Am I alone, or have some of you also been on the hunt for a great chocolate chip cookie recipe?
I've finally found the best - not too thin, too soft or too crunchy, but with the perfect consistency and a bit of chewiness. What makes them so delicious, the secret ingredient... cream cheese!
Doesn't that just make everything better?!
The Best Chocolate Chip Cookies
Ingredients:
I made this batch to take to a friends house last weekend and had to add some mini m&m's for their two sweet kiddos. I substituted about 1/2 cup for the chocolate chips.
I know everyone is a little different with their interpretation of the perfect chocolate chip cookie, but if you try these, I'd love to hear what you think!
Enjoy!
~ Brooke
I've finally found the best - not too thin, too soft or too crunchy, but with the perfect consistency and a bit of chewiness. What makes them so delicious, the secret ingredient... cream cheese!
Doesn't that just make everything better?!
The Best Chocolate Chip Cookies
Ingredients:
- 1/2C Unsalted Butter - Softened
- 2oz Cream Cheese (Block, don't use fat free) - Softened
- 3/4C Light Brown Sugar - Packed
- 1/4C Granulated Sugar
- 1 Large Egg
- 2tsp Vanilla Extract
- 2 1/4C All Purpose Flour
- 2tsp Cornstarch
- 1tsp Baking Soda
- 1/4tsp Salt
- 1 1/2C Semi Sweet Chocolate Chips
Instructions:
- Pre-Heat Oven to 350.
- Line baking sheets with parchment or silicone baking mats - which are what I use, they're the best!
- In a medium bowl whisk together the flour, cornstarch, baking soda and salt. Set aside.
- Cream butter, cream cheese, both sugars, egg and vanilla on medium to high speed using your mixer's paddle attachment until light and fluffy.
- Reduce speed to low and slowly add the flour mixture a little at a time (I use a 1/4 cup measure) mixing each addition until just combined.
- Once dry and wet ingredients are combined, add your chocolate chips and mix briefly on low.
- Scoop your dough by the spoonful or use a cookie scoop. I like using a 1" scoop, but when I scooped my first with this batch, it broke so I made these using a table spoon and rolled them into about a 1" ball.
- Bake for 12 minutes or until the edges are just golden brown. Remove from oven and let them cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. Be sure to have one while they're still warm!!!
I made this batch to take to a friends house last weekend and had to add some mini m&m's for their two sweet kiddos. I substituted about 1/2 cup for the chocolate chips.
I know everyone is a little different with their interpretation of the perfect chocolate chip cookie, but if you try these, I'd love to hear what you think!
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| Original Recipe Found at AverieCooks.com |
Enjoy!
~ Brooke
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