Tuesday, December 2, 2014

the best and thickest chocolate chip cookies

Whoever said cravings during pregnancy were intense obviously had no idea how strong they are while breastfeeding! The only thing I really craved my whole pregnancy was cheesy, saucy enchiladas and red grapes. But since having Madelyn I just want chocolate chip cookies all the time! I've been trying lots of new recipes and experimenting with old ones and today I'd like to share my favorite thus far. 

My favorite thing about these cookies is how thick and soft they are. I really don't like hard crunchy cookies, and these ones always leave a kiss of dough in the middle (they even stayed soft after I accidentally left them out all night!).

Recipe: Chocolate Chip (Cream Cheese) Cookies

Total Estimated  Time: 15 minutes 
Makes: 12-18 cookies depending on size

1/2 cup butter (softened, not melted)
1/4 cup cream cheese
3/4 cup brown sugar
1/4 cup sugar
1 egg
1 tablespoon vanilla
2 1/4 cups flour
2 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 - 1 1/2 cups milk chocolate chips


1. Preheat oven to 350.

2. Mix together butter, cream cheese, sugars, egg, and vanilla for 3-5 minutes until fully mixed and the batter appears light and fluffy.

3. Add flour, cornstarch, baking soda, and salt. Stir until mixed completely and firm.

4. Add chocolate chips into mixture and stir until evenly distributed.

5. Place in 1" balls on cookie sheet and slightly press down so they aren't perfectly round and appear a little flat (helps give them a better shape).  

6. Put cookies in the oven and bake for 8-10 minutes.

(If you like your cookies a little less thick and a little more buttery then substitute the cream cheese for another 1/4 cup of butter.)



(Original recipe founded via Pinterest here)

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