1/2 cup unsalted butter, room temperature
1/4 cup (2 oz.) cream cheese, room temperature
3/4 cup light brown sugar, packed
1/4 cup confectioners sugar
1 large egg, room temperature
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon sea salt
1 cup milk chocolate chips
1 cup white chocolate chips
Preheat oven to 350 degrees F.
In the bowl of a stand mixer with paddle attachment (you can also use a hand-held mixer) add butter, cream cheese, brown sugar and confectioners sugar. Beat on low of 30 seconds then on high for 2-3 minutes. Scrape down sides of bowl occasionally.
With mixer on lowest speed, add in egg and vanilla and blend for about 1 minute. With mixer off, add in flour, corn starch, baking soda, and salt. Turn mixer on low and mix for about 1 minute, or until ingredients are fully incorporated. Add in semi-sweet chocolate chunks and white chocolate morsels and mix until combined.
Remove bowl from mixer. Using a cookie scoop, scoop batter out onto cookie sheet. Using your hand or the bottom of a kitchen glass, press the cookie dough down so that it not rounded on top.
Bake for 8 minutes. Cookies are better when slightly underdone and just barely brown on the edges. Keep a close eye that they do not get golden or dark brown. Allow cookies to cool for 5-10 minutes before moving to cooling rack.
(Source: (adapted slightly) http://iambaker.net/soft-batch-cream-cheese-chocolate-chocolate-cookies/)
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