Chocolate Chip Cookies :)

source

Recently, I found a new recipe for Chocolate Chip Cookies, and since, I enjoy trying new recipes, not to mention I love chocolate, I just had to try it. :) It especially appealed to me, because it said they were soft and moist. Chocolate, and cookies that are soft, and moist?! This sounded great. :D Plus, the recipe for CCC that we have used quite a bit of butter and Crisco, and these didn't have near as much. 

It had 2 ingredients in it that I had never heard of as being in cookies before. You know what they were? Cream cheese, and cornstarch! 

So I tried it, and they were delicious!! :D The first time I made them, I couldn't find the cornstarch, so I used Glucomannan Powder. (A natural thickener, that we occasionally use.)  The second time I made them, I used cornstarch, which Mom had found. =D We (Mom and I) both thought that the first batch (with the Glucomannan) was softer than the one with cornstarch. But both ways were delicious =D 

Now after my ramblings...here is the recipe for you to try! =D Hope you enjoy!

(PS: My changes/notes are in italics/parentheses.)

~Softbatch Cream Cheese Chocolate Chip Cookies~  (Source)

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened (I used salted butter, and didn't add any extra salt.)
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
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 (Or Glucomannan powder. I know we didn't use 2 teaspoons, we used much less.)
1 teaspoon baking soda
pinch salt, optional and to taste
1 to 1 1/2 cups semi-sweet chocolate chips or chunks (We just had chips, and they worked fine. Although, I think the chucks would be great! =D )

DIRECTIONS:

1. In a mixing bowl, combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy.
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
3. Add chocolate chips and/or chunks, and beat momentarily to incorporate, or fold in by hand.
4. Using a 2 inch cookie scoop, form heaping mounds. Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. (If I remember correctly, I did not refrigerate my dough, and the cookies were fine.)
5. Preheat oven to 350 F (about 177 C) spray your baking sheet with cooking spray or butter and place mounds on baking sheet. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly under cooked, pale and glossy in the center. (I had to bake mine for a little longer, just bake then according to your liking.)  Allow cookies to cool on the baking sheet for a little before removing and transferring to a rack to finish cooling.
6. Enjoy your cookies! Let me warn you, they disappeared FAST over here! :D I think I made a double batch. :)