Chewy Chocolate Chip Cookies

Lately, I have set out to create the perfect chocolate chip cookie. There are two types of people, one who likes a chewy gooey cookie and one who likes a crispy cookie with a soft interior. I am the type of person who likes all chewy gooey. If you are like me, this is the perfect recipe for you. My husband firmly believed that Toll House cookies are better than homemade...that was until he tried my recipe. 😉

My secret ingredient to creating the perfect chewy gooey cookie is adding a little cream cheese. It makes them so soft and fluffy! I also bake them at a lower temperature than traditional cookies. The cooking time varies based on the size of your cookie but the great thing about baking at this temperature is that you can create huge cookies without over-baking them. Other important steps to making sure these cookies are fool-proof are 1. use cold butter but cut it up into small cubes. 2. Don't skip the refrigeration step to prevent flat cookies.

If you love this recipe, share it! Drop a comment below, follow on Facebook or Instagram, and Pinterest. Enjoy!

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Ingredients

• 1 stick butter, cubed small

• 1/2 cup pure cane sugar

• 1/2 cup dark brown sugar

• 2 oz light cream cheese

• 1 large egg

• 1 tsp pure vanilla extract

• 1.5 cups flour

• 1 tsp baking soda

• 1/4 tsp salt

• 1 cup + 1/4 cup semi sweet chocolate chips

Directions

1. Using a stand mixer with wire whip attachment or hand held mixer, cream together the pure cane sugar, brown sugar, and butter

2. Add cream cheese, egg, and vanilla and whip together until smooth

3. In a separate bowl, mix together the flour, baking soda, and salt

4. Next, change to paddle attachment on stand mixer or use wood spoon or firm rubber spatula to fold dry ingredients with wet ingredients

5. Once well mixed, fold in 1 cup chocolate chips, cover and transfer to refrigerator and let sit for about 1 hour

6. Preheat oven to 325 degrees

7. Line baking sheet with parchment paper or lightly grease with baking spray

8. Roll dough into equal sized balls and place onto baking sheet about 2-3 inches apart

9. Lightly press remaining 1/4 cup of chocolate chips into the tops of dough

10. Bake for 10-14 minutes (Note: time depends on size of the cookie, I roll them into balls of about 2 tbsp dough and bake for 10 minutes or 4 tbsp dough for about 14 minutes)

11. Remove from oven and transfer to cooling rack and let sit for about 10 minutes and serve with ice cream or a glass of milk, enjoy!

Makes about 16 cookies