Submitted by: Tammy Reese
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp. vanilla
- 2 1/4 cup flour (or gluten-free baking flour)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/4 cup chocolate chips, chunks, or mini chips
Directions:
- Preheat the oven to 350 degrees. Cover your cookie sheets with a silicone baking mat or parchment paper.
- In a bowl, cream together the butter, cream cheese, brown sugar, sugar, egg, and vanilla until light and fluffy. If using a stand mixer, this is about 5 minutes on a medium-high setting with the paddle attachment.
- Next, scrape down the sides of the bowl and add the flour, cornstarch, baking soda and salt into the wet ingredients. Mix until just combined, about 1min.
- Using a spatula, fold in the chocolate pieces until evenly distributed.
- Next, drop spoonfuls of dough onto the prepared pans approximately 2 inches apart. Bake for 7-10 minutes or until the bottom edges start to turn a golden brown color.
- Remove from the oven, let cool on the tray for 5 minutes and then remove to a rack to finish cooling.
Tip: These cookies can be stored in an air-tight freezer safe container or storage bag in the freezer for up to a month.
