The size and softness of this cookie remind me of. the premade refrigerated cookie dough cookies, but with superior taste. The cream cheese helps keep the cookies soft for days- if they last that long.
Ingredients
Instructions
- In a large microwave safe bowl, melt the butter in the microwave on 50% power in 45 second increments.
- Add the cream cheese to the hot butter and whisk until it melts and the mixture is smooth.
- Add the sugar and brown sugar to the butter mixture and whisk until it becomes smooth.
- Whisk in the egg and vanilla until combined.
- Stir in the flour, baking soda, and salt until combined.
- Stir in the chocolate chips until evenly distributed.
- Cover the bowl and refrigerate for at least 4 hours.
- When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop dough into tablespoon size balls. Roll into balls (about 1 1/2" in diameter) and divide evenly between the prepared baking sheets.
- Bake for 14 to 16 minutes until the edges of the cookies are golden brown and the centers are puffed but still look a bit soft.
- Let the cookies cool completely on the baking sheets.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
