Cookies are wonderful. There are so many fantastic kinds and flavours, but sometimes, you just need a good chocolate chip cookie. While Paul has a secret family recipe for some really awesome chocolate chip cookies, I wanted something a little different.
I found the original recipe here, and it is a simple recipe, easy to follow, even though it does take a little bit of time. The dough needs to chill for a little bit, because a warmer cookie dough actually spreads out a little more. Other than that, it is a good cookie to have for a rainy day, or if you have some extra cream cheese lying around not being used.
These cookies have cream cheese and butter, and it does make a difference in the texture. They are soft and gooey, and when served warm, the chocolate oozes all over… basically everything that makes a great chocolate chip cookie.
Yield: 2½ dozen cookies
½ c. butter, at room temperature
¼ c. cream cheese, softened
¾ c. brown sugar, lightly packed
¼ c. sugar
2 tsp. vanilla
2¼ c. flour
2 tsp. cornstarch
1 tsp. baking soda
¼ tsp. salt
1¾ c. chocolate chips or chunks
In the bowl of a mixer fixed with a paddle attachment cream together the butter and cream cheese until smooth. Add in the sugars, and cream again. Mix in the egg and vanilla until smooth.
Add in the flour, cornstarch, baking soda, and salt, and mix until dough is cohesive. Add in the chocolate chips, mix until chocolate is evenly distributed, then refrigerate the dough for 1-2 hours until solidified.
Preheat oven to 350°F. Line baking trays with parchment paper or silicone baking mats.
Shape dough using a tablespoon into flattened rounds and place about 2 inches apart.
Bake for 8-10 minutes, rotating pans halfway through. Let cool on pans for 5 minutes, then transfer to wire racks to cool.