I made these cookies the other day and sent two home with my dad to take in his lunch to work. When he came by the next day to pick up the boys and take them to karate, he went straight to the kitchen and bagged himself up four more cookies and said they were absolutely the most perfect chocolate chip cookies that he had ever had.
I have a whole bunch of cookie dough eating maniacs here at my house. They could really couldn't care less about what the cookies taste like - they are just put-out that I baked up their yummy dough into yucky cookies.
But I happen to really like cookies. And I have two little ones that like to make cookies. In fact, my 2 1/2 year old bakes cookies almost every time she goes to Mima's house. She loves it! But that leaves my 6 yr old feeling left out and like he never gets to bake cookies. Which he doesn't.
So the other day, I was feeling pretty good (and full of lots of patience) and I asked him if he wanted to help me bake some cookies. He jumped at the chance. We had a Great time and I think it was a wild success. He was so happy doling them out to the family and telling them that he had helped make them.
INGREDIENTS:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
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
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)
- Not that I endorse it.... because I DON'T! but I hear that this dough is Heavenly to eat!
DIRECTIONS:
To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), 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.
Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, 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 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for 10 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 12 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.
Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
