Cream Cheese Chocolate Chip Cookies
These soft and fluffy chocolate chip cookies have a secret ingredient - cream cheese!
Servings: 16
Equipment
- Oven
- Baking sheet
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened - I'm substituting 1 T cannabis butter
- 1/4 cup full-fat cream cheese softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 - 1/3 cup milk
- 1½ teaspoons vanilla extract
- 1¼ cups chocolate chips
Instructions
- Preheat oven to 350°F and line 2 pans with parchment paper or a silicone baking mat.
- In a medium bowl whisk together flour, cornstarch, baking soda and salt. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat together both butters, cream cheese, brown sugar, and granulated sugar on low-medium speed until light and fluffy (about 5 minutes). Add vanilla extract and 1/4 cup of milk beat until combined. Add milk a little at a time if the dough is still crumbly.
- Scrape down the sides of the bowl and beat in the flour mixture until just combined. Add the chocolate chips and fold in by hand.
- Using a large cookie scoop, roll dough into balls, 2.5 tablespoons each, and place on prepared baking sheets 2-inches apart. Bake for 12-15 minutes, until cookies just begin to brown at the edges. Allow cookies to cool for 10 minutes in the cookie sheet, then gently transfer them to a wire rack to cool completely.
Notes
These cookies also freeze extremely well! Freeze dough balls before baking and add 1-2 minutes to the bake time, or freeze after baking for up to two months.