Name: Cream Cheese Chocolate Chip Cookies
Prep time: 2 h 15 min
Cook time: 8 min
Total time: 2 h 23 min
Ingredients: 2 1/4 cups all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, softened; 2 ounces cream cheese, softened; 3/4 cup packed light brown sugar; 1/4 cup granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 1 (11.5-ounce) bag chocolate chunks

Cream Cheese Chocolate Chip Cookies

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Make-ahead desserts are my time-saving secret. All I have to do for this recipe is prep the dough ahead of time and pop it in the freezer, and then I can easily bake up a batch whenever I have the time. The combination of butter and cream cheese makes this dough super moist and freezable, so it’s perfect for those weeks when you have a hectic schedule!

Author: Addie Gundry
Prep Time: 15 minutes
Chill Time: 2 hours
Cook Time: 8 minutes
Total Time: 2 hours 23 minutes
Yield: Makes 30 to 40 cookies 1x
Category: Bakery

Ingredients

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2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 ounces cream cheese, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 (11.5-ounce) bag chocolate chunks

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Instructions

Line two baking sheets with parchment paper.
In a medium bowl, combine the ﬂour, cornstarch, baking soda, and salt and toss to mix well.
In a stand mixer ﬁtted with the paddle attachment, combine the butter and cream cheese and beat on medium-high speed for 2 minutes. Add the brown sugar and granulated sugar and beat for an additional 2 minutes, until light and ﬂuffy. Add the egg and vanilla, scrape down the bowl, and gradually add the ﬂour mixture until well mixed. Stir in the chocolate chunks by hand.
Using a cookie scoop, shape the dough into 2-inch balls and place on the prepared baking sheets about 2 inches apart. Chill in the refrigerator for 2 hours or freeze.
When ready to bake, preheat the oven to 350 degrees F. Bake the cookies from the refrigerator for 8 to 10 minutes or directly from the freezer for 12 minutes.
Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool. Store in an airtight container at room temperature for up to 1 week.

Find it online: https://foodgardening.mequoda.com/recipe/cream-cheese-chocolate-chip-cookies/