Chewy Chocolate Cream Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1/4 cup cream cheese, softened
02 -
1 large egg
03 -
3/4 cup packed light brown sugar
04 -
2 teaspoons vanilla extract
05 -
1/4 cup granulated sugar
06 -
1/2 cup unsalted butter, softened
→ Dry Ingredients
07 -
2 teaspoons cornstarch
08 -
2 1/4 cups all-purpose flour
09 -
1/4 teaspoon salt (optional)
10 -
1 teaspoon baking soda
→ Mix-ins
11 -
2 1/4 cups semi-sweet chocolate chips or chunks
# Instructions:
01 -
Using a stand mixer for 5 minutes (or 7 minutes with a hand one), beat together the butter, cream cheese, both sugars, egg, and vanilla until light and fluffy.
02 -
Gently mix the flour, cornstarch, salt, and baking soda into the wet mixture, stopping as soon as everything's just blended—this takes about a minute.
03 -
Carefully fold the chocolate bits or chunks into the dough.
04 -
Scoop the dough into round mounds about 2 inches wide, flatten them slightly, then chill them for at least 2 hours—or as long as 5 days.
05 -
Pop them in the oven at 350°F for 8-9 minutes until the edges are firm but the centers still look slightly underbaked. Let them rest on the baking sheet for about 5 minutes to cool.
# Notes:
01 -
Stick with cream cheese in block form or spreadable—but steer clear of anything light or whipped.
02 -
It's super important to chill the dough before baking.
03 -
You can toss the dough in the freezer, and it'll stay good for up to 3 months.