I can honestly say I’ve never tasted nor made a horrible chocolate chip cookie. And I’ve tasted many a cookies and have made quite a few homemade cookies from scratch. When it comes to chocolate chip cookies, there are so many recipe variations and preferences. I’ve had many that are crispy or crunchy, or more on the cakey side, or drier in texture. Don’t get me wrong, the crunch of a thin crispy chocolate chip can be a welcomed change.
But finally, I have created my ideal chocolate chip cookie. It is everything I love in a classic CCC, soft, chewy, creamy and loaded up with chocolate chips. Sometimes when you can’t find what you’re looking for you just have to create it.
I’m excited to bring you this recipe. This will be a go-to and a keeper for me, one I hope to pass along to my children. I hope it will become a favorite of yours.
Prep/Bake Time: Dough 10-15 minutes; Chill Dough 4 hours; 10-12 minutes bake time
Quantity: ~45 cookies
Author: Mindi Cunningham | sweet basil & lemon
3 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp sea salt
3/4 cup unsalted butter (room temperature)
4 oz cream cheese (room temperature)
1/8 cup heavy cream
2 cups brown sugar
1/2 cup granulated sugar
2 eggs (room temperature)
2 tsp vanilla
2 cups semi sweet chocolate chips
Combine the sugars, butter, cream cheese, heavy cream, eggs, and vanilla in a stand mixing bowl. Blend ingredients for 2-3 minutes until they have reached a creamy and airy texture.
Mix together the flour, salt, baking soda and baking powder into a separate bowl. Once combined, add the dry ingredients to the butter/sugar mixture and stir/mix just until ingredients have blended evenly. Do not overwork dough. Fold in the chocolate chips. Place dough in refrigerator and chill for a minimum of 4 hours. The longer the dough is chilled the better, overnight is ideal. I prefer to chill for 24 hours, then make the dough balls, freeze overnight and bake for 15 minutes.
When it’s time to make the cookies, preheat oven to 350 degrees. Make 1.5” size balls and place on a parchment lined baking sheet. You can fit 8 cookies per standard baking sheet.
Tip: I prefer to prepare cookie balls at one time after chilling for a minimum of 4 hours, preferably 24 hours. Then I place the cookie dough balls in a ziplock bag and freeze overnight or two. The extra chilling helps prevent unnecessary spreading while baking. This tip also makes it super easy to tray up cookies if you do this prep in advance.
Allow cookies to bake for 10-12 minutes. In my oven these cookies are done at exactly 12 minutes. If you prepare when frozen they will take 15 minutes to bake. They will look slightly golden on the very outer edge but a bit undercooked in the centers. Cookies will rise slightly with the heat. Remove cookies from oven and drop the bottom of the pan onto the stove top or oven rack a few times to help collapse the softened dough and create that appealing chewy look to the cookie. As cookie cools over the next 5-10 minutes cookies will set into their final structure forming that creamy chewy texture that’s so darn delicious.
Leave cookies to rest on the baking sheet for 2-3 minutes before transferring to a cooling rack. Repeat traying up all the cookies and baking them using this same process until all cookie dough has been used.
Store cookies in an airtight container. These cookies are so creamy you may not need to worry about them drying out. If they start to feel dry, add a small piece of fresh bread and replace occasionally as it dries out. These cookies are meant to be enjoyed a couple at a time, and with friends and loved ones.
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