Soft and Chewy Chocolate Chip Cookies

01/06/2018
Serves 48 cookies
Equipment
cookie sheets
parchment paper
electric mixer (hand held or stand)
Prep time
15m
Cook Time
10m

These are the soft, chewy chocolate chip cookies you’ve been looking for,  fail safe, every time.  They stay soft for so long that you can ship them off to your kid in college, and they will still be soft when he shares them with his room mate (unless he won’t share them)!

Ingredients

  • 1 Cup
    unsalted butter, room temp
  • 1/2 Cup
    cream cheese, room temp
  • 1 1/2 Cup
    brown sugar
  • 1/2 Cup
    granulated sugar
  • 2
    eggs at room temperature
  • 4 Teaspoons
    vanilla
  • 4 1/2 Cups
    flour
  • 4 Teaspoons
    cornstarch
  • 2 Teaspoons
    baking soda
  • 1/2 Teaspoon
    salt
  • 2 Cups
    semi-sweet chocolate chips
  • 1 Cup
    dark chocolate chips

Instructions

  1. Preheat oven to 350 and line your baking sheets with parchment paper.

  2. Cream the butter, sugars, cream cheese together with your electric mixer. Add eggs, one at a time, and vanilla.

  3. In a separate bowl, mix together dry ingredients: flour, cornstarch, baking soda and salt.

  4. Slowly add the flour mixture to the wet ingredients in your mixing bowl, until incorporated. Add the chocolate chips at the end.

  5. Use two teaspoons to scoop and shape your dough into walnut-sized balls, two inches apart, on a cookie sheet lined with parchment paper. Bake for about 10 minutes or until tops of cookies are slightly golden. They won't get dark, but the bottoms will blacken if you leave them in too long, so keep an eye on them! ENJOY!

Nutrition: (there is nothing to see here. look away, quickly.)

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