Chocolate Chip Cookies – {Soft & Chewy}
I have a thing for chocolate chip cookies, but not just any chocolate chip cookies. They have to be loaded with chocolate with a deliciously chewy center. I am glad Kelly of Just a Taste posted these because these are just that! They take minutes to whip up and are so convenient to have in your freezer. I always make 2 batches and freeze what we don’t bake right away.
My kids love it when coming from school I treat them to freshly baked, still warm and chewy cookies with cold glass of milk. Why even mention kids? I love it when I do that!
Do you eat your cookies with warm or cold milk? What about cereal? cold? warm?
Chocolate Chip Cookies – {Soft & Chewy}
Soft and chewy chocolate chip cookies recipe made with a simple cookie dough and white chocolate chip morsels.
Ingredients
Sift together
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Cream Together
- 3/4 cup 1 1/2 stick unsalted butter at room temp
- 1/4 cup cream cheese at room temp
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 1 1/4 teaspoons vanilla extract
- 2 eggs
Instructions
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Sift or whisk together 2¼ cups flour, 1 tsp baking soda and 1 tsp salt.
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In a bowl of a mixer, cream together (with paddle attachment) 1½ sticks butter, 1/4 cup cream cheese, 1/2 cup white sugar, 1 cup brown sugar and 1¼ tsp vanilla extract until lighter in color and fluffy, about two minutes. Don’t forget to scrape down the bowl as needed.
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Add 2 eggs one at a time and beat well before adding the second one.
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Add flour mixture and mix for another minute or two to combine. Stir in chocolate chips.
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Using a small ice cream scoop, scoop out the batter onto parchment paper lined baking sheet and refrigerate for 2 hours (or up to 3 days).
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When ready to bake, preheat oven to 375°F
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Place cookie balls 2 inches apart on the baking sheet and send the rest of the ‘cookie’ balls in the freezer.
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Bake for 8-10 minutes, until just slightly golden on the sides. Allow to cool on baking sheet for 2-3 minutes (they will be too soft to transfer), then transfer to cooling rack to cool completely.
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Marina | Let the Baking Begin
You have 2 eggs listed in the ingredients list but I don’t see where you add them in any of the steps.
Thanks! Just fixed it!
How many cookies does this recipe make?
I am so making them today. Mouthwatering!!! Thanks for sharing Marina 😉
Let me know how you like them! Thank you Inessa!
Funny, I just made these last night for my daughter’s class:) I add corn starch and leave out the cream cheese. These are definitely my family’s favorite cookies!
You mean this same exact recipe or chocolate chip cookies? How different do they taste with the corn starch? Let me know, may be I’m missing out 🙂
My recipe is pretty much the same with a few tweaks here and there. I doubt it tastes different with an addition of cornstarch but it does make the cookies softer and thicker. If you like thick cookies, be sure to make them taller rather than wide. I like your idea of using white chocolate as well as dark, will have to add that next time:)
Yeah, it’s hard to mess up a chocolate cookie. But I like mine flatter, I even flatter them as they bake because I don’t want them thick))
Just look at that melted chocolate! Christmas just became a bit more difficult to exercise self-control with these cookies around! 😉
Oh and it’s not only the cookies that are making it difficult)) Christmas and self control can not be in the same sentence lol