Welcome to my kitchen, where precision meets indulgence. Today, we're crafting the Soft Batch Cream Cheese Chocolate Chip 12 Tomatoes – a cookie that redefines softness. The secret? A generous amount of cream cheese, which not only adds a subtle tang but also ensures a tender, melt-in-your-mouth texture that stays soft for days.
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This recipe is a labor of love, born from countless trials to achieve the perfect balance of chewy edges and a soft, almost cake-like center. The '12 Tomatoes' refers to the 12 ripe, sun-dried tomatoes that are finely chopped and folded into the dough, adding a surprising savory note that complements the sweet chocolate beautifully.
Whether you're a seasoned baker or a curious novice, this recipe is designed to guide you through each step with clarity and confidence. So, preheat your oven, gather your ingredients, and let's create something extraordinary together.
Why You'll Love This Recipe
About the Ingredients
2 1/4 cups (280g) all-purpose flour
Provides structure. For a lighter texture, you can substitute 1 cup with whole wheat pastry flour.
1 teaspoon baking soda
Helps cookies spread and rise. Ensure it's fresh for best results.
1/2 teaspoon salt
Enhances flavors. Use fine sea salt for even distribution.
1/2 cup (1 stick, 113g) unsalted butter, softened
Adds richness. You can use salted butter but reduce added salt to 1/4 teaspoon.
4 oz (113g) cream cheese, softened
The star ingredient for softness. Use full-fat for best texture; low-fat works but slightly less tender.
3/4 cup (150g) granulated sugar
Sweetens and helps with browning. For a deeper flavor, try coconut sugar.
1/2 cup (100g) packed brown sugar
Adds moisture and chewiness. Dark brown sugar gives a more intense molasses flavor.
1 large egg
Binds ingredients. For a vegan option, use a flax egg (1 tbsp ground flax + 3 tbsp water).
1 teaspoon vanilla extract
Enhances flavor. Pure vanilla is best; imitation works in a pinch.
1 cup (180g) semi-sweet chocolate chips
Classic choice. Try dark chocolate or white chocolate for a twist.
12 sun-dried tomatoes (not oil-packed), finely chopped
Adds a savory umami note. If using oil-packed, pat dry and reduce oil in dough slightly.
Tips & Tricks
- Ensure all wet ingredients are at room temperature to prevent curdling and achieve a smooth dough.
- Chill the dough for at least 30 minutes before baking to prevent excessive spreading and enhance flavor.
- Use a cookie scoop for uniform size and even baking.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. Cream Butter and Sugars
In a large bowl, using an electric mixer, beat the softened butter, cream cheese, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
3. Add Egg and Vanilla
Beat in the egg and vanilla extract until well combined. The mixture should be smooth and creamy.
4. Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
5. Fold in Add-ins
Gently fold in the chocolate chips and finely chopped sun-dried tomatoes with a spatula until evenly distributed.
6. Chill the Dough
Cover the dough and refrigerate for at least 30 minutes. This step is crucial to prevent spreading and intensify flavors.
7. Scoop and Bake
Using a cookie scoop (about 2 tablespoons), drop dough balls onto prepared baking sheets, spacing them 2 inches apart. Bake for 12-15 minutes, or until the edges are golden brown and the centers are just set. The tops should look slightly underdone.
8. Cool and Serve
Remove from oven and let cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. Enjoy!
Delicious Variations
Nutty Delight
Add 1/2 cup chopped walnuts or pecans for extra crunch.
Double Chocolate
Replace 1/4 cup flour with cocoa powder and use white chocolate chips.
Citrus Twist
Add 1 teaspoon orange zest for a refreshing flavor.
How to Store Soft Batch Cream Cheese Chocolate Chip 12 Tomatoes
Refrigerator
Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
Freezer
Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to baking time.
Reheating
Warm in the microwave for 10-15 seconds for a freshly baked feel.
Frequently Asked Questions
Q: Can I use oil-packed sun-dried tomatoes?
Yes, you can. Pat them dry with paper towels to remove excess oil, and reduce the butter by 2 tablespoons to account for the extra moisture.
Q: Why are my cookies spreading too much?
This usually happens if the dough is too warm or the butter is over-softened. Chill the dough for at least 30 minutes, and ensure your baking sheets are cool before each batch.
Q: Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 72 hours or freeze it for up to 3 months. Just let it come to room temperature slightly before scooping if too firm.
Q: What if I don't like sun-dried tomatoes?
You can omit them or substitute with dried cranberries for a sweeter flavor. The cream cheese still provides the soft texture.
Q: How do I know when the cookies are done?
The edges should be golden brown, and the centers should look slightly underdone and soft. They will continue to set as they cool.
I hope you enjoy these Soft Batch Cream Cheese Chocolate Chip 12 Tomatoes as much as I do. Share your baking results in the comments below, and don't forget to subscribe for more delicious recipes!
Soft Batch Cream Cheese Chocolate Chip 12 Tomatoes
Discover the ultimate soft batch cream cheese chocolate chip 12 tomatoes recipe – thick, chewy, and bursting with rich flavor. Perfect for any occasion!
🧂 Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick, 113g) unsalted butter, softened
- 4 oz (113g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (180g) semi-sweet chocolate chips
- 12 sun-dried tomatoes (not oil-packed), finely chopped
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- 2Cream Butter and Sugars — In a large bowl, using an electric mixer, beat the softened butter, cream cheese, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
- 3Add Egg and Vanilla — Beat in the egg and vanilla extract until well combined. The mixture should be smooth and creamy.
- 4Incorporate Dry Ingredients — Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
- 5Fold in Add-ins — Gently fold in the chocolate chips and finely chopped sun-dried tomatoes with a spatula until evenly distributed.
- 6Chill the Dough — Cover the dough and refrigerate for at least 30 minutes. This step is crucial to prevent spreading and intensify flavors.
- 7Scoop and Bake — Using a cookie scoop (about 2 tablespoons), drop dough balls onto prepared baking sheets, spacing them 2 inches apart. Bake for 12-15 minutes, or until the edges are golden brown and the centers are just set. The tops should look slightly underdone.
- 8Cool and Serve — Remove from oven and let cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. Enjoy!
