These Cream Chocolate Chip Cookies are soft, chewy, and filled with rich chocolate chips that melt in your mouth. With a touch of cream, these cookies have an extra tenderness that makes them utterly irresistible. Perfect for an afternoon treat, a party, or just because, these cookies are bound to become your new favorite go-to recipe. Let’s get baking!
Table of Contents
- Ingredients for Cream Chocolate Chip Cookies
- Instructions for Cream Chocolate Chip Cookies
- Tips & Notes
- Recipe Variations & Substitutions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients for Cream Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions for Cream Chocolate Chip Cookies
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream the Butter, Sugar, and Cream
- In a large mixing bowl, cream together the butter, heavy cream, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Step 3: Add Eggs and Vanilla
- Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5: Fold in Chocolate Chips
- Fold in the chocolate chips until evenly distributed throughout the dough.
Step 6: Scoop and Bake
- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are just set.
Step 7: Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Notes
- Room Temperature Ingredients: For best results, make sure your butter, cream, and eggs are at room temperature. This helps create a smooth and even batter.
- Do Not Overmix: Once you add the dry ingredients, mix until just combined to keep the cookies soft and tender.
- Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
Recipe Variations & Substitutions
- White Chocolate Chips: Substitute semi-sweet chocolate chips with white chocolate chips for a different flavor.
- Add Nuts: Fold in 1 cup of chopped walnuts or pecans for extra crunch.
- Peanut Butter Twist: Add 1/2 cup of creamy peanut butter to the wet ingredients for a peanut butter chocolate chip cookie.
Frequently Asked Questions (FAQs)
1. How do I store Cream Chocolate Chip Cookies?
Store the cookies in an airtight container at room temperature for up to 1 week. You can also refrigerate them to keep them fresh longer.
2. Can I freeze the cookie dough?
Yes! Scoop the dough into balls and freeze them on a baking sheet. Once firm, transfer the dough balls to a freezer-safe bag and freeze for up to 3 months. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
3. Can I use light cream instead of heavy cream?
Heavy cream works best for the richness and texture, but you can substitute it with light cream if needed. The cookies may be slightly less tender.
These Cream Chocolate Chip Cookies are the ultimate indulgence, with a soft texture and loads of rich chocolate chips. The addition of cream takes these cookies to the next level, making them extra tender and delicious. Whether you’re baking for a crowd or just for yourself, these cookies are sure to impress. Give this recipe a try, and enjoy the buttery, chocolatey goodness!
Happy baking, and enjoy these delightful cookies!
