When I think of comfort foods, chocolate chip cookies are definitely on my list. There is something about the melting chocolate, the slight crunch of the first bite, and the hints of brown sugar that make me feel content in that moment. They are one of those desserts that can bring a smile to your face.
I feel like there are a million recipes for chocolate chip cookies out there. However, this one from Averie Cooks has become my all-time favorite! These are like the quintessential homemade version. They are fluffy with a hint of a crispy exterior. They have plenty of chocolate so that you have some in every bite. These are not your flat as a pancake cookies. These are make your grandma proud cookies.
WHY ARE THESE SO SPECIAL?
Cream cheese! They use a little less than the normal amount of butter, and cream cheese is substituted for the rest. This gives an added richness to the cookies without actually tasting like cream cheese. Cornstarch helps to make them more fluffy, therefore avoiding the “Why are my cookies so thin?!” problem.
I hope you all enjoy these cookies as much as my family and I do. They are perfect to have at home for dessert or to give to someone who deserves a little sweetness!
Prep Time: 10 minutes Bake Time: 8 minutes
Total Time: 3+ hours, with refrigerating dough
1/2 cup (1 stick) butter, softened
1/4 cup cream cheese, softened (do not use whipped or fat free cream cheese)
1/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
2 teaspoons corstarch
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/4 cup semi-sweet chocolate chips or chunks
Combine the butter, cream cheese, sugars, egg, and vanilla in a bowl. Beat on medium-high speed until mixture is light, fluffy, and well-creamed (about 5-7 minutes).
Add the cornstarch, flour, baking soda, and salt, and mix until combined (1-2 minutes).
Add chocolate and mix lightly to incorporate into mixture.
Use a 2 inch cookie scoop to form mounds of dough. I get 24 cookies from this recipe. Place the mounds on a large plate and press down with your hand to lightly flatten the top of each one. Cover the plate with plastic wrap and refrigerate for at least 2 hours before baking. You can keep these refrigerated for up to 5 days.* I like to refrigerate over night and then let the dough come to room temperature for 10-15 minutes right before baking.
When you are ready to bake, preheat the oven to 350F. Spray a baking sheet with cooking spray or line the sheet with a non-stick baking mat. Place your dough on the sheet at least 2 inches apart. I bake 8 at a time. Bake for 8 to 9 minutes, or until you see that the edges have set and the tops are just beginning to set. They may look as though they are undercooked, that is okay. Rotate your cookie sheet after 4 minutes. You do not want to bake longer than 10 minutes.
When pulled from the oven, let the cookies rest on the sheet for an additional 5 minutes. Then, remove the cookies from the sheet and place on cooling racks.
After you eat some of these delicious cookies, the remaining can be kept in an airtight container for up to 1 week, or in the freezer for up to 3 months. ENJOY!
*Cooking with warm dough causes the dough to spread out on the sheet and form thin and flat cookies. Refrigerating your dough also means that you can bake as many as you want each time instead of having to bake the whole batch.