About a year ago I made a recipe for cream cheese chocolate chip cookies. They were good but not one of my favorites. I put the recipe away and did not think much of it until a friend and neighbor of mine, Jan Lines, mentioned something to me about them. It got me thinking – and hungry – for them again – so I searched online and found a recipe that looked similar to the one I had tried a year ago. I found the recipe a little time consuming and the dough just did not have that much flavor, so I changed it to fit my taste buds. My taste testers, family and friends went CRAZY for them – so I just had to share the recipe here with all of you!
These are best made in advance and chilled in the refrigerator overnight. You can actually make the dough and chill in the refrigerator for up to 5 days! These are the perfect make ahead cookie and wonderful for parties and cookie exchanges.
Make sure all ingredients are at room temperature – especially the cream cheese. Also make sure you use chocolate chips AND chocolate chunks for this recipe. The combination of the 2 are magical!
Cream Cheese Chocolate Chip Cookies
1 stick (4 oz) unsalted butter
2 oz cream cheese – full fat original
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1 large egg
1 tablespoon pure vanilla extract
2 heaping teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups white all-purpose flour
1 cup semi-sweet chocolate chips
1 cup semi-sweet chocolate chunks
Start by combinding the unsalted butter and cream cheese in a bowl and beat until smooth and creamy.
Add in the light brown sugar and white granulated sugar and continue to beat until the mixture is light in color and fluffy in texture.
Beat in the large egg.
Add in the pure vanilla extract, cornstarch, baking soda and salt. Stir to combine.
Gently fold in the white all-purpose flour.
Gently fold in the chocolate chips and chocolate chunks.
Cover the bowl and refrigerate overnight.
When ready to bake, preheat oven to 350 degrees F. and line 2 large baking sheets with parchment paper.
Roll dough into balls the size of two tablespoons and gently press them down with the palms of your hands before placing them onto the prepared baking sheets.
Bake, one baking sheet at a time, for exactly 13 minutes. Remove and allow them to cool on their baking sheets.
PIN IT: http://pin.it/lXc0bEG