Soft Chocolate Chip Cream Cheese 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
  • 2 tsp Cornstarch
  • 1/4 tsp Salt
  • 2 cups Semi-sweet or milk chocolate chips/chunks
  • 1/4 cup Sugar
  • 1 1/2 tsp Vanilla extract

• Dairy

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

Found on swankyrecipes.com

Ingredients

• 1/2 cup butter, softened
• 1/4 cup cream cheese, softened - see notes below
• 3/4 cup light brown sugar, packed
• 1/4 cup sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour (I used White Lily)
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semi-sweet or milk chocolate chips/chunks

Directions

• Combine butter and cream cheese in a bowl fit with with paddle attachment of mixer. Cream together for about 1 minute. Add brown sugar and granulated sugar and continue to mix. Add egg and vanilla extract and continue to beat on medium to high speed until light and fluffy, about 5-7 minutes. Add half the flour, baking soda, salt, cornstarch and the rest of the flour. Mix to combine, 1 minute. Stir in chocolate chips until well combined. Cover and refrigerate dough at least 2-3 hours or up to a few days.
• Preheat oven to 350 degrees F. Prepare baking sheet and spray with cooking spray or parchment paper. Using a cookie scoop, scoop about 1 1/2 inch to 2 inch cookie dough. Roll dough into ball, place on sheet and lightly press (if desired). Bake for 8-9 minutes, removed from oven and while still hot, slightly press down. Add chocolate chips to the top by lightly pressing chip in, if desired. Allow cookies to cool down before transferring. Cookies will slightly harden within a few hours or overnight.