Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 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
Instructions
- In a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, brown sugar, granulated sugar, egg, and vanilla on medium-high speed until light and fluffy, about 5 minutes.
- Stop and scrape down the bowl. Add the flour, cornstarch, baking soda, and optional salt. Mix until just combined.
- Add the chocolate chips and chunks and mix briefly to incorporate, or fold in by hand.
- Using a 2-inch cookie scoop, form heaping mounds (about 28). Flatten slightly, cover, and refrigerate for at least 2 hours.
- Preheat oven to 350°F (175°C). Line a baking sheet with a non-stick mat or spray lightly with cooking spray.
- Place chilled dough mounds on the baking sheet, spaced at least 2 inches apart.
- Bake for 8–9 minutes, until edges are set and centers are soft and glossy.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use full-fat cream cheese; avoid fat-free, light, or whipped varieties.
- A mix of chocolate chips and chunks works best for texture.
- Do not overbake—cookies firm up as they cool.
- Dough can be refrigerated up to 5 days or frozen for later baking.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian