Bake from Scratch

Cream Cheese Dreams


Makes 24 cookies

We added cream cheese to our classic chocolate chip cookie dough formula to make it chewy and puffy. Why add the cream cheese filling, too? Because we could. It turns a great cookie into something transcendentally extravagant—emphasis on the “extra.”

½ cup (113 grams) unsalted butter, softened
10 ounces (284 grams) cream cheese, softened and divided
⅔ cup (147 grams) firmly packed dark brown sugar
⅓ cup (67 grams) plus 3½ tablespoons (42 grams) granulated sugar, divided
1 large egg (50 grams), room temperature
1 tablespoon (13 grams) vanilla extract
2 cups (250 grams) all-purpose flour
1½ teaspoons (4.5 grams) cornstarch
1 teaspoon (5 grams) baking soda
1 teaspoon (2.25 grams) kosher salt, divided
4.5 ounces (128 grams) 33.6% cacao milk chocolate, chopped (about ¾ cup)
3 ounces (85 grams) 66% cacao semisweet chocolate, chopped (about ½ cup)

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth and creamy, about 1 minute, stopping halfway to scrape sides of bowl. Add 2 ounces (57 grams) cream cheese; beat until smooth and well combined about 30 seconds; scrape sides of bowl. Add brown sugar and ⅓ cup (67 grams) granulated sugar; beat until fluffy, about 2 minutes, stopping to scrape sides of bowl. Add egg and vanilla; beat until combined.

In a large bowl, whisk together flour, cornstarch, baking soda, and ¾ teaspoon (2.25 grams) kosher salt. Add flour mixture to butter mixture all at once; beat at low speed

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