Cream Cheese Chocolate Chip Cookies
- 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)
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.