Softbatch Cream Cheese Chocolate Chip Cookies
Dec 1, 2013 21:36:13 GMT -5
Post by PurplePuppy on Dec 1, 2013 21:36:13 GMT -5
Softbatch Cream Cheese Chocolate Chip Cookies
Yield: about 28 medium-small cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 3+ hours, for dough chilling
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (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, to taste
2 1/4 cups semi-sweet chocolate chips or chunks (or you can mix them)
Directions:
In a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until light and fluffy, about 5 minutes (Beat for at least 7 minutes if using a hand mixer).
Pause the mixer, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, and salt, and mix until just combined, about 1 minute.
Add chocolate chips and chunks, folding in by hand.
Using a medium 2" cookie scoop, form heaping mounds. Place them on a large plate, flatten slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thin and flat.
Preheat oven to 350F, line a baking sheet with parchment or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies have chewy edges with soft, pillowy centers).
Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so you can bake only as many cookies as you want and have warm cookies each time.