Cream Cheese Chocolate Chip Cookies


I had just come back from Poland when I made these chocolate chip cookies. There was no proper brown sugar in Poland, not the soft, sticky molasses-y kind. It was granular and tinted brown with the addition of caramel, so it was hopeless in making chewy chocolate chip cookies.


So for a whole month I lived without chocolate chip cookies. That’s a long time for me.

I was absolutely fine without them when I was over there but when I got home and back into proper baking and blogging I started seriously craving them. I was sad about leaving all of my family in Poland and my holiday being over so I needed some cookie comfort.


Chocolate chip cookies are a classic, and one of my absolute favourite baked goods. I have a stockpile of recipes that I love and have blogged about, but am always keen to try something new. So when I saw this recipe for chocolate chip cookies that had cream cheese inside, I jumped at it and made them straight away.


These cookies promised to be soft, but they baked up a little cakey for me. I’m not sure why. They were a smooth and melt-in-your-mouth cakey though, not a cake cakey. Does that make sense?


CREAM CHEESE CHOCOLATE CHIP COOKIES
Adapted from Yammie’s Noshery.

220g unsalted butter
115g cream cheese, softened
1 1/4 cups brown sugar
1/4 cup white sugar
1 egg
2 cups plain flour
1 cup bread flour
1/2 cup cornflour
1 1/2 tsp salt
3/4 tsp baking soda
2 cups chocolate chips

Melt the butter in a saucepan and set it aside to cool.

Cream the butter, cream cheese and both sugars together with an electric mixer until smooth. Add the egg and beat until combined.

Turn the mixer on low and mix in the plain flour, bread flour, cornflour, salt and baking soda until just combined. Add the chocolate chips and mix until just incorporated.

Cover the dough with plastic wrap and refrigerate until chilled, preferably overnight.

When ready to bake, preheat the oven to 180 C and line a few trays with baking paper.

Roll tablespoons of dough and place them on the trays. Flatten slightly.

Bake for 9-12 minutes, until the edges are golden. Makes 36 cookies.

24 Thoughts on “Cream Cheese Chocolate Chip Cookies

  1. What gorgeous cookies! Cheese, chocolate…what’s not to love!

  2. these look delicious! ure such a great photographer

  3. Great pictures! These cookies look just DELICIOUS!!!! I want some right, to dunk in my coffee.

  4. Cream Cheese and Chocolate Chips?! Can you say yummy? I’m definitely going to try these!!!

  5. Ahhh yummmy!! With cream cheese?! Amazing!! :)

  6. Came across this recipe on Tastespotting and these cookies look outrageous! I love how voluminous they are, my mouth is watering! I pinned this recipe and glad to be your newest follower :)

  7. What is corn flour? Do you mean corn meal? The yellow kind, feels gritty OR Corn Masa, such as for Tortillas. Can you please advise? Thank you

    • Hey Jenn. Cornflour is a fine flour made of corn, also called cornstarch. It isn’t similar to cornmeal at all. Cornflour is a fine white powder, sometimes used as a thickening agent in sauces and pie fillings. In the cookies, it gives the crumb a light texture. Hope this helps!

      • Thank you Natasha-here in the states we refer to that as Cornstratch. OK-well I used Corn MFlour (as in Masa) so I will give the dough a try and see how it come out. Afterwards I was thinking cornstarch was the case because I have seen cake flour being used-which of course has Cornstarch in it. Thanks again for the reply :-)

  8. I made these, oh my gosh so good! I used corn starch.. not sure if that’s what I was supposed to use but that’s all my grocery had.

  9. I have been looking for a thick chocolate chip cookie for a long time and this looks just like what I have been looking for. Would someone please convert this recipe to US measurements, ingredients and cooking times. These cookies look delicious and I would love to make them but not sure about the measurements, cooking time and ingredients. Thank you,

    • Hi Ashley. The cooking time would be the same in the US. So are the ingredients. Cornflour is cornstarch.
      As for the measurements, they are mostly in cups so you shouldn’t need to convert them. 220g of butter is 2 sticks. There is a conversions page at the top of my blog that should help you if you are unsure about anything else, as it converts measurements, specific ingredients and translates terminology.

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