I really love this recipe because it consistently gives me huge, chewy cookies that stay good for days. Most chocolate chip cookies start to taste ‘blah’ within a day or two, but these beauties are just as good 3 or 4 days later!
The secret ingredient here is the cream cheese. It’s not much, but it makes a huge difference in the flavor! Michael loves chocolate chip cookies so I’m always trying out new versions, but I keep coming back to this one, especially when I have a little cream cheese stashed in the fridge!
The dough is also addicting…not that I eat it, ahem. Give it a try and it just might become your new favorite!
*Makes 1 ½ dozen cookies
6 T. butter, room temp
2 T. cream cheese, room temp
¼ c. sugar
½ c. packed brown sugar
1 t. vanilla extract
1 c. flour
½ t. baking soda
1 c. semi-sweet chocolate chips
In bowl of stand mixer, cream together butter, cream cheese, sugars, and vanilla until well mixed. Add egg; beat well. Add flour and baking soda and beat, then stir in chocolate chips. Cover bowl with plastic wrap and refrigerate for at least 2 hours and up to 3 days (I froze mine for an hour).
Preheat oven to 375°F and line baking sheets with parchment paper or Silpats. Scoop 2- to 3-tablespoon sized balls onto the baking sheets, spacing at least 2 inches apart. Bake for 9-11 min. or until golden brown. Cool on baking sheets for 2 minutes then move to a wire rack to cool completely.
Source: Just a Taste