I've been making this recipe for years. It's not your typical chocolate chip cookie recipe in that it is much more cake-like. But that's the good thing about it! These cookies stay extremely moist for a very long time and are always a favorite whenever I make them.

Here's a tip - if you don't have the time to warm up the cream cheese, keep it in the inside package and squeeze it a bit with your hands. This will get it soft enough to work with. And no, the cookies don't spread as much as some others do, but they stay much softer than regular cookies as well!


Prep Time: 15 minutes
Cook Time: 12 minutes


½ cup unsalted butter, softened
¼ cup cream cheese, softened (don’t use fat free, light or whipped cream cheese!)
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 ¼ cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
¼ teaspoon salt (kosher or sea salt)
1 cup semi-sweet chocolate chips (I use Ghirardelli)
½ cup bittersweet chocolate chips (I use Ghirardelli)

  • Whisk together in a medium bowl the flour, cornstarch, baking soda and salt. Set aside.
  • Cream butter, cream cheese, sugars, egg and vanilla together on medium-high speed until light and fluffy. I use a stand mixer with the paddle attachment.
  • Reduce the speed to low and slowly add the flour mixture. After each addition mix until just incorporated. I do 5-7 small additions.
  • Add the chocolate chips and mix briefly to distribute.
  • Averie pre-scoops her cookies and then refrigerates. I didn’t find this necessary. I actually baked one right after mixing (#impatience) and it was just as thick as the ones I baked the next day. I do, however, think the flavors are enhanced after a little refrigeration, so I would suggest refrigerating the dough 2 hours or up to 3 days before baking. When you are ready to bake, proceed to the next step.
  • Pre-heat the oven to 350° and line baking sheets with parchment paper. Scoop the dough using a 2” cookie scoop or a ¼ cup measuring cup and place 2” apart on the cookie sheet. These cookies really don’t spread that much.
  • Bake 11-12 minutes. The sides should just be starting to brown. You don’t want them to be brown. Just have a nice kiss of color. Let them cool 5 minutes on the baking sheet and then move to a wire rack to cool completely.

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