Soft Batch Cream Cheese Chocolate Chocolate Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light packed
  • 1/4 cup Confectioners' sugar
  • 2 tsp Cornstarch
  • 1 tbsp Mccormick vanilla extract
  • 1/4 tsp Sea salt
  • 1 cup Semi-sweet chocolate chunks
  • 1 cup White chocolate morsels

• Dairy

  • 1/2 cup (113g, 1 stick unsalted butter, unsalted
  • 1/4 cup Cream cheese

Found on iambaker.net

Description

Ingredients

• 1/2 cup (113g, 1 stick) unsalted butter, room temperature but not melted
• 1 cup (6 oz, 170g) semi-sweet chocolate chunks
• 1/4 teaspoon sea salt (or kosher salt, a bigger grain salt works better)
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 2 1/4 cups (281g) all-purpose flour
• 1 tablespoon McCormick vanilla extract
• 1 large egg, room temperature
• 1/4 cup (30g) confectioners sugar
• 3/4 cup (150g) light brown sugar, packed
• 1/4 cup (2 oz.) cream cheese, room temperature
• 1 cup (6 oz, 170g) white chocolate morsels (chips)

Directions

• Preheat oven to 350 degrees F. If you are using dark cookie pans lower to 325 degrees F. Prepare three pans with parchment paper or silpat. (You can also rotate baking cookies on one pan, just be sure to allow cookies to cool for at least 10 minutes before using pan again.)
• In the bowl of a stand mixer with paddle attachment (you can also use a hand-held mixer) add butter, cream cheese, brown sugar and confectioners sugar. Beat on low of 30 seconds then on high for 2-3 minutes. Scrape down sides of bowl occasionally.
• With mixer on lowest speed, add in egg and vanilla and blend for about 1 minute.
• With mixer off, add in flour, corn starch, baking soda, and salt. Turn mixer on low and mix for about 1 minute, or until ingredients are fully incorporated.
• Add in semi-sweet chocolate chunks and white chocolate morsels and mix until combined.
• Remove bowl from mixer.
• Using a 3-tablespoon cookie scoop, scoop batter out onto cookie sheet. I fit 8 cookies on two sheets then 4 cookies on the final prepared cookie sheet. (20 total cookies)
• Using your hand or the bottom of a kitchen glass, press the cookie dough down so that it not rounded on top.
• Bake individual cookie sheet for 8 minutes. Cookies are better when slightly underdone and just barely brown on the edges. Keep a close eye that they do not get golden or dark brown.
• Allow cookies to cool for 5-10 minutes before moving to cooling rack.