Number Two has been asking for chocolate chip cookies for a while now. When I saw this recipe for a soft, chewy cookie that uses cream cheese, I thought I’d give them a try. (Recipe adapted from Averie Cooks)

Umm……so yeah, these are pretty awesome. I’m not even gonna sell it to you because you’re gonna want to go make some of your own. Trust me.

Cream Cheese Chocolate Chip Cookies

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use regular block cheese only)
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 (I used my 1/2 & 1/2 flour mixture)
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 pkg chocolate chips or chunks (I used milk chocolate)

Using a mixmaster, combine the butter, cream cheese, 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.
Form 2-inch rounds and place mounds on a large plate or baking sheet. Flatten mounds slightly with your palm, cover with plasticwrap, 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 350*, line a baking sheet with parchment paper and place mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set. 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.

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