There is nothing more comforting than biting into a warm chocolate chip cookie.
Hi, my name is Steph – I’m a stress baker. /waves And like most stress bakers, my go-to items to ‘un-stress’ myself are cookies. They’re relatively easy, I can usually freeze half of the batch so that I can have little pick-me-ups later during the week, and they taste so darn good.
It really doesn’t help when I ask Patton what kind of cookie he wants – it never fails that the words “CHOCOLATE CHIP COOKIES” come tumbling out of his mouth faster than a fly beats its wings. As a person who likes to experiment, just “plain-ole” chocolate chip cookies never really present enough of a challenge for me when I’m super stressed. I’m always tweaking it, adding ‘secret ingredients,’ or trying to jazz it up a notch… but it never fails, Patton’s favorite cookie is the classic chocolate chip.
Now, let’s be honest… just because he likes the “original” thing doesn’t mean that I can’t spice things up. I’ve found that adding cream cheese makes the cookies so much more than delicious. They’re chewy and lovely and I can eat them all by myself… but I really shouldn’t. Gotta watch my girlish figure and all.
- ¾ cup (1.5 sticks) butter, softened
- ¾ cup brown sugar
- ½ cup of white sugar
- 4oz of cream cheese, softened
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 vanilla bean – scraped
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp sea salt
- 1½ cups chocolate chip
- Preheat your oven to 350F
- Cream your butter and sugars together in a stand mixer on medium until it’s light and fluffy.
- Add in your vanilla extract and vanilla bean seeds to your mixture, blend till incorporated and once that’s done add in your cream cheese. Blend till smooth.
- Blend in eggs one at a time.
- While your mixer is blending things all nice, combine all of your dry ingredients in a separate bowl.
- Slowly add your dry ingredients to the mixer.
- Once all your dry ingredients are combined, add in your chocolate chips (or additional mix-ins).
- Line your pans with parchment paper, and use an 1 tbsp ice cream scoop to dollop out the dough.
- Bake for 8-10 minutes until the edges are just slightly darkened, you do not want to go past 10 minutes because you will over cook them.
- Pull the cookie sheet out of the oven and let the cookies continue to cook on the sheet for another 5-10 minutes. This gives them the perfect consistency.
- Whatever dough you don’t use can be scooped out to a cookie sheet lined with aluminum foil and placed in the freezer to chill for 1 hour – after that you can take the cookie dough dollops and put them in a ziplock baggie. They will stay fresh for up to 3 months.
Anyways – ENJOY! I’d love it if you’d share your thoughts on this recipe or post any pictures of your delicious cookies on our Facebook Page! If you have any questions, feel free to leave them in the comments below and don’t forget to tweet us @nerdsnnomsense on twitter.
Love, Peace, and Chicken Grease,