You Need This Secret Ingredient When Preparing Softbatch Chocolate Chip Cookies

The recipe below presents lovers of the ooey-gooey melt-in-your-mouth cookies a reason to smile about. It was discovered by Averie Cooks that for one to create tender, moist and soft chocolate chip cookies, an extra ingredient is needed. Cream cheese is the secret extra ingredient. Should you need that extra special treat, then you have to out the wonderful recipe.

You will need the following:

• Semi-sweet chocolate chunks or chips (2 ¼ cups)
• 1 stick (1/2 cup) Unsalted butter, softened
• ¼ tsp salt to taste (optional)
• ¼ cup of cream cheese, softened (avoid using light, fat-free or whipped)
• 1 tsp baking soda
• Light brown sugar (3/4 cup)
• 2tsp cornstarch
• Granulated sugar (1/4 cup)
• All-purpose flour (2 ¼ cups)
• Vanilla extract (2 tsp)
• 1 large egg

You can visit Averie Cooks’ site for the complete printable recipe. Please let us know whether you will try it out and don’t forget to SHARE with your friends and family!

I’ve been wanting to bake cream cheese into cookies for ages.

I finally did. And I’m in love with the results.

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In my cookbook, I have a recipe for Carrot Cake Cookies with cream cheese baked in, but I’ve never tried it with chocolate chip cookies or as a way to substitute for butter until now.

I adapted my favorite Chocolate Chip and Chunk Cookie recipe and replaced some of the butter with cream cheese and am in love with the results.

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My favorite recipe calls for 3/4 cup of butter and for these cookies, I used a combination of 1/2 cup butter and 1/4 cup cream cheese.

You wouldn’t think that just a simple quarter-cup swap of butter for cream cheese would effect results that much, but it did.

 

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They’re so soft, moist, and with a richness to the dough like no other cookies I’ve tried.

The dough seems more buttery, which is ironic since there’s actually less butter used, not more.

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I can’t taste the cream cheese, but it adds depth, density, and richness that my regular chocolate chip cookies don’t have.

Don’t use light, fat-free, or a whipped cream cheese because your dough will become runny. I tried the recipe with some light cream cheese I had on hand, and the cookies baked thinner and spread.

Use cream cheese in a block or the spreadable kind. Smoosh it into a one-quarter cup measure and cream it with the butter and sugars.

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Make sure to chill your dough for at least two hours before you bake to ensure your cookies bake thick and puffy. Warm, limp dough bakes into limpy and wimpy cookies. I want my cookies to be thick, with puffy centers that are overflowing with chocolate.

I used a combination of 2 1/4 cups of chocolate chips and chunks to ensure plenty of chocolate in every bite. And then some.

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The cookies are super soft without being cakey, and remind me of Softbatch cookies. The edges are slightly chewy, and the thick interiors are soft, tender, and moist.

Cornstarch is my secret weapon for creating super soft cookies.

The reason pudding cookies turn out so soft is because ‘modified food starch’, or cornstarch, is one of the first ingredients in pudding mix. Same principle here, minus using actual pudding mix.

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After trying these cookies and not being able to keep my hands off of them, it’s made me wonder what’ll happen if I replace some of the butter with cream cheese in some of my other favorite cookie recipes.

I’ll can’t wait to start taste-testing and make up for lost time.

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