After a long day on my feet, SP urged me to make some fresh batch of cookies and I was really hesitant initially because for one I just got back from work and it was 11pm and secondly I had to work in the morning. Well I caved and made a batch, though I only actually baked one tray worth because this recipe is way better after the dough is chilled. This recipe was quick and easy I got it done in half an hour and I had a batch of cookie dough ready to go.
So…my favourite cookie of all time is the chocolate chip. I’ve scoured the web (aka Pinterest) and tried a number of variations of this cookie recipe and by far this is the favourite. Also this is SP’s preferred recipe. They are soft, chewy, moist and choc a block full of chocolate chips. If you prefer soft chewy cookies this is it.
I cannot claim to be the inventor of this recipe, I originally found it at Averie Cooks and she has got some great recipes on her blog. I was out of chocolate chunks and low on chips so I just made do with what I had and added some left over butterscotch chips. Trust me if you think that looks chunky imagine WAY more chunks.
The recipe yields ~ 28 medium-small cookies though I like my cookies bite size so it would be a bit more than that amount. The yield all depends on your choice of size.
Chewy Chocolate Chip Cookies
- 1/2 cup unsalted butter (softened)
- 1/4 cup cream cheese (use regular not light or fat free)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 2 1/4 cup semi-sweet chocolate chips/chunks
- Combine butter, cream cheese, sugars, egg and vanilla with a paddle attachment till light and fluffy on medium-high speed for about 5 minutes.
- Add flour, cornstarch, baking soda and salt and mix until just combined.
- Add chocolate chips/chunks and fold in by hand until incorporated.
- Chill the dough for 2-3 hours either in the form of your cookies (scoop into a ball and flatten with palm slightly) or if you are lazy like me in the mixing bowl covered with saran wrap.
- Preheat oven to 350F, line your baking sheet with parchment paper place your cookies on the sheet about 2 inches apart and bake for about 8 minutes.
You can store these cookies baked for a week or 3 months if you freeze them. But lets be honest in my household they are gone in a flash. Enjoy!