Here’s The Secret Ingredient For Making The Perfect Softbatch Chocolate Chip Cookies
Who doesn’t love a great chocolate chip cookie? It’s the classic cookie that almost everyone can enjoy. In her quest to further improve the recipe, Averie Cooks found that if you substitute out some of the butter, you can make your cookies even better.
Averie discovered that by replacing 1/4 cup of the butter with 1/4 cup of cream cheese, the cookies had more “depth, density, and richness that my regular chocolate chip cookies don’t have.” Most importantly, she said by adding cream cheese, it created the softest and moistest cookies she’s tried.
She also suggests to avoid using those low fat, fat-free, or whipped cream cheeses because it will make the dough runny.
For the full recipe, head on over to Averie Cooks. She does a great job of explaining the steps involved and provides some other great tips like using cornstarch.
- 1/2 cup unsalted butter, softened
- 1/4 cream cheese
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup bread flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt, optional and to taste
- 1 cup semi-sweet chocolate chips
- 1 cup bittersweet or dark baking chocolate (chopped into bite-sized chunks)
Step by step instructions, go here.
We also LOVE Avery’s recipe for 30 Minutes Lasagna Soup. Give it a try.