1 cup butter
8 ounces cream cheese
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups chocolate chips
1. Preheat oven to 350*F.
2. Place butter and cream cheese in your mixing bowl and leave them alone for 20 minutes while gathering your other ingredients.
3. Add white and brown sugar to mixing bowl and beat until well combined. Add egg and vanilla and mix well.
4. Mix dry ingredients together and add to liquids. Mix just until flour is incorporated. Add chocolate chips.
5. Dish onto baking sheets with a #30 disher or large spoon. Cookies should be 2-3 tablespoons of dough. Bake about 20 minutes or until cookies are starting to brown on the edges.
6. Remove cookie sheet from oven and place on a cooling rack. Cool cookies on the sheet on the rack for 20 minutes before removing from the cookie sheet. The cookies will firm up and finish cooking with the heat from the cookie sheet.
Note: My preferred cookie making method involves placing the dough onto parchment paper. When the cookies are cooled, I can slide the paper (and cookies) off the cookie sheet and slide a sheet with uncooked dough back onto the cookie sheet.
I ran across this recipe online somewhere and figured they’d be great to make when we had company over for the 3rd of July. The original recipe made cookies that were a bit smaller, so it took me some time to figure out the right cooking time. 20 minutes yields a cookie that’s nice and soft in the middle, but fully cooked. These are not hard cookies. The flavor of the cream cheese is a nice treat.