Chocolate Chip Cookies (soft batch)

By rossboys

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup cream cheese, softened (don’t use fat-free, light or whipped)
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/4 tsp salt, optional and to taste
• 2 1/4 cups semi-sweet chocolate chips or chunks

Details

Adapted from tiphero.com

Preparation

Step 1

1. Mix together butter, cream cheese, sugars, egg and vanilla in the bowl of a stand mixer (with the paddle attachment). Beat on medium-high speed until well-creamed, fluffy and light. This should take about 5 minutes.

2. Stop the mixer and scrape down the sides of the bowl. Add in flour, cornstarch, baking soda and salt. Mix for about a minute until combined.

3. Add in the chocolate piece and beat briefly, or fold in to incorporate.

4. Use an ice cream scoop or spoon to form about 2″ mounds. Place on a large plate, then flatten slightly with your palm. Cover cookie mound plate with plastic wrap and refrigerate for at least 2 hours (or up to 5 days)


5. When ready to bake, preheat oven to 350 degrees. Spray baking sheet with cooking spray, then place cookies on sheet about 2″ apart. Bake for 8 to 9 minutes.

6. Allow cookies to cool on baking sheet for 5 minutes before transferring to a rack to finish cooling.

7. Keep cookies stored in an airtight container for up to 1 week or in the freezer for up to 3 months.