Softbatch Cream Cheese Chocolate Chip Cookies by Divina Sanderson Softbatch Cream Cheese Chocolate Chip CookiesMy favorite recipe calls for 3/4 cup of butter and for these cookies, I used a combination of 1/2 cup butter and 1/4 cup cream cheese. You wouldn’t think that just a simple quarter-cup swap of butter for cream cheese would effect results that much, but it did.They’re so soft, moist, and with a richness to the dough like no other cookies I’ve tried. The dough seems more buttery, which is ironic since there’s actually less butter used, not more.I can’t taste the cream cheese, but it adds depth, density, and richness that my regular chocolate chip cookies don’t have. Don’t use light, fat-free, or a whipped cream cheese because your dough will become runny. I tried the recipe with some light cream cheese I had on hand, and the cookies bakedINGREDIENTS: 1/2 cup (1 stick) unsalted butter, softened 1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped) 3/4 cup light brown sugar, packed 1/4 cup granulated sugar 1 large egg 2 teaspoons vanilla extract 2 1/4 cups all-purpose flour 2 teaspoons cornstarch 1 teaspoon baking soda 1/4 teaspoon salt, optional and to taste 2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)Make sure to chill your dough for at least two hours before you bake to ensure your cookies bake thick and puffy. Warm, limp dough bakes into limpy and wimpy cookies. I want my cookies to be thick, with puffy centers that are overflowing with chocolate. I used a combination of 2 1/4 cups of chocolaThe cookies are super soft without being cakey, and remind me of Softbatch cookies. The edges are slightly chewy, and the thick interiors are soft, tender, and moist. Cornstarch is my secret weapon for creating super soft cookies. DIRECTIONS: To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes) 2Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute. 3Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter 5.Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center.Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.