Beware: These Cream Cheese Chocolate Chip Cookies Will Disappear As Soon As They’re Out Of The Oven

Just imagine how darn good these cookies are going to be. You can either make them for a party or be a little selfish and make them for yourself.

Let's Get Started…

Ingredients To Gather:

1/2 cup (113g, 1 stick) unsalted butter, room temperature but not melted

1/4 cup (2 oz.) cream cheese, room temperature

3/4 cup (150g) light brown sugar, packed

1/4 cup (30g) confectioners sugar

1 large egg, room temperature

1 tablespoon McCormick vanilla extract

2 1/4 cups (281g) all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/4 teaspoon sea salt (or kosher salt, a bigger grain salt works better)

1 cup (6 oz, 170g) semi-sweet chocolate chunks

1 cup (6 oz, 170g) white chocolate morsels (chips)

The Step By Step Directions To Follow:

Preheat oven to 350 degrees F. If you are using dark cookie pans lower to 325 degrees F. Prepare three pans with parchment paper or silpat. (You can also rotate baking cookies on one pan, just be sure to allow cookies to cool for at least 10 minutes before using pan again.)

In the bowl of a stand mixer with paddle attachment (you can also use a hand-held mixer) add butter, cream cheese, brown sugar and confectioners sugar. Beat on low of 30 seconds then on high for 2-3 minutes. Scrape down sides of bowl occasionally.

With mixer on lowest speed, add in egg and vanilla and blend for about 1 minute.

With mixer off, add in flour, corn starch, baking soda, and salt. Turn mixer on low and mix for about 1 minute, or until ingredients are fully incorporated.

Add in semi-sweet chocolate chunks and white chocolate morsels and mix until combined.

Remove bowl from mixer.

Using a 3-tablespoon cookie scoop, scoop batter out onto cookie sheet. I fit 8 cookies on two sheets then 4 cookies on the final prepared cookie sheet. (20 total cookies)

Using your hand or the bottom of a kitchen glass, press the cookie dough down so that it not rounded on top.

Bake individual cookie sheet for 8 minutes. Cookies are better when slightly underdone and just barely brown on the edges. Keep a close eye that they do not get golden or dark brown.

Allow cookies to cool for 5-10 minutes before moving to cooling rack.

Finished!

Have You Made This Mouthwatering, Absolutely Incredible Recipe Before? If Sooo Let Us Know If You Were Good & Followed The Recipe Exact Or If You Got A Little Bit Creative.

Happy Baking & Enjoy!

Article & Photo Source: I Am Baker