Ingredients
Units
Scale
- 4oz (1/2 Cup) Unsalted Butter, softened to room temperature
- 2oz (1/4 Cup) Cream Cheese, not whipped, softened to room temperature
- 50 grams (1/4 Cup) Granulated Sugar
- 150 grams (1/2 Cup) Dark Brown Sugar
- 1 Large Egg, at room temperature
- 1 Teaspoon Pure Vanilla Extract
- 250 grams (2 Cups) All Purpose Flour
- 3/4 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Teaspoons Cornstarch
- 170 grams (1 Cup) Chocolate Chips
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer combine butter and cream cheese until light and fluffy. Then add in the sugars and cream all together for 2 minutes, until light and fluffy, make sure to scrape down the sides of the bowl. Mix on medium for around 3 minutes, until light and fluffy.
- Stir in vanilla and the egg, making sure to mix until fully combined.
- In a medium-sized bowl whisk together the flour, baking soda, salt, and cornstarch.
- Gently fold in dry ingredients then stir in the chocolate chips. Scoop 1.5 tbsp size cookie dough balls and top with extra chocolate chips, place on to a baking sheet that can fit in the fridge or plate, and cover with plastic wrap to chill for two hours or up to 24 hours.
- When ready to bake preheat the oven to 350F/180C and if using, line your baking sheet with a silpat liner. Place the cookie douhg balls two inches apart onto the prepared baking sheet.
- Bake the cookies for 11-13 minutes, until lightly golden brown. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Store at room temperature in an air-tight container.
Equipment
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Buy Now → - Prep Time: 15 Minutes
- Chill Time: 2 Hours
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
