My husband calls me “The Cookie Monster.” This, because I literally buy a cookie everywhere we go. We are at the gas station. I must buy a cookie. We are at target. Cookie, please. We are out to dinner and of course! We must stop on the way home to buy a cookie. Cookies are dangerously close to crossing over to being considered a necessity in my life. My favorite type of cookie is exactly like these chewy chocolate chip cookies: soft, moist, and sweet!
I use mini chocolate chips because my husband doesn’t like the regular sized ones. I have grown to prefer them myself, as well!
If you don’t have a cookie scoop, buy one! It will change your cookie world. I got one as a gift and I freaked out when I opened it. I couldn’t believe the luck I had come in to.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1/4 cup cream cheese, room temp
- 1/2 cup granulated white sugar
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- As many semi-sweet chocolate chips as you want! I use mini chips, about half to 3/4 the bag.
- In a medium bowl, whisk together the flour, baking soda and salt. It's a good idea to stir the flour in the jar before you measure it. This provides some aeration. When you measure, use a light hand. Chronically over measuring flour can be the hidden culprit of dry cookies! (When I measure flour, if I get the feeling that my scoops have been on the heavy side, I will cut 1/8 to 1/4 cup of flour off the recipe.)
- In the bowl of a stand mixer (or you can always use a hand mixer), cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 3 to 3 1/2 minutes, scraping down the sides as needed. Be sure to let the ingredients cream for the full amount of time, as this will set the tone for the entire batch.
- Add the eggs, one at a time, beating well after each addition.
- Add the flour mixture, beating to combine.
- Cover the bowl with plastic wrap and refrigerate the dough for 3 hours. You can go longer, but the cookies I made here I only chilled for 3 hours.
- When ready to bake, preheat the oven to 375°F.
- Line two or three cookie sheets with parchment paper. Drop 1 to 2 tablespoon mounds of dough onto baking sheets, about 2 inches apart. I use a small size cookie scoop. The size of the scoop will affect the baking time.
- Bake the cookies for 10 minutes*, or JUST until lightly golden brown. Let them cool on the baking sheets for a few minutes, and then transfer to a wire rack. Once completely cooled, store in an air tight container. *(Please see the notes for more discussion on bake time!)
- Right along with the problem of over-measuring flour, is over-baking cookies. I am constantly trying to find the balance between baked, but not burned. When it comes to ovens and baking environments, everyone's is different. I hesitate to even list an amount of time to bake, because it depends so greatly on other factors. Therefore, I encourage you to focus on what the cookies look like, and not the time.
- For drop cookies like these, err on the side of underbaking ever so slightly.
- Pull them out when you see the first hint of a golden shade on the edge, even if only on a few of the cookies.
- It's okay if the tops don't look completely baked: they're still hot, so let them cool a few minutes and finish baking. Then see how they look.
- If you let the cookies cool and settle for a few minutes and they still don't look done, you can always put then back in the oven for a few more minutes. I've never had negative results with this, at least on simple drop cookies like these.
- Lift up the bottom of the cookie and see if it is golden brown. If it is, the cookie is done.
P.S. If you truly are a cookie monster like me, you might make yourself a cookie ice cream sandwich. Yum, yum, yum.