Cream Cheese Chocolate Chip Cookies (And A Birthday Wish

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Bittersweet chocolate chips
  • 3/4 cup Brown sugar, light packed
  • 2 tsp Cornstarch
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/4 cup Cream cheese

Found on americanheritagecooking.com

Description

Ingredients

• ½ cup unsalted butter, softened
• ¼ cup cream cheese, softened (don’t use fat free, light or whipped cream cheese!)
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 ¼ cup all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ¼ teaspoon salt (kosher or sea salt)
• 1 cup semi-sweet chocolate chips (I use Ghirardelli)
• ½ 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.