So many yummy things to make these days and I feel like I just need to share them with you! I have so many people ask for these recipes as I share them on my Instagram and Facebook and so I figure why not! Today I am sharing my ultimate soft and chewy chocolate chip cookie recipe.

I have tried many chocolate chip cookie recipes and I am very particular about how I like my cookies. I am not a big fan of the thin crispy chocolate chip cookies. I like mine soft and chewy! I also like to have a lot of chocolate chips in mine!

This chocolate chip cookie recipe is really great to add other ingredients such as nuts, butterscotch chips, and white chocolate chips.

I think the reason why these cookies are so good, is the combination of butter and cream cheese in the cookie dough. Oh yes, there is cream cheese. These cookies have such a tender texture and they stay soft for days! I love to freeze the extras and eat them right out of the freezer!

I sometimes feel like, why do we need another chocolate chip cookie recipe out there. I mean, everyone knows how to make them, right? Well, maybe, and maybe not. And I think we are always looking for the best recipe, the best cookie. I don’t know if I could ever dare choose a recipe as the best. There are so many positives to so many chocolate chip cookie recipes, and I think its totally subjective to each person.

Some people like their cookies thick and crunchy, or soft and chewy. Some like theirs thin and crisp, or a combination of all of these. I am one that prefers soft chocolate chip cookies. I always have. I will as far to say that I like them slightly underdone, so that they are soft a gooey.

Another thing I am a bit picky about are the chocolate chips I use. I loooove Guittard chocolate chips. They are larger than regular chocolate chips. Their flavor is amazing, and they are twice as big! You cannot go wrong with more chocolate.

So, lets talk about how to make my soft and chewy chocolate chip cookies:

First, here are my favorite baking essentials for these cookies:

These are pretty similar to many other chocolate chip cookies.

Start by creaming the softened butter, cream cheese, and sugars together.
Once they are all combined well, add the eggs and vanilla.
Cream these all together for a couple minutes.
You next want to mix the flour, salt and baking soda in a bowl and slowly begin adding it to the dough mixture.
Once all the flour mixture is mixed in, add your chocolate chips, nuts or other types of chips like butterscotch and white chocolate.

I love adding all three types of chips. It is a nice combination with the chocolate chip, butterscotch chips, and white chocolate.

Next you want to chill the dough for about 15 minutes in the fridge.

While it is in the fridge preheat the oven to 325 degrees.

Scoop out tablespoon size balls and bake them for 10-12 minutes.

They will be slightly underdone at this point and will firm up as they cool. These cookies are so amazing fresh out of the oven.

Let them cool completely and store in an air tight container. You can also freeze the baked cookies or freeze the cookies dough balls and store them in the freezer and take them out and bake them in the future. This recipe makes approximately 60 3-4 inch cookies.

Soft and chewy chocolate chip cookies recipe:

Soft and Chewy Chocolate Chip Cookies

Make these ooey gooey chocolate chip cookies that stay soft and chewy. They are so good!

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Prep Time 10

Cook Time 50

Course cookies, Dessert, Snack

Cuisine American

Ingredients

1 cup brown sugar
2 cups white sugar
2 eggs
8 oz cream cheese
1/2 lb butter
11/2 tsp vanilla
4 1/2 cup flour
2 tsp baking soda
1/2 tsp salt
1 pkg chocolate chips
1 cup white chocolate chip (optional)
1 cup butterscotch chips (optional)

Instructions

Preheat the oven to 325 degrees
Cream butter, cream cheese, and sugars together.
Add eggs and vanilla, cream together.
Put flour, salt, and baking soda in a bowl and gradually add the combination to the dough and mix.
Mix until all flour is combined.
Add the chocolate chips, and nuts if you decide to add them.
Put the dough in the fridge for 10-15 minutes
Scoop out 1 tbsp size balls and bake for 10-12 minutes.
Cool on a rack for about 5 minutes and then you can eat them all up!
This recipe makes about 60 cookies.
I love to freeze any extra cookies and pull them out as a snack.
You can also freeze the dough in balls, store them in a plastic bag, and cook them later.
Store in an airtight container and eat as many as you like!