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.
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, egg yolk 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. I typically reserve about ¼ cup chocolate chips.
Cover the bowl with clingfilm and chill for 2 hours or overnight.
When ready to bake, preheat the oven to 350F degrees and line 2 large cookie sheets with parchment paper.
Scoop the dough into balls about 1.5 tablespoons in size (I used a medium cookie scoop) and place 2 inches apart on the lined cookie sheets. If the dough is too hard to scoop, let it sit at room temperature for 10 minutes first.
Bake for 9-11 minutes or until tops are just starting to set. Optionally, dot the top of each warm cookie with a few extra chocolate chips.
Cool cookies on the baking tray for at least 10 minutes, then transfer to a wire rack to continue cooling.
Use full-fat, brick-style cream cheese - not light, spreadable or whipped.
You will need 2 large eggs total, but only use 1 large egg plus the egg yolk of the second egg.
Nutrition information is based on 1 cookie, with the recipe yielding 32 cookies.
Make-ahead & Storage Instructions: Cookies can be stored in an airtight container at room temperature for up to 4 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.