These are the chocolate chip cookies I have been waiting for. I have always had trouble getting that thick and chewy and somewhat crisp around the edges cookie.
I have noticed a lot of people adding cream cheese to cookie recipes for this reason so I thought I would try it out on my chocolate chip cookie recipe. It worked exactly like I wanted it too!!
Normally my chocolate chip cookies would look awesome immediately out of the oven but as they cooled they would flatten out somewhat. I tried everything chilling, resting…… The cookies would also dry out really quick and become stale. It doesn’t help I live in Denver so things do dry out quicker.
This cookie did not do any of those things. It held its shape when cooled and I even left a cookie out over night on the counter for a test and it was still soft and chewy in the morning. You could not imagine how happy I was to have a soft and chewy chocolate chip cookie for breakfast!!! I also tried chilling the dough and baking it immediately after mixing and they both turned out great. However I prefer to chill it a little because I think it held its shape a little bit better.
- 3/4 c. unsalted butter melted
- 4 oz. cream cheese room temperature
- 1 1/2 c. packed brown sugar
- 2 1/4 c. all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 2 large eggs
- 2 c. chocolate chips
In your stand mixer cream the melted butter, cream cheese and sugar until light and fluffy scraping the bowl when necessary.
While this is mixing combine the flour, baking soda and salt in a medium bowl and set aside.
Add the vanilla and the eggs one at a time, beating well after each addition.
Add the flour mixture just until combined
Add in your chocolate chips.
Cover the bowl and refrigerate for about 2 hours and as long as 5 days.
Preheat oven to 350 degrees.
Shape dough into 1 inch balls and place on baking sheets.
Bake for 10-12 minutes.
Cool on baking sheet for 1 minute before removing to cool.