, so I added an extra tablespoon of flour.
I made these for my friends and they LOVED them, they taste really good and are so soft and chewy
baked these and couldn’t keep my hands off them 😀
Great cookies, we loved them, it will probably be my go to recipe now.
What a great chocolate chip cookie. Thank you for this recipe, it was a big hit
Hi Tessa,
Lots of love from India.
Perfect recipe for homemaker like me. I am surprised by the results as I think I have a delicious and mouthwatering batch of cooked from your recipe.
Thank you and God bless u.
Hi Tessa,
Lots of love from India.
Your recipe yields the perfect chocolate chip cookies. Mouthwatering and delicious. Thanks to you, my baking level has kicked up a notch and my family and friends are very happy.
One of the best chocolate chip cookie recipes I’ve made. Delicious!!
My new favorite, go-to recipe!
Hi. I just want to ask. Why your recipe on your own youtube video (soft chocolate chip cookies recipe) not same as this recipe ?
Delicious.
My favorite cookies ever are chocolate chipless, so I left out the chocolate chips when making these. They were soft and brown sugary and delicious!
They were very soft as stated… but it was more of a cakey soft than a fudgy soft. How much you like them depends on personal preference.
Seriously DEEEeelishious. Turned out exactly as Tessa described. They do not disappoint.
These cookies look pretty good. I’ve used cornstarch before in cookies and felt it helped a bit. I’m not sure on how I feel about the cream cheese as my cookies feel a bit sticky as I’m putting them in the container to store them. Usually I don’t have to worry about them sticking. I’m not sure what I did wrong as I followed the recipe, well, I did double it….maybe that’s what happened…
This was a perfect excuse to bake cookies, plus soft & chewy are the ONLY kind in my book! I’ve been using the cornstarch trick for years and can confirm, it really helps with keeping cookies thick! This was the first time I’ve used cream cheese in chocolate chip cookies though, and it added a nice undernote that was detectable when eating a completely cooled cookie. I baked half the batch, & froze the other half in ready-to-bake dough balls! Yum!
Wow! What a great chocolate chip cookie recipe! These were a HIT at a family gathering. I had just messed up a whole batch of chocolate chip cookies about 3 weeks ago, and so I was a little nervous, but these were perfect. And I love that you can make ahead and let then “marinate” before baking. New fav! Husband said “best cookie I’ve ever had!”
I was having trouble with flat cookies, and as well as being AMAZING in taste, they have unlocked for me the secret to thick cookies, so… perfect recipe !♀️
I was having trouble with flat cookies and as well as being AMAZING, this recipe has given me the key to thick cookies, so…perfection !♀️
Tender and tasty. Can’t stop eating them. Not cakey and not flat. I like the results.
Simply scrumptious! I used 1 cup of mini chips and that was the perfect ratio for me.
These cookies are amazing!! Best chocolate chip cookies I’ve ever had! Definitely a keeper!
Amazing !! Thick, soft , and so tasty ! Thanks !
Amazig ! Thick, soft, and so tasty !
SO good !!
Tasty and made nice, thick cookies, although still not as good as the brown butter chocolate chip cookies on this site!
I am a beginner to baking, and these cookies came out great. Simple enough for me, and great flavor. Really appreciate the informative recipe, thank you!
I made these for the challenge and also an after school snack for my grandkids first day of school! They were a hit!
These are the best chocolate chip cookies I’ve ever tasted! They are so soft and delicious! I shared the recipe with my sisters it’s become a favorite of theirs too!
These are the best chocolate chip cookies i have ever made/eaten! So soft and delicious! I shared the recipe with my sisters and it’s become a favorite of theirs too!
I’ve never made chocolate chip cookies with cream cheese before this recipe, and they were delicious! I love how Tessa puts in the science to baking in each one of her recipes. I’ve shared this website with coworkers because of how excited I was about my baking experiences with these cookies and her recent brownie recipe.
Soft cookies are my favourite so I knew I would like these. I like that they are lighter and less dense than the chocolate chip cookies I usually make. I would definitely make these again!
I loved how soft but crispy on the edges were. My family eat them all right up. Definitely a new regular for me. T
This is hands-down my favorite chocolate chip cookie right now. I’m in love with the flavor and super soft texture. Cookies rule!
Okay these were delish!! Very surprised that this recipe called for cream cheese and cornstarch but omg I was all for these cookies!
This is my first time ever baked cookies like a professional baker. So worth fully to bake this best ever recipe. It’s a must try for everyone who love cookies
My favorite type of cookie is soft-baked, and these definitely hit the mark! Excellent blend of texture and taste. I think they are even better the next day!
