Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies - made dough July 2, 2022 from Spaceships and Laser Beams 

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 tablespoon cornstarch

1/2 teaspoon salt

8 tablespoons butter, softened

4 ounces cream cheese, softened

1/2 cup brown sugar, packed

1/2 cup granulated sugar

2 teaspoons vanilla extract

1 large egg

2 1/2 cup chocolate chunks or chips

1. In a mixing bowl, whisk together flour, baking soda, cornstarch and salt' set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and cream cheese until combined and no lumps remain. Beat in brown sugar and granulated sugar, mixing until combined. Add vanilla extract and egg, beating until just combined.
3. Add dry ingredients in two additions, mixing until just combined. Scrape down bottom and sides of bowl to keep mixture even textured. Fold in chocolate chips.
4. Portion dough into golf-ball-size dough balls. Cover and chill or freeze for 2-3 hours or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 10-12 minutes or until edges are set and middles no longer look raw. Remove from oven and let cool on baking sheets for 5 minutes then transfer to wire cooling racks to cool completely.

I could've sworn I've made this recipe before but I couldn't find it on a search of my blog so perhaps it's one of those recipes I've had for so long, I think I've made it when I haven't. The dough was a bit soft when I finished mixing it so I put it in the fridge to chill a bit before I portioned into dough balls. I also ran out of semisweet chocolate chips so I made this with a combination of semisweet and milk chocolate chips.

Because of the cream cheese adding to the softness of the dough, it's easy to think these aren't done or are still too raw if you look at the crevices in the craggy tops of the dough. But time the bake as the cookies will set as they cool. At first I thought I had underbaked the first pan too much but the bottoms were golden brown while the tops looked a little underdone. Once they cooled though, the texture was perfect.

These aren't as sweet as a non-cream-cheese version and the brown sugar caramel overtones aren't as pronounced. But it doesn't have the tang of cream cheese either for anyone (like me) who doesn't love cream cheese. Instead the cream cheese contributes to the softness of the texture. It's a good variation for those who want something a little different than the usual chocolate chip cookie recipe.