Chocolate chip cookies soft and chewy

By foodiva

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temp
• 1/4 cup cream cheese, at room temp
• 1/2 cup sugar
• 1 cup packed light brown sugar
• 1 1/4 teaspoons vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips

Details

Servings 1
Adapted from letthebakingbeginblog.com

Preparation

Step 1

Instructions
Sift or whisk together flour, baking soda and salt.
In a bowl of a mixer, cream together (with paddle attachment) butter, cream cheese, white and brown sugars and vanilla extract until lighter in color and fluffy, about two minutes. Don’t forget to scrape down the bowl as needed.
Add eggs one at a time and beat well before adding the second one.
Add flour mixture and mix for another minute or two to combine. Stir in chocolate chips.
Using a small ice cream scoop, scoop out the batter onto parchment paper lined baking sheet and refrigerate for 2 hours (or up to 3 days).
When ready to bake, preheat oven to 375°F
Place cookie balls 2 inches apart on the baking sheet and send the rest of the ‘cookie’ balls in the freezer.
Bake for 8-10 minutes, until just slightly golden on the sides. Allow to cool on baking sheet for 2-3 minutes (they will be too soft to transfer), then transfer to cooling rack to cool completely.

Instructions