I think chocolate chip cookies were the first cookies I ever tasted. ( Not counting those nasty baby biscuits they used to give us in the 50's ). And I think I've tried a hundred different recipes for making them. The recipe I finally settled on as my go to favorite chocolate chip cookie ever was David Lebovitz's recipe. I wrote about it here. And that is still my favorite if you want a soft chewy on the inside, crisp on the outside then David is your man ! Now if you want to switch it up and have cookie that is a mound of soft airy chocolate then try this recipe. I stumbled on it while surfing Pinterest-where else ? I had been passing by it on many occasions and thought what the heck I should try this,people keep pinning it, maybe they know something I don't. Pssst, the secret ingredient is cream cheese ! Yes cream cheese-brilliant.
Once I whipped up the batter (and whip is a key term here), I thought oh know these are going to bake as flat as pancakes. The batter was almost like whipped cream. But I hung in there and refrigerated the scooped cookies for 2 hours. And then like magic-they baked beautifully-not a single flat one in the batch. And these are definitely like eating a chocolate chip cloud. Not bad.
I won't give up David's recipe because I happen to love the crisp slightly caramelized edges his recipe produces but these are nice for a change now and then. Thanks to Averie over at her blog : Averie Cooks for enticing me to make these-her results are gorgeous ! Try them, I'm sure you'll love them !
Soft Batch Cream Cheese Chocolate Chip Cookies
by Averie Cooks
INGREDIENTS:
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
pinch 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)
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).
Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
Using a medium 2-inch cookie scoop, form heaping mounds (I doubled this recipe and made 48). Place mounds on a large plate, flatten mounds slightly with y our palm, cover with plastic wrap, 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.
Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat ,or parchment paper or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I baked 12 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(mine took 10 minutes)in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
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.
