Try our not-so-secret ingredient for chewy chocolate chip cookies: cream cheese. Its lightly tangy flavor amplifies a cookie’s inherent goodness while yielding a dense-but-soft texture. The composition of cream cheese’s fat and moisture also prevents dough from spreading too much in the oven. Perfect for dunking in milk!
Ingredients:
- 2 1/4 cups all purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 3/4 cup light brown sugar, packed
- 1/4 cup sugar
- 1 large egg, large
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chunks
Directions:
- Line 2 rimmed baking sheets with parchment paper. Whisk flour, cornstarch, baking soda and salt together in a separate large bowl until combined. Set aside.
- Beat butter, cream cheese, brown sugar and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4-6 minutes. Add egg and vanilla and beat, scraping down the bowl as needed, until combined, about 1 minute.
- Preheat oven to 350 degrees. Add dry ingredients to wet ingredients, on low speed and mix until combined, about 1 minute. Fold in chocolate chunks until just combined. Portion cookie dough with a 2-inch portion scoop, about 2 inches apart, onto the prepared baking sheets.
- Bake, one baking sheet at a time and rotating halfway through, until edges of cookies are lightly browned, 8-10 minutes. Repeat with the remaining baking sheet. Transfer cookies to a wire rack and let cool completely.
Tip:
Portioned cookie dough can be frozen in resealable plastic bags for up to 3 months. Simply bake from frozen 2-5 minutes longer than directed in step 4.
