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Soft Batch Chocolate Chip Cookies Recipe

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This recipe for Soft Batch Chocolate Chip Cookies, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Wells


1/2 cup unsalted butter, softened
1/4 cup cream cheese, at room temperature
3/4 cup packed light brown sugar
1/4 cup confectioner's sugar
1 large egg, at room temperature
1 tbsp. vanilla extract
2 1/4 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1 tsp. kosher salt
1 cup (6 oz.) semi-sweet chocolate chunks
1 cup (6 oz.) white chocolate morsels (chips)

Preheat oven to 350 degrees. Prepare three pans with parchment paper. In a 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 high for 2-3 minutes or until ingredients are fully combined. Scrape down sides of bowl as needed. With mixer on lowest speed, add in egg and vanilla and blend for about 1 minute. Add in flour, cornstarch, baking soda, and salt and then 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 by hand until combined. Using a 3-tablespoon cookie scoop, scoop batter out onto cookie sheet. Using your hand or the bottom of a kitchen glass, press the cookie dough down so that it is not rounded on the top. Bake for 8-10 minutes. Cookies are better when slightly underdone and just barely brown on the edges. Keep a close eye that they do not get dark brown. Allow cookies to cool for 5-10 minutes before moving to cooling rack. Yield: 20 cookies




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