These choco-chip cookies were Amaaaaaazing! I helped my sister make them and they didn’t last a week in my house. We have to bake some more!
They are so CHEWY.
1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (block or spreadable) SECRET INGREDIENT
3/4 cup light brown sugar
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
1/4 teaspoon salt
2 1/4 cups dark chocolate chunks
In the bowl combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes). Scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
Add the chocolate chunks, and beat momentarily to incorporate, or fold in by hand.
Preheat oven to 350F, line a baking sheet I bake 8-10 cookies per sheet. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool.
Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 1 month.