Happy National Cookie Day!
I grew up baking with my mom. She is an amazing cook and an especially talented baker. She is famous for her chocolate chip cookies! Since moving out on my own I have tried many times to replicate them, but often have failed – too flat, over cooked, just not the same! Last week I had a block of cream cheese sitting in the fridge, I wanted to get rid of it and I wanted an excuse to make cookies. So, I decided to give soft batch chocolate chip cookies a whirl!
moist, chocolatey, heavenly
- 1/2 block cream cheese (4 oz.)
- 1 stick unsalted butter (1/2 cup)
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 cups chocolate chips
- Cream butter, cream cheese, white and brown sugars until smooth
- Add eggs and vanilla extract, mix until combined
- Add 1 cup flour, baking soda and sea salt, mix
- Add remaining flour until incorporated and dough is smooth
- Mix in chocolate chips until evenly combined
- Refrigerate dough at least 2 hours
- Bake at 350 degrees for 8-10 minutes
These cookies are delicious – thick and puffy, while soft on the inside. The enormous amount of chocolate chips definitely helps too! There are 3 key differences to this recipe from the ones I had been failing at. The first is obvious, the cream cheese, it adds to the soft center without making the cookies go flat. The second is taking the time to refrigerate the dough before baking. And the third is the short cook time – just 8-10 minutes at 350 degrees and these cookies turn out perfectly!
Finally a cookie that lives up to the standards of my mom’s famous chocolate chip cookies!
CCC Tip: I doubled the recipe, baked a batch and froze a batch in balls to enjoy at a later date without the hassle . Just plop on a tray and bake! Remember to increase baking time by 3-5 minutes when dough is frozen.