This quarantine cookie recipe turned out so well that it might replace my Ultimate Chocolate Chip Cookie recipe as a new favorite! I know adding cream cheese to your chocolate chip cookies might sound a little zany, but it’s actually so so so so good. It (along with the cornstarch) makes these cookies super soft, and they don’t actually taste like cream cheese. They just taste rich and delicious. I also used heavy whipping cream because I had some leftover from my No Bake Blueberry Cheesecake Parfaits, but you could use any kind of milk or even just an egg if you’re into that kind of thing.
Cream Cheese Chocolate Chip Cookies
- Baking sheet
- Parchment paper
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened – I'm substituting 1 T cannabis butter
- 1/4 cup full-fat cream cheese softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 – 1/3 cup milk
- 1½ teaspoons vanilla extract
- 1¼ cups chocolate chips
- Preheat oven to 350°F and line 2 pans with parchment paper or a silicone baking mat.
- In a medium bowl whisk together flour, cornstarch, baking soda and salt. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat together both butters, cream cheese, brown sugar, and granulated sugar on low-medium speed until light and fluffy (about 5 minutes). Add vanilla extract and 1/4 cup of milk beat until combined. Add milk a little at a time if the dough is still crumbly.
- Scrape down the sides of the bowl and beat in the flour mixture until just combined. Add the chocolate chips and fold in by hand.
- Using a large cookie scoop, roll dough into balls, 2.5 tablespoons each, and place on prepared baking sheets 2-inches apart. Bake for 12-15 minutes, until cookies just begin to brown at the edges. Allow cookies to cool for 10 minutes in the cookie sheet, then gently transfer them to a wire rack to cool completely.