Monday, September 16, 2013

Softbatch Chocolate Chip Cookies

These cookies use cream cheese in them.

I didn't include them in the title because I was afraid it would scare off cream cheese haters.

{did you know there are actually people out there that don't like cream cheese? strange, right?}

When used in a cookie, the cream cheese is almost magical. You can't taste the flavor but it creates this incredibly soft and rich chocolate chip cookies. This is pretty much the best CCC I've ever made.

Who knew that swapping out some of the butter for cream cheese would make such a difference!

These are super simple to whip up. I've made them three times now - they turn out perfect each time and I always get rave reviews. For this batch I used mint chocolate chips but the other times, I just used semi-sweet. Feel free to adjust the chocolate chip amount to your preference (as written gives you a lot of chocolate!).

They will stay soft for a week - though I promise they won't last that long!

Softbatch Chocolate Chip Cookies
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
2 1/4 cups semi-sweet chocolate chips

In a large mixing bowl, combine the butter, cream cheese, granulated sugar, brown sugar, egg, and vanilla. Using an electric hand mixer, beat on medium-high speed for 7 minutes, until well-creamed, light, and fluffy.

Scrape down the sides of the bowl and add the flour, cornstarch, baking soda, and salt. Mix until just combined, about 1 minutes.

Fold in the chocolate chips.

Drop by rounded tablespoons on a large plate and flatten slightly with the palm of your hand. Cover with plastic wrap and refrigerate at least 2 hours (or up to 5 days) before baking.

When ready to bake, preheat oven to 350. Line a baking sheet with parchment paper or spray lightly with cooking spray. Place dough on the sheet at least 2 inches apart. Bake for 8-9 minutes or until edges have set and top is beginning to set. Don't overcook! Cookies will firm up as they cool. Allow cookies to cool on baking sheet for 5 minutes before transferring to a rack.

Store cookies in airtight container for up to a week or in the freezer for 3 months.

Source: Averie Cooks

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