Cream Cheese Chocolate Chip Cookies
Soft, tender cookies made with cream cheese and mini chocolate chips, chilled and baked until lightly golden.
Equipment
- Electric mixer
- Two baking sheets
- Parchment paper
- Wire rack
- medium bowl
Ingredients
Main Ingredients
- 1 ¼ cup all purpose flour
- ¼ cup cornstarch
- ½ tsp baking powder
- ¼ tsp kosher salt
- ¼ cup unsalted butter softened
- 4 oz block cream cheese softened
- 1 large egg
- 1 tbsp milk
- ½ tsp vanilla extract
- 1 ¼ cup powdered sugar
- ⅓ cup mini chocolate chips plus extra for topping
Instructions
Cooking
- Mix the dough. Whisk the dry ingredients, beat the butter and cream cheese until smooth, then mix in the egg, milk, vanilla, and powdered sugar.
- Combine. Add the flour mixture on low speed until a soft dough forms, then stir in the chocolate chips.
- Chill. Refrigerate the dough for 1 hour.
- Shape. Roll the dough into 24 balls, place them on parchment lined sheets, and flatten slightly.
- Bake. Bake at 375 degrees F for 10 minutes, until the bottoms are lightly golden, then cool on a wire rack.
Notes
Substitutions: Use regular chocolate chips chopped small in place of mini chips.
Tips: Chill the dough for the full hour and use block cream cheese.
Storage: Refrigerate up to 4 days or freeze up to 3 months.