Ingredients

The following ingredients have 24 Servings
  • 2 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/4 cup brown sugar
  • 12 Tbsp (1 1/2 sticks) butter (room temperature)
  • 1/4 cup cream cheese (room temperature)
  • 2 eggs
  • 3/4 tsp baking soda
  • 1 Tbsp cornstarch
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 cup chocolate chips (or mix of minis)

Instruction

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpat Mats, set aside.
  • In the bowl of a stand mixer, cream butter, cream cheese, sugars and vanilla, until light and fluffy. Add eggs, mix until incorporated.
  • In a medium size mixing bowl, whisk or sift together flour, baking soda, cornstarch and salt. With mixing speed on low, gradually add dry ingredients, mixing until no flour pockets remain. Remove bowl from stand and fold in chocolate chips. Place in the refrigerator to chill overnight or bake immediately.
  • Using a standard size cookie scoop, place balls of dough onto prepared sheets. Place in oven and bake for 10 minutes or until the edges are lightly golden in color. Be careful not to overbake. These cookies should look very soft and almost underdone when removing from the oven (they will harden as they cool). Allow the cookies to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.