Soft Bake Chocolate Chip Cookies

I LOVE to bake. It has been a passion for as long as I can remember. One of my husband's favorite treats are chocolate chip cookies. I've tried a number of recipes but I think that we've settled on this one is our favorite so far. They are relatively simple to make and many of the ingredients you probably have hanging around your kitchen. The recipe includes a few things you might not find in many chocolate chip cookie recipes (cream cheese and cornstarch), but the result is a mouth-watering, soft and delicious treat.

Click here to watch the video!

Ingredients:

1/2 cup (1 stick) butter, softened

1/4 cup cream cheese, softened

1/4 cup granulated sugar

3/4 cup light brown sugar, packed

1 large egg

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1/2 tsp. salt

1 tsp. baking soda

2 tsp. cornstarch

2 cups semi-sweet chocolate chips

To Make:

In one bowl, combine the flour, salt, baking soda, and cornstarch. Set aside.

In a separate bowl, add butter, cream cheese, white and brown sugars, egg, and vanilla and mix with an electric hand mixer (or in a stand mixer with a paddle attachment) until creamed, light, and fluffy. This process typically takes about 4-5 minutes. Scrape the side of the bowl.

Add the flour mixture to the butter mixture and mix only until the ingredients are combined. This should only take about 1 minute. If you mix too long, the cookies will be more cake-like instead of cookie-like in texture. Add the chocolate chips and mix for a moment until they are incorporated (you can also fold them in by hand).

Using a cookie scoop ( I typically use a 1-inch scoop), or a spoon, place mounds of dough onto a large platter, plate or parchment-lined cookie sheet. Flatten each dough ball slightly using the palm of your hand or the bottom of a glass. Cover with plastic wrap and refrigerate for about 1 hour. Chilling the dough mounds allows for the cookie to maintain its shape while baking.

Preheat oven to 350 degrees F. I like to chill my cookies directly on cookie sheets lined with parchment so that I can pull them out and bake them straight away. If you used a plate or platter to chill your dough scoops, place them on a cookie sheet lined with parchment or sprayed with a touch of cooking spray, 2 inches apart. Bake for about 8-10 minutes or until the edges are set and the top has started to set. Remove from oven and allow cookies to remain on the baking sheet for 5 minutes. Transfer to the cooling rack to complete the cooling process.

Store cookies in an air-tight container or zip-lock storage bag. They will keep for a week at room temperature (assuming you live in a house with no people) or freeze for up to 3 months.

Notes:

I haven't tried substituting the chocolate chips for other ingredients but I am sure that they would be delicious with nuts, dried fruit, or other favorite candy treats (like M&M's or crushed heath bars).

ENJOY!!