Equipment Needed
- Stand mixer or handheld electric mixer
- Large and medium mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Step-by-Step Instructions
First, I tackle the dough base. In my stand mixer, I cream together the softened butter, cream cheese, brown sugar, and granulated sugar for a full 3-4 minutes on medium-high. This isn’t the step to rush. I learned the hard way that under-creaming leads to flat cookies. You want it light, fluffy, and almost whipped. Then, I scrape down the bowl and add the egg, egg yolk, and vanilla, mixing until just combined. The mixture might look a little curdled at this point—don’t panic! It’s the cream cheese reacting, and the flour will bring it all together.
While the mixer does its work, I whisk together my dry ingredients in a separate bowl: the flour, cornstarch, baking soda, and salt. That cornstarch is my secret weapon for a soft