Friday, August 30, 2013
What you need:
1 stick of butter (1/2 C) Soft
1/2 8oz block of cream cheese soft (4oz) Plain normal cream cheese don't use less fat
3/4 C brown sugar packed ( light or dark works)
1/4 C sugar
1 large egg
2 tsp vanilla extract
2 1/4 cups flour ( I mixed 11/4 c regular and 1 c white whole wheat)
2 tsp cornstarch ( dont substitute this makes the cookies awesome)
1 tsp baking soda
1/8 tsp salt
1/8 tsp cinnamon or to taste
2 1/4 C semi sweet and milk chocolate chips or/and chunks
1C Nuts of your choice optional**
What to do:
I used a stand mixer, a hand mixer would work fine to but may have to mix longer. In a bowl ( or stand mixer bowl) combine soft butter and soft cream cheese. Mix on low til creamed together. Add in sugars, egg, vanilla and beat on medium til creamed together. About 2-5 min. Stop mixer and scrap the bottom and sides. Mix again for a couple seconds.
In a separate bowl mix the dry ingredients ( not the chocolate chips). Turn mixer on and slowly add the dry ingredients so that it doesn't make a mess. Once all dry ingredients have been added, mix for 1 minute til just combined.
Add chocolate chips, either with mixer on low or by hand. Mix in nuts if using too.
Using a 2 inch cookie scoop, scoop out dough balls and place on to a large plate. Once all dough has been used, cover plate and place in fridge for 2 hours or up to 5 days. Do not bake room temp cookie dough, this will make flat cookies.If keeping in the fridge for a couple days, leave dough out for 10 min or so before baking. Place on greased cookie sheet and press down each ball of dough with the palm of your hand to flatten slightly.
Bake on 350 for 8-9 minutes. Even if cookies do not look done do not bake any longer than 10 min. Let cool on cookie sheet for 5 min. As the recipe says on averiecooks.com I also rotated my sheet halfway through my baking time. But I also have forgotten a couple times, baking them the one way the whole time, and both ways I turned out great cookies!
Cookies will keep air tight at room temp for 1 week, or freezer 3 months
Recipe completely adapted from www.averiecooks.com
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