This time last year: Homemade Peach Cobbler! (2013)
One of the best parts about having a food blog, is that it constantly forces me to try new recipes!
I grew up making chocolate chip with my mom and younger brother. On summer days we would take over the kitchen, spilling flour everywhere, eating half of the chocolate chips, and eventually ending up with some cookies. It was a wonderful time.
Our classic recipe however, always called for butter, and no cream cheese.
The butter based cookies made for soft, thin, crinkly cookies, which I have always loved! I mean seriously, when has butter ever made a dish taste worse?
However, when I stumbled upon this recipe, the cream cheese had me intrigued and I knew I had to try this spin on the classic recipe!
And I will say- the cream cheese was a huge hit! Cream cheese makes these cookies fluffier and thicker, and slightly less greasy feeling. They were gobbled up far quicker than I would like to admit, and I am confident you will love them!
I hope your family enjoys them as much as we did. Who knows, you may be looking to change your traditional cookie recipe before you know it! 🙂
Happy baking, and come back soon!
Love, a rented kitchen
- ½ cup unsalted butter, softened
- ¼ cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt, optional and to taste
- 2 ¼ cups chocolate chips (I recommend using either half chocolate chips and half chocolate chunks, or substituting the chunks for another variety of chips- white or in my case, salted caramel!)
- Combine the butter, cream cheese, sugars, egg, and vanilla in a large bowl, and beat with a mixer for five minutes, until light and fluffy.
- Once thoroughly mixed, add the flour, cornstarch, baking soda, salt, and mix until just combined- about one minute.
- Fold in the chocolate and salted caramel chips, evenly incorporating.
- Refrigerate the dough for at least two hours. Either cover the bowl with plastic wrap, or go ahead and shape two-inch cookies, flatten, and cover with plastic wrap. (Do not bake warm dough, the cookies will be thinner and flatter.)
- Preheat the oven to 350˚F, and lightly grease a baking sheet. Arrange the cookies two-inches apart and bake for eight minutes. Pull the cookies out when the edges have just begin to set- the center will still look quite soft and white, but the cookies firm up significantly while cooling.
Notes and Tips!:
- Source: Avery Cooks
- Like this recipe? Try these other scrumptious cookie recipes form A Rented Kitchen!: