My original World Famous chocolate chip cookie recipe is pretty legendary. They’ve been made on several continents, are super easy to make, and are always devoured whenever I bring them anywhere. Why improve on a good thing, right?
Sometimes though, it’s fun to switch it up.
I’ve been seeing recipes for cream cheese cookies on Pinterest for awhile, and this week I had some leftover cream cheese I wanted to use up. So I thought I’d try it out in my tried and true cookie recipe.
Cream cheese makes these cookies suuuuuper soft. You can’t actually taste the cream cheese, and even though it is used to substitute for some of the butter in the recipe, it actually makes them taste more buttery. So so rich.
I put in 2 tsp of cornstarch as well to help keep the cookies nice and soft.
These super soft cookies are a great way to change up your chocolate cookie game!
3 cups flour
2 tsp corn starch
1 tsp salt
1/2 tsp baking soda
1/2 cup butter, at room temperature
1/2 cup (1/2 a package) of plain (not low fat) cream cheese, at room temperature
1 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
2 cups dark chocolate chips
Preheat oven to 325 and line a few baking sheets with parchment paper.
In a small bowl combine flour, corn starch, salt, and baking soda. Set aside.
In a larger bowl, beat together butter and cream cheese. Beat in both sugars, and then eggs, one at a time. Stir in vanilla. Fold in dry ingredients, stirring until combined, and the add chocolate chips.
Form cookies into 1 inch balls and place on baking sheet. Chill in fridge half an hour (don’t skip this or your cookies will spread like crazy in the oven!)
Bake 9 minutes. The cookies should be super soft when you take them out, almost to the point where you think they aren’t done yet, but they are! Leave them on the baking sheet another 10 minutes and they’ll be perfect.
Just when you thought a cookie recipe couldn’t get any better! Try this subtle change for an even softer, richer chocolate chip cookie!