March 23, 2015

The Best Chocolate Chip Cookies

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Thanks to March Madness I’ve discovered two things.  First, it takes zero skill/knowledge to fill out a bracket and second, watching college basketball gives me a craving for chocolate chip cookies.  Maybe it’s because the games bore me, or maybe because it’s an excuse to bake cookies but either way, I won’t fight the urge. 

I’m a lover of soft, cake-like cookies rather than the thin, crisp kind.  That being said, I was on a mission to find the perfect chocolate chip cookie recipe to make/eat while watching these games – or for other non-college basketball days.

The recipe I found used cream cheese as a substitute for a portion of butter, which turned out to be a genius idea.  This substitution adds decadence to the cookies without an overpowering cream cheese flavor.  Because I’m a lover of salty & sweet, I added a bit of sea salt to my version.

For those like me, who enjoy soft-baked cookies, I’d be shocked if these aren’t your favorite chocolate chip variation! 

The Tips

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The Recipe

The Best Chocolate Chip Cookies
Yields 30
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  1. 1/2 cup unsalted butter, at room temperature
  2. 1/4 cup cream cheese, at room temperature
  3. 3/4 cup light brown sugar, packed
  4. 1/4 cup granulated sugar
  5. 1 egg, at room temperature
  6. 2 teaspoons vanilla extract
  7. 2 1/4 cups all-purpose flour
  8. 2 teaspoons cornstarch
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon salt, plus extra to top each cookie
  11. 2 cups semi-sweet or dark chocolate chips
  1. In a medium bowl or stand mixer with the paddle attachment, combine the butter & cream cheese until smooth. With the mixer on medium-low, add the sugars, egg & vanilla until completely combined - about 5 minutes.
  2. In a separate medium bowl, combine the flour, cornstarch, baking soda and salt. With the mixer on low, slowly add the dry ingredients to the wet until just combined. Using a strong rubber spatula, fold the chocolate chips into the dough mixture. Place the dough in the refrigerator for at least 1 hour.
  3. While the dough is chilling, preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or greased tin foil.
  4. Pull the dough from the fridge. Using an automatic cookie scoop, scoop the cookies at least 1 inch apart, just to be safe! Sprinkle a bit of sea salt atop each cookie.
  5. Bake 8-10 minutes until the bottoms of the cookies appear golden and the tops have set - if the cookies feel too 'doughy' when you touch the tops with your finger, they may need another minute or two. Let cool completely before eating.
Adapted from Averie Cooks
Adapted from Averie Cooks
Lana del Crave

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