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.
Recipe:
cream cheese chocolate chip cookies
from American Heritage Cookies
yield 24 cookies
Ingredients:
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
Instructions:
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.
