Softbatch Chocolate Chip Cookies
Prep time
Cook time
Total time
Soft and thick chocolate chip cookies loaded with chocolate chips. You'll never guess what secret ingredient makes these cookies extra yummy!
Yield: 24
  • 2½ c. all-purpose flour
  • ½ c. sugar
  • 1¼ c. brown sugar
  • 12 tbsp. (1½ sticks) butter, room temperature
  • ¼ c. cream cheese, room temperature
  • 2 eggs
  • ¾ tsp. baking soda
  • 1 tbsp. cornstarch
  • ½ tsp. salt
  • 2 tsp. vanilla extract
  • 2 c. chocolate chips (or mix of minis)
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpat Mats, set aside.
  2. In the bowl of a stand mixer, cream butter, cream cheese, sugars and vanilla, until light and fluffy. Add eggs, mix until incorporated.
  3. In a medium size mixing bowl, whisk or sift together flour, baking soda, cornstarch and salt. With mixing speed on low, gradually add dry ingredients, mixing until no flour pockets remain. Remove bowl from stand and fold in chocolate chips. Place in the refrigerator to chill overnight or bake immediately.
  4. Using a standard size cookie scoop, place balls of dough onto prepared sheets. Place in oven and bake for 10 minutes or until the edges are lightly golden in color. Be careful not to overbake. These cookies should look very soft and almost underdone when removing from the oven (they will harden as the cool). Allow the cookies to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.
-Cookie dough can chill for up to three days in the refrigerator or can be portioned (scooped) and frozen to use at a later time.

Recipe source: adapted from Handle the Heat, Softbatch Chocolate Chip Cookies
Recipe by Life Made Simple at