Wow that is a mouth full! Soft batch cream cheese chocolate chip cookies. I wanted to make chocolate chip cookies. My go to recipe is the good 'ol Toll House chocolate chip cookie recipe on the package. I wanted to try something different and I found this recipe on Pinterest. I of course adapted it to my liking.
I did a classic move and didn't read the entire recipe. I should have known since it has cream cheese that it would need to refrigerate but I didn't. I have a batch in the refrigerator and I will bake later to see if there is a difference. The original said they would bake flat. Mine stayed up so I'm curious to see if the cold batch does better.
*Pre heat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silpat.
1 stick or 1/2 cup of unsalted butter
1/2 of block or 4 oz of cream cheese
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoon
2 1/4 cup all purpose flour
2 teaspoon corn starch
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups of semi-sweet chocolate chips. (I used 1/2 cup of mini chips and 1 cup regular size chips)
3/4 cup of chopped walnuts
In a large bowl beat with a hand mixer butter and cream cheese until blended. Add sugars, egg and vanilla and beat until lighter and fluffy. In a small bowl mix flour, corn starch, baking powder and salt. Add to batter and mix until combined. Add chocolate and walnuts and mix in by hand. With a large scoop place about 8 mounds on your baking sheet. *At this point you can refrigerate them for at least 2 hours before baking them. Bake for 8-10 minutes until the edges have browned and the tops are set.
These are delicious, just what I needed coming off of a cold and it's raining outside. I sure hope you enjoy these as we did.
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