Ingredients
Scale
To make these delicious cookies, you’ll need the following ingredients:
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt (optional and to taste)
- 2 ¼ cups semi-sweet chocolate chips or chunks
Instructions
- Prepare the Wet Ingredients
In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and cream cheese. Beat on medium-high speed until well blended and fluffy, about 3-5 minutes. Add the light brown sugar and granulated sugar, and continue to mix until the mixture is light and creamy. Beat in the egg and vanilla extract until fully incorporated. - Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt (if using). Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can make the cookies tough. - Add the Chocolate Chips
Fold in the chocolate chips or chunks by hand or beat them into the dough on low speed. Make sure they are evenly distributed throughout the dough. - Shape and Chill the Dough
Using a medium-sized cookie scoop (about 2 inches), scoop heaping mounds of dough onto a large plate or baking sheet. Gently flatten each mound with your palm. Cover with plastic wrap and refrigerate the dough for at least 2 hours or up to 5 days. Chilling the dough prevents the cookies from spreading too much during baking, ensuring they remain thick and chewy. - Bake the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat non-stick baking mat or parchment paper. Arrange the dough mounds on the baking sheet, spacing them at least 2 inches apart. Bake for 8 to 9 minutes, or until the edges are set and the tops are just beginning to set. The centers may still look slightly undercooked, but they will firm up as they cool. - Cool the Cookies
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling completely. This step ensures the cookies maintain their structure and texture.
Notes
- Overbaking the Cookies: These cookies should be slightly undercooked in the center when you take them out of the oven. They will continue to bake on the hot baking sheet, resulting in a soft and chewy texture.
- Not Chilling the Dough: Skipping the chilling step can cause the cookies to spread too much and become flat.
- Using Cold Butter: Cold butter won’t cream properly with the sugars, resulting in dense cookies. Make sure your butter is softened but not melted.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert