Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cup all- purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened )
  • 4 oz brick-style cream cheese* (softened)
  • 1 large egg
  • 1 large egg yolk* (discard the egg white)
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips (semi-sweet, milk or dark)

Instruction

  • 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 1/4 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.