Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup cornstarch
- ½ cup salted butter, softened
- 8 ounces cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- ½ cup miniature semi-sweet chocolate chips (plus more to top the cookies if desired)
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and cornstarch. Set aside.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat together the softened butter and cream cheese until light and fluffy, about 2 minutes on medium speed.
- Add Eggs and Vanilla: Add the vanilla extract and eggs to the mixture, then beat until fully combined. Use a rubber spatula to scrape the sides of the mixing bowl.
- Add Powdered Sugar: Gradually add the powdered sugar, continuing to beat until the batter is light and fluffy.
- Mix in Dry Ingredients and Cream: Turn the mixer on low and gradually add the dry ingredients. Once combined, add the heavy cream and mix until fully incorporated.
- Add Chocolate Chips: Beat in the mini chocolate chips just until incorporated into the dough.
- Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape the Cookies: Use a cookie scoop to form balls of dough. Place them about 2 inches apart on the prepared cookie sheets. Put the cookie sheets in the freezer for 5 minutes.
- Form Smooth Balls: After 5 minutes, remove the cookie sheet from the freezer. Roll each dough ball between your palms to form smooth balls, then gently press each one to flatten slightly. Sprinkle additional mini chocolate chips over the tops of the dough balls.
- Bake: Bake for 9-10 minutes or until the cookies have spread into smooth shapes and the edges are just beginning to brown.
- Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- The chilling step is essential to achieve thick, chewy cookies. Don’t skip it!
- You can use regular-sized chocolate chips, but mini chips give these cookies the perfect texture.
- For an extra rich flavor, try adding a pinch of salt to the dough to balance the sweetness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 16g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
