I was looking for a soft chocolate chip cookie recipe to sandwich between cookie dough frosting. I decided to try these off my pinterest board because they have a new ingredient which I have not tried in cookies. Cream cheese. They did bake up soft and fluffy, but I don't know if that had much to do with the cream cheese or more with the cake flour.
For some reason these weren't very sweet. I thought it would turn out well with the frosting I was planning to make. Unfortunately we forgot to buy corn syrup so I didn't get to make it. At least I added extra chocolate chips because without a bite of chocolate, I found these kind of plain. I prefer the New York Times recipe or this brown butter sea salt recipe.
On a side note, refrigerated place and bake Pillsbury chocolate chip cookies are really good sandwiched with Ben and Jerry's cheesecake ice cream. Ooh.
Recipe adapted from Averie Cooks
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 cake flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)
Directions
To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, 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, and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 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 10 minutes as cookies will firm up as they cool. They have chewy edges with soft, pillowy centers. 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.
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