These are so yummy! I have some leftover dough frozen and I can’t wait to have another cookie.
Simple, quick, and so yummy!
Soft gooey yummy. Best chocolate chip cookies. Thank you Tessa
I love the addition of cream cheese! These cookies are soft and delicious.
My new favorite chocolate chip cookies recipe. Thank you!!!
Amazing cookies… loved this recipe … i froze the cookie dough for a day n then baked … had kept the dough in the fridge first! I used homemade cream cheese 🙂
Hands down the BEST chocolates chip cookies ever!!!! Every other recipe I’ve tried in the past has always come out just okay….never like the kind you get at a bakery!!! You’ve cracked the code for the perfect cookie! I’ve never had so many compliments on chocolate chip cookies and I can’t thank you enough for this amazing recipe!
I LOVE CHOCOLATE CHIP COOKIES and to be honest this recipe just increased that love. Thank you Tessa for sharing this amazing cookie recipe! Definitely a family favorite 🙂
Great recipe!
Can I substitute cream cheese
THE PERFECT COOKIE! My mom is a retired home ex teacher and one of my sisters is a pastry chef. So believe me when I say I have seen A LOT of cookie recipes. This one produces the perfect, gooey, soft, crispy cookie.
Great but I would defintely add more semisweet chips in it! Wasn’t enough but still delicious!
I usually follow one recipe for cookies and my family loves them. But I wanted to try something new and im absolutely in love with this. The texture is amazing and it’s so soft and easy to make. Honestly one of the best recipes I’ve come across and I respect your love for baking
WOW! Such delicious cookies! The cookie dough was thicker than my previous used recipe so I was unsure, but they turned out great (even tho i didnt let them rest in the fridge). I lovie the slight tangy flavor from the cream cheese. I may definitely making them again!
These were so soft and they looked lovely
Easy and delicious, my kind of recipe 🙂
People were fighting to have a bite of the cookies. Loved the recipe
People were fighting to have a bite of the cookie. Loved the recipe
Bestbestbest recipe!
These turned out great even the batch I did not refrigerate!
They turned out amazing, couldn’t get my husbands hans out of the dough!!!
I made de ultimate Chewy Chocolate Chip Cookies, and they where wonderful!! Going t do this one tomorrow!!
Loed the recipe, love cookies, I made the ultimate Chewy Chocolate Chip Cookies, everyone loved!!
I just made the these and cannot stay out of them (dough+ cookies)!! I usually stick with my chocolate chip cookie recipe but I’ve found a new favorite recipe!! Thank you for sharing!!
This recipe has the perfect amount of crispness, chewiness, and chocolate! I love this recipe! It’s my new go-to chocolate chip cookie recipe! Thank you for sharing Tessa!
I have tried this recipe before and it looked more like yours and it was actually better. The only thing I did differently this time (that I know of) was that I used mini chocolate chips in the cookie dough; then I added extra chocolate chunks on top. It was good and when I made it before I actually made it alongside another soft chocolate chip cookie recipe and I liked this recipe best; and so did my granddaughters.
Amazing! My roommate and I loved them. The cream cheese added a lovely chewy texture.
Excellent recipe. My roommate and I love them!
Yum!
I super liked the recipe, but think it would benefit from another 1/2 tsp of salt
This is definitely a fool proof recipe! After trying 4 different other recipes from other websites labeled as the “best” cookie recipe, I ended up with oily flat cookies after each attempt. I kept thinking: “what am I doing wrong?”. Thanks to this recipe I finally nailed it!!! Thank you sooo much!! If you are reading the reviews to see if it works, I promise it works and it’s soft and delicious! The tip about chilling the dough is simple yet genius.
These are fantastic! SO so good, especially sprinkled with Maldon sea salt! Definitely a keeper recipe to make again and again!
Amazing! Wow, love these! Big hit, keeper recipe! Thanks for the great recipe!
W O W , this recipe is the best recipe I have ever tried and I will never be using a different recipe. They were soft and had the best texture and taste. Thanks for the incredible recipe
Hi. Just want to ask. Why your recipe on your own youtube video (soft chocolate chip cookies) not same as this recipe ?
Hi. Just want to ask. Why your recipe on your own youtube video (soft chocolate chip cookies) not same as this recipe ?
Can you add two teaspoons of cornstarch to any chocolate chip cookie recipe?
Omg!!! This recipe is the best! Do you have a soft batch recipe for peanut butter, sugar or chocolate cookies??