Just stopping in to share another chocolate chip cookie recipe. These past couple of weeks have been super crazy for me and I haven't had time to really gather many blog thoughts, so I just wanted to let you know I'm still here physically not mentally (kidding) and when things calm down a little bit I'll have more to share. BTW this recipe was definitely a winner in my household :)
Ingredients
1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened
3/4 cup light brown sugar, packed
1/4 cup sugar
1 large egg
2 tsp vanilla extract
2 - 1/4 cups AP flour
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
2 - 1/4 cups semi sweet chocolate chips (I used Ghirardelli)
1. Using a stand mixer with the paddle attachment, cream together the butter, cream cheese, sugars, egg and vanilla. Beat on medium-high speed for 5 minutes until all ingredients are well combined. Stop half way to scrape down the sides and bottom of the bowl. Should look light and fluffy.
2. In a separate bowl whisk together the flour, cornstarch, baking soda and salt. Pour flour mixture into mixer and mix on low spreed until combined, about 1 minute.
3. Fold in the chocolate chips, do not over mix.
4. Put plastic wrap over top of the mixing bowl and place in the refrigerate for at least 2 hours.
5. Take dough out of refrigerate and let sit for 15 minutes to make scooping easier. Preheat oven to 350F. Line two baking sheets with parchment paper. With a cookie scoop, scoop dough and space 2-inches apart on baking sheets.
6. Bake for 8 to 9 minutes, rotating mid way. Do not exceed 10 minutes even if the cookies look undercooked. They will set up more as they are cooling.
7. Cookies will keep in airtight container for up to 1 week, freezer for up to 3 months.
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