Ingredients: |
Ingredients: 1/2 cup (1 stick) unsalted butter
softened
1/4 cup cream cheese
softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
3/4 cup light brown sugar,packed
1
/4 cup granulated sugar
1
large egg
2
teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I use 1 cup chips and 1 1/4 cups chunks)
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Directions: |
Directions:1. Combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
3. Add chocolate chips and chunks, fold in by hand.
4. Using a medium 2-inch cookie scoop, form heaping mounds. Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. It's at this point that I freeze them. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. (The cookies have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for a month! |
Personal
Notes: |
Personal
Notes: Replacing some of the butter from my favorite chocolate chip cookie recipe with cream cheese created cookies that are soft, thick, moist, and tender. Although you can't taste the cream cheese, the cookies have a richness and depth of flavor like no other cookies I've tried. Plus there's an abundance of chocolate in every bite. The dough can be made in advance, refrigerated, and baked as desired, up to 5 days later. A great option to have for fresh, warm cookies without having to mix up dough. I highly recommend these cookies!
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This recipe for Softbatch Cream Cheese Chocolate Chip Cookies is from