Description

Air Fryer Chocolate Chip Cream Cheese Cookies—Indulge in the exquisite goodness of these soft and chewy cookies, crafted with a tantalizing blend of butter and cream cheese. This unique combination lends an unparalleled richness and delightful flavor to each delectable bite. For an extra touch of decadence, I personally love using a medley of both chocolate chips and chunks. Get your cookie scoop ready—it’s air-frying time!

Ingredients

Units Scale

1/2 cup (1 stick) – Unsalted butter, softened
1/4 cup – Cream cheese, softened
3/4 cup – Light brown sugar, packed
1/4 cup – Granulated sugar
1 large egg
2 teaspoons – Vanilla extract
2 cups – All-purpose flour
2 teaspoons – Cornstarch
1 teaspoon – Baking soda
1/4 teaspoon – Salt, optional and to taste
1 cup – Semi-sweet chocolate chips
1 cup – Chocolate chunks semi-sweet

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Instructions

Combine the cream cheese, butter, sugars, egg, and vanilla extract in a mixing bowl.
Whip the mixture at medium-high speed until it achieves a light and fluffy consistency. It’s important not to simply mix the ingredients together.
They must be whipped until light and fluffy before proceeding to the next step.
Next, incorporate the dry ingredients like all-purpose flour, cornstarch, baking soda, and salt, optional to bring taste into the mixture, and ensure that all the ingredients are well combined by scraping down the sides of the bowl.
This step is crucial to make sure everything is thoroughly incorporated.
Now add semi-sweet chocolate chips and semi-sweet chocolate chunks into the mixture.
Mix nicely with the help of a spatula. Do not over-mix.
Using a cookie scoop or spoon, portion the cookie dough into sizable balls.
Place them on a baking sheet on a tray or on an air frying tray as I have a large
Now flatten them with the help of your fingers and shape them in a round cookie shape.
Now add little chocolate chunks on top and press lightly.
Now cover them with a cellophane wrap and refrigerate the dough for a minimum of 2 hours to 5 hours prior to baking or air frying. This chilling time allows the flavors to meld and the dough to firm up, resulting in better texture and flavor when baked or air fried.
Now after 2 to 3 hours of chilling now let’s bake or air fry the cookies for a maximum of 15 to 16 minutes at 380 degrees F. Note: (mine is a 32 qt huge air fryer oven; if using a round one, it may take less time maybe 10 to 12 minutes. Keep an eye on it) or until slightly golden brown.)
Take them out, and allow them to cool for 5 minutes on the baking or air frying tray before transferring them to a wire rack.
After 5 minutes now transfer them to a wire rack and let them sit for 10 minutes.
This brief cooling period helps the cookies set and firm up slightly before being transferred to a jar. Enjoy these delectable soft cream cheese chocolate chip cookies.

Notes

Ensure not to overbake the cookies. They will continue to cook internally while cooling down to room temperature, and it’s important to avoid them becoming excessively firm. Keep in mind that we aim for soft batch cookies!
Ensuring accurate flour measurement is crucial! Adding excess flour to the recipe is a common mistake to avoid. The most reliable and straightforward method for measuring flour is by using a scale. However, if you don’t have one available, you can follow these steps: gently fluff the flour with a spoon, sprinkle it into your measuring cup, and then use a knife to level off the excess. This approach will help you achieve the proper amount of flour needed for your recipe.
I prefer to set aside a few chocolate chips from the batter and gently press them onto the top of each cookie dough ball before baking. Another delightful option is to sprinkle a touch of fleur de sel on the surface, providing an elevated finish and a delightful balance of salty and sweet flavors.
To enhance the flavor profile, I opted for a combination of bittersweet and semi-sweet chocolate chips. The bittersweet variety effectively balances the sweetness of the cookies. Additionally, if available, I highly recommend using full-fat cream cheese as it adds richness and enhances the overall texture of the cookies.
Cookie scoop: To achieve larger cookies, I utilized a 2-inch cookie scoop. However, if you don’t have a cookie scoop on hand, you can use a large spoon and shape the dough with your hands. The key is to ensure that all the cookies are approximately the same size so that they bake evenly.
Make ahead: As previously mentioned, the cookie dough freezes exceptionally well. If you intend to prepare the cookies in advance for future enjoyment, I suggest freezing the dough instead of the baked r air-fried cookies. However, this is solely my personal preference, as I find freshly baked or air-fried cookies more delightful compared to thawed and reheated ones.

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Prep Time: 10 minutes
Chill Time: 2 hours
Cook Time: 12 minute
Category: Dessert
Method: Air-fry
Cuisine: American

Nutrition

Serving Size: 6 people
Calories: 180Kcal
Sugar: 16g
Sodium: 100mg
Fat: 1g
Saturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g
Cholesterol: 19mg