Homemade Chocolate Chip Soft Batch Cream Cheese Cookies Recipe

Beat 1 stick of softened, unsalted butter, 1/4 cup of soft cream cheese, 3/4 cup of brown sugar, 1/4 cup of granulated white sugar, 1 egg, and 2 teaspoons of vanilla extract in a mixing bowl on medium-high speed until it is creamed and fluffy for about 5 minutes. Then, add 2 1/4 cups of flour, 2 teaspoons of cornstarch, 1 teaspoon of baking soda, and a touch of salt and mix for an extra minute. Slowly, put in the chocolate chips while slowly beating and stop.

Ingredients:

Unsalted butter, softened

Cream cheese

Light brown sugar, packed

Granulated sugar

Egg

Vanilla extract

All-purpose flour

Cornstarch

Baking soda

Salt

Semi-sweet chocolate chips

Then, take a medium-sized cookie scooper and take the mix one scoop at a time and put it on a large plate. Flatten the piles a bit using your hand, then cover with plastic wrap. Stick in the fridge for at least 2 hours, no more than four days before it can be used to bake. When you are ready to bake, first preheat the oven at 350-degrees and spray the baking sheet to put the mounds on top safely two inches separate. Bake in under ten minutes; anything moire will make the cookies too hard in the center. Allow them to cool on the baking sheet for five minutes.

Take the cookies and place them in an airtight jar or Ziploc bag for a week in the fridge or three months in the freezer. Any unused cookie dough can be stored safely in the fridge for up to five days. The result is a delicious treat to be had at any time.

As an added bonus, You may want to take a peek at the articles “Chocolate Chip Collection of Recipes”:

https://thehomesteadsurvival.com/tag/chocolate-chip/