I could eat all of it raw.
I love chocolate chip cookies. If there’s a good chocolate chip cookie nearby, I’ll eat it. This is my absolute favorite cookie recipe! Replacing some of the butter with cream cheese adds richness and texture. Other than that, this is your basic chocolate chip cookie recipe.
Here’s what you’ll need:
Cornstarch? Yes, it’s a little unconventional for cookies, but it keeps them shiny.
First, cream together butter, cream cheese, sugars, egg, and vanilla.
It’s very important that both the cream cheese and butter are at room temperate. The ingredients will need to be beaten together for about five minutes.
When it’s done it should look like this:
Meanwhile, combine flour, cornstarch, baking soda, and salt in a sieve. This is really important because it will make the cookies lighter and keep lumps out of the batter.
In one dump, add the dry ingredients to the wet ingredients. Mix it up until just combined.
Now for the chocolate! I like my cookies really, really chocolate-y (who doesn’t) so I use three cups of chocolate chips for this recipe. I also use a mixture of semi-sweet chocolate chips and milk chocolate chips. This time, I used two cups of semi-sweet and one cup of milk chocolate, but whatever you have on hand is fine. You could even use white chocolate or butterscotch chips or even substitute dried cranberries and nuts. This dough really works for just about anything.
No matter what your “filling”, make sure to coat it in flour. For three cups of chocolate, I used one quarter cup of flour.
So your final product looks something like this:
Now, this is the part that takes the most time. It is really important that you chill the dough. It needs to be chilled for at least two hours. I prefer to chill it overnight, but if you’re in a pinch for time thirty or forty-five minutes in the freezer will do the trick.
Just wrap it up in some cling wrap and forget about it. It’ll last for up to five days.
When you’re ready to bake it off, drop it by rounded spoonfuls on to baking stones or sheets. This dough doesn’t expand very much so you don’t need to leave much space between each cookie.
Bake in a preheated oven at 350. If you use baking stones, bake for about twenty minutes, turning at about ten minutes. If you use baking sheets, bake for about fifteen minutes, turning at seven minutes.
Here’s what they look like right out of the oven:
I may or may not, have cooked them a wee bit too long, but they’re still delicious. They are crunchy on the outside, soft in the middle, and everything a cookie should be!
Cream Cheese Chocolate Chip Cookies
1/2 Cup Softened Butter
1/4 Cup Cream Cheese, softened
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
3 Cups Semi-Sweet and Milk Chocolate Chips
1- Combine butter, cream cheese, sugars, eggs, and vanilla extract. Beat on medium-high speed until light and fluffy, about 5 minutes.
2- Sieve together flour, cornstarch, baking soda, and salt. Add to wet ingredients. Mix until just combined.
3- Add chocolate chips. Beat momentarily.
4- Chill dough for at least 2 hours or up to 5 days.
5- Drop by rounded spoonfuls onto baking stones or greased cookie sheets.
6- Bake at 350 for twenty minutes (baking stones) or fifteen minutes (cookie sheets), turning halfway through.
7- Allow to cool for five minutes on sheets. After that, eat ’em up!
Love and Happy Reading,