Softbatch Cream Cheese Chocolate Chip Cookies

What You'll Need

• one half cup (one stick) unsalted butter, softened
• one quarter cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
• three quarters cup light brown sugar, packed
• one quarter cup granulated sugar
• one large egg
• two tsp vanilla extract
• two one quarter cups all-purpose flour
• two tsp cornstarch
• one tsp baking soda
• one quarter tsp salt, optional and to taste
• two one quarter cups semi-sweet chocolate chips or chunks (I used one cup chips and one one quarter cups chunks)

How to Make It

1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a one quarter cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about five minutes (or use an electric hand mixer and beat for at least seven minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about one minute.
3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
4. Using a medium two-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 two hours, or up to five days, before baking.
5. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
6. 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 two inches apart (I bake eight cookies per sheet).
7. Bake for eight to nine minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than ten minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for eight minutes, with trays rotated at the four-minute mark. They have chewy edges with soft, pillowy centers).
8. Allow cookies to cool on the baking sheet for five minutes before removing and transferring to a rack to finish cooling.
9. Cookies will keep airtight at room temperature for up to one week, or in the freezer for up to three months.
10. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to five days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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