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To make Softbatch Cream Cheese Chocolate Chip Cookies, gather these items: - 1 cup (2 sticks) unsalted butter, softened to room temperature - 1/2 cup cream cheese, softened - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 1/2 cups semi-sweet chocolate chips - 1/2 cup chopped nuts (optional) Using high-quality ingredients makes a big difference. Choose fresh butter and cream cheese for the best taste. Look for pure vanilla extract, not imitation. It adds real flavor to your cookies. Always check the expiration date on your baking soda and flour. Fresh ingredients help achieve that soft, chewy texture we love. If you need to make swaps, here are some ideas: - Use vegan butter instead of unsalted butter for a dairy-free version. - Swap cream cheese for a dairy-free cream cheese. - Replace granulated sugar with coconut sugar for a healthier option. - Try gluten-free flour blends if you want a gluten-free cookie. - Use dark chocolate chips for a richer flavor. These changes can still make delicious cookies while fitting your needs. You can find the full recipe above for more details on making these treats! Start by setting your oven to 350°F (175°C). This temperature is perfect for baking. Next, line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy. In a large bowl, add softened butter and cream cheese. Use an electric mixer to blend them together. Mix on medium speed for about 3-4 minutes. You want it to be light and fluffy. This step is key for the cookies' soft texture. In the same bowl, add the egg and vanilla extract. Mix until smooth. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mix to the wet mix. Stir just until combined. Be careful not to overmix, as this can make the cookies tough. Now, it's time to add the fun part! Gently fold in the chocolate chips and, if you like, chopped nuts. Make sure they are evenly mixed throughout the dough. This adds flavor and texture to each bite. Using a cookie scoop or tablespoon, drop the dough onto your prepared baking sheet. Leave about 2 inches between each scoop. Bake for 10-12 minutes. Watch for lightly golden edges and soft centers. This helps achieve that perfect soft-batch cookie. Allow the cookies to cool for 5 minutes on the sheet before moving them to a wire rack. Enjoy your Softbatch Cream Cheese Chocolate Chip Cookies! For the complete details, check the Full Recipe. To get that soft texture in your cookies, use cream cheese. Cream cheese adds moisture and a rich flavor. Mix it well with butter and sugars until fluffy. Do not overbake the cookies. The edges should be light brown, while the center stays soft. This helps keep the cookies chewy. One big mistake is overmixing the dough. This can make cookies tough. Only mix until the dry and wet ingredients blend. Also, do not skip the cooling time. Let the cookies cool on the sheet for a few minutes. This helps them set up without losing their softness. Keep your cookies fresh by storing them in an airtight container. This helps prevent them from drying out. Place a slice of bread in the container to keep them soft longer. If you need to store them for a longer time, freeze them. You can freeze the dough or the baked cookies for up to three months. {{image_4}} You can switch up the chocolate in your cookies. If you like dark chocolate, use dark chocolate chips. They add a rich, deep flavor. Milk chocolate chips give a sweeter taste. For a fun twist, try white chocolate chips. You can even mix different types for a unique treat. If you need a nut-free option, simply leave out the nuts. The cookies will still be tasty. You can also add seeds like pumpkin or sunflower seeds for crunch. These seeds add flavor and texture without the nuts. They are great for school lunches or gatherings. Want to make your cookies extra special? Add a pinch of sea salt on top before baking. This will enhance the sweet flavor. You can also mix in some cinnamon for warmth. Another idea is to add a splash of almond extract instead of vanilla. Each change creates a new cookie experience. For more ideas, check the Full Recipe for inspiration. To keep your leftover cookies fresh, store them in an airtight container. Line the bottom with parchment paper to help absorb moisture. Place a layer of cookies in the container, then add another parchment paper layer. This method keeps them soft for about a week. If you want to save cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about 1-2 hours until firm. After that, transfer them to a freezer-safe bag or container. They will last up to three months. To enjoy warm cookies, reheat them in the oven. Preheat to 350°F (175°C). Place the cookies on a baking sheet and heat for 5-7 minutes. You can also use the microwave. Heat for about 10-15 seconds, but watch closely. Enjoy your delicious Softbatch cream cheese chocolate chip cookies warm! These cookies are softbatch because of the cream cheese. Cream cheese adds moisture to the dough. This keeps the cookies soft and chewy. You mix it with butter to create a creamy base. The result is a delightfully tender cookie with a slight tang. You can try using mascarpone or ricotta cheese instead. Both can give a different flavor and texture. Mascarpone is rich and creamy, while ricotta is lighter and fluffier. However, the taste will change slightly. I recommend sticking with cream cheese for the best results. These cookies stay fresh for about 5 days at room temperature. Store them in an airtight container to keep them soft. If you want them to last longer, you can freeze them. Just remember to separate layers with parchment paper. To freeze cookie dough, scoop the dough onto a baking sheet. Space them out so they don’t stick together. Freeze for about 1 hour until firm. Then, transfer the dough balls to a freezer bag. Label and date the bag for easy use later. You now have a solid guide to making soft batch cookies. We covered ingredients, steps, tips, variations, and storage. Remember, quality matters for the best flavor. Avoid common mistakes to ensure your cookies come out just right. Feel free to try different flavors and keep them fresh with proper storage. With these tools, you can bake delicious cookies every time. Enjoy sharing them with family and friends!

Softbatch Cream Cheese Chocolate Chip Cookies

Indulge in the ultimate treat with these Softbatch Cream Cheese Chocolate Chip Cookies! These cookies are perfectly soft and packed with flavor, featuring a delightful blend of cream cheese and melty chocolate chips. Follow our easy recipe and impress your friends and family with your baking skills. Click through to explore this delicious recipe and enjoy baking the softest cookies ever!
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Ingredients
  

1 cup (2 sticks) unsalted butter, softened to room temperature

1/2 cup cream cheese, softened

1 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1 teaspoon pure vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 1/2 cups semi-sweet chocolate chips

1/2 cup chopped nuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

    In a large mixing bowl, use an electric mixer to cream together the softened butter, softened cream cheese, granulated sugar, and packed brown sugar. Beat the mixture on medium speed until it becomes light and fluffy, approximately 3-4 minutes.

      Add in the large egg and pure vanilla extract to the creamed mixture. Beat again until the ingredients are thoroughly combined and smooth.

        In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually mix this dry blend into the wet ingredients, stirring until just combined. Take care not to overmix to keep the cookies soft!

          Gently fold in the semi-sweet chocolate chips and chopped nuts (if using), ensuring they are evenly distributed throughout the dough.

            Using a cookie scoop or tablespoon, drop dollops of cookie dough onto the prepared baking sheet, maintaining about 2 inches of space between each cookie for spreading during baking.

              Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should have lightly golden edges while the centers remain soft and slightly underbaked to achieve that perfect soft-batch texture.

                Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 15 min | 25 min | Approximately 24 cookies

                    - Presentation Tips: For an eye-catching display, serve the cookies stacked on a beautiful decorative plate, garnished with a scattering of extra chocolate chips on top. For an elegant finish, you may additionally dust the cookies with powdered sugar. Enjoy!