Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies
Cream Cheese Chocolate Chip Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup unsalted butter, softened

  • 1/4

    cup cream cheese, softened (don’t use fat free, light or whipped cream cheese!)

  • 3/4

    cup light brown sugar, packed

  • 1/4

    cup granulated sugar

  • 1

    large egg

  • 2

    teaspoons vanilla extract

  • 2 1/4

    cup all-purpose flour

  • 2

    teaspoons cornstarch

  • 1

    teaspoon baking soda

  • 1/4

    teaspoon salt (kosher or sea salt)

  • 1

    cup semi-sweet chocolate chips (I use Ghirardelli)

  • 1/2

    cup bittersweet chocolate chips (I use Ghirardelli)

Directions

Whisk together in a medium bowl the flour, cornstarch, baking soda and salt. Set aside. Cream butter, cream cheese, sugars, egg and vanilla together on medium-high speed until light and fluffy. I use a stand mixer with the paddle attachment. Reduce the speed to low and slowly add the flour mixture. After each addition mix until just incorporated. I do 5-7 small additions. Add the chocolate chips and mix briefly to distribute. Averie pre-scoops her cookies and then refrigerates. I didn’t find this necessary. I actually baked one right after mixing (#impatience) and it was just as thick as the ones I baked the next day. I do, however, think the flavors are enhanced after a little refrigeration, so I would suggest refrigerating the dough 2 hours or up to 3 days before baking. When you are ready to bake, proceed to the next step. Pre-heat the oven to 350° and line baking sheets with parchment paper. Scoop the dough using a 2” cookie scoop or a ¼ cup measuring cup and place 2” apart on the cookie sheet. These cookies really don’t spread that much. Bake 11-12 minutes. The sides should just be starting to brown. You don’t want them to be brown. Just have a nice kiss of color. Let them cool 5 minutes on the baking sheet and then move to a wire rack to cool completely.

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