Saturday, June 13, 2015

Cream Cheese Chocolate Chip Cookies

"Secrets don't make friends."  Have you heard that line before?  Sometimes I find myself saying it to my fifth graders when I see them whispering to each other with someone else staring at them longingly.  Secrets do not make friends, it's true.

But this?  This is different.  This secret, which I am about to share with you, will change the way you make chocolate chip cookies.  Maybe that's the difference: I'm going to tell you my secret for making the softest, chewiest, best chocolate chip cookies.

My secret is two-fold: cream cheese and cornstarch.  I've heard the cornstarch secret before: it creates the softest cookie dough, and thus the softest cookies.  But this recipe has cream cheese too, for an even creamier texture with a slight tang.  The cookies puff up beautifully and make everyone happy.  I've made a big batch of these twice now, and every single one gets devoured.  Nick asks for them at least once a week, including yesterday.  See the Snapchat he sent me?  I think it's safe to say he's a fan.  And you will be too, I just know it.


cream cheese chocolate chip cookies
from American Heritage Cookies
yield 24 cookies

1/2 cup 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 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips


1) Whisk together in a medium bowl the flour, cornstarch, baking soda and salt.  Set aside.

2) In a stand mixer fitted with the paddle attachment, cream butter, cream cheese, sugars, egg and vanilla together on medium-high speed until light and fluffy.

3) Reduce the speed to low and slowly add the flour mixture in 5 - 7 small additions.  After each addition, mix until just incorporated.

4)Add the chocolate chips and mix briefly to distribute.

5) Line baking sheets with parchment paper.  Scoop the dough using a 2" cookie scoop or a 1/4 cup measuring cup and place 2" apart on the cookie sheet.  Refrigerate as long as you can to enhance flavor, 2 hours or up to 3 days.  If you can't wait and want to bake immediately, that's okay too! When you are ready, preheat the oven to 350 degrees.

6) Bake 11 - 12 minutes.  The sides should just be starting to brown.  You don't want them to be brown, just to have a nice kiss of color.  Let them cool 5 minutes on the baking sheet and then move to a wire rack to cool completely.

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