These Cream Cheese Chocolate Chip Cookies are the softest, thickest, chewiest, most dangerously delicious cookie you'll ever try. Adding cream cheese to your batter makes your chocolate chip cookies even more delicious.
1 1/4cupschocolate chips, semi-sweet, milk or dark
In a medium bowl whisk together the flour, cornstarch, baking soda and salt.
In a large bowl beat together the butter, cream cheese and sugars using an electric mixer
Mix in the egg and vanilla extract.
Turn the mixer to low speed. Slowly add in the flour mixture about half at a time.
Turn off the mixer and stir in the chocolate chips.
Cover the bowl with clingfilm and chill for 90 minutes or overnight.
When ready to bake, preheat the oven to 350F degrees and let the dough sit at room temperature for 10 minutes.
Scoop the dough into balls about 1.5 to 2 tablespoons in size. I got a total of 22.
Place cookies 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 8-10 minutes or until tops are just starting to set.
*Cookies can be stored in an airtight container at room temperature for up to 5 days.**Cookie dough balls can be frozen in a ziploc bag for 2 months. Bake cookies from frozen - they'll likely bake for 1 extra minute.