chocolatecookiesdessertrecipes September 4, 2014

Soft Batch Cream Cheese Chocolate Chip Cookies


1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
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
pinch salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)
Combine first 6 ingredients and beat with an electric mixer for about 5 minutes-until light and fluffy.  Add the remaining ingredients except for the chocolate chips.  Mix until dry ingredients are incorporated,  Add chocolate chips (I used milk chocolate chips and dark chocolate chips), but you can use any combination you desire.  
Use a 2″ cookie scoop and drop cookie dough mounds on cookies sheet covered with parchment paper.  Flatten slightly and refrigerate for at least 2 hours.  This step is critical to your success!
Place refrigerated cookie mounds on a greased cookie sheet and bake at 350 degrees for 8-10 minutes.  Allow to set on cookie sheet for an additional 5-8 minutes.  Remove from cookie sheets and store in a covered, air-tight container.  
Cookie dough can be refrigerated up to 5 days.  
NOTE:  I have some pretty awesome chocolate chip cookie recipes, but this one produces the softest, thickest cookies I have ever baked!  HUGE thumbs up on this one!  LOVE them!  I have a girl living with us right now and she said, “It is like eating cookie dough, only better!”  Well, there you have it!  🙂