When I was a girl, nothing cheered me up more than a fresh chocolate chip cookie. My granny would frequently send me home with a baggie full. Chocolate chip cookies were my favorite. Old habits die hard, and y’all, a good chocolate chip cookie is still one of my favorite treats. For years I’ve toyed around with subtly different ingredients and I think I’ve finally cracked the code.
See, I’m a tinker-er. I like to tweak recipes and compare them. Recently, I came across this soft and chewy cookie recipe and I knew I had to try it out, naturally. I thought it was interesting that some of the butter was substituted with cream cheese. Cream cheese?! Uh, yeah. Of course I had to try it.
So I made the cookies just as suggested, and they truly were heavenly. But I just couldn’t stop there. I had to make these my own…
PIN THE PERFECT CHOCOLATE CHIP COOKIE RECIPE:
I’ve read that browned butter can really take chocolate chip cookies to the next level, but I had never personally browned butter before, so I googled and read a handy post about how to get the perfect browned butter and I went along my merry way. That was the first change I decided to make with the cookies.
The second change came about because I’m a firm believer that things are better with cinnamon. There. I said it. Everything is better with cinnamon.
Here’s my tweaked recipe:
- 1/2 cup unsalted butter (browned and cooled to back to a solid)
- 1/4 cup cream cheese, softened
- 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 flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 12 ounces chocolate chunks
- Brown the butter, then cool back to a solid
- Combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until well-creamed (~5 minutes)
- Add the flour, cornstarch, baking soda, cinnamon, salt, and mix until just combined (~1 minute)
- Fold in the chocolate chunks
- Using a cookie scoop (or your hand) dip cookies onto baking sheet lined with parchment paper
- Fill tray and cover with plastic wrap
- Smash cookies down to size
- Repeat until all the dough is scooped and smashed
- Refrigerate dough for 2 hours or overnight before baking
- When ready to bake, preheat oven to 350 degrees and bake cookies for 9 to 10 minutes
- Transfer cookies to a wire rack to cool
What is your favorite ingredient that adds pizzaz?