No-Chill Cream Cheese Chocolate Chip Cookies
Soft, thick cookies with crinkly tops and golden edges. Melted butter, two egg yolks, and a little cream cheese make a one-bowl, no-chill dough that stays soft for days.
Servings: 16 cookies
Ingredients
- ½ cup butter salted or unsalted, fully melted and cooled until just warm
- 2 oz full-fat brick cream cheese very soft
- ⅔ cup brown sugar packed
- ½ cup granulated sugar
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon milk
- 1¾ cups all-purpose flour spooned and leveled
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips or chunks use at least semi-sweet; darker is even better
Instructions
- Preheat the oven to 360°F (182°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk the melted butter, cream cheese, brown sugar, and granulated sugar until smooth, glossy, and fully combined.½ cup butter, 2 oz full-fat brick cream cheese, ⅔ cup brown sugar, ½ cup granulated sugar
- Whisk in the egg yolks, vanilla, and milk until the mixture is cohesive and shiny.2 large egg yolks, 2 teaspoons vanilla extract, 1 tablespoon milk
- Switch to a spatula. Add the flour, cornstarch, baking soda, and salt. Fold gently just until no dry flour remains. Do not overmix.1¾ cups all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon salt
- Stir in the chocolate chips or chunks, reserving a handful to press on top after baking.1½ cups chocolate chips or chunks
- Scoop 3 tablespoons of dough per cookie. Space them well apart: 4 cookies on a standard half sheet, or 6 to 8 on a large sheet.
- Bake one pan at a time for 10 to 11 minutes, until the edges are set and lightly golden and the centers still look slightly soft and puffy.
- Press extra chocolate on top right away (highly recommended) and sprinkle with flaky salt if using.
- Let the cookies cool on the pan for 15 minutes before carefully moving them to a wire rack.
Video
Notes
- Bake time is per pan. A standard half sheet fits 4 cookies and a large sheet fits 6 to 8. Bake one pan at a time on the middle rack, and keep the next batch of scooped dough on the counter while you wait.
- Weigh it for foolproof cookies. Every ingredient has a gram weight in the Metric tab. Flour matters most: 220 g. Scooped flour is the number one reason these come out thick and dry.
- Make ahead. Refrigerate the dough up to 24 hours, or freeze scooped dough balls up to 3 months and bake from frozen, adding 1 to 2 minutes.
- Parchment vs. silicone mats. Parchment gives a wider, flatter cookie. Silicone mats give a slightly thicker one. Both work, it's preference.
- Chocolate on top = better shape. Pressing extra chips or chunks on right after baking helps the cookies settle and flatten evenly as they cool.
- For perfectly round cookies. While they're still warm, place a round cookie cutter slightly larger than the cookie around it and gently swirl.
- Cooling matters. These keep setting as they cool. Leave them on the baking sheet for at least 15 minutes before moving.
Nutrition
Calories: 279Calories | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 204mg | Potassium: 134mg | Fiber: 2g | Sugar: 22g | Vitamin A: 268IU | Calcium: 30mg | Iron: 2mg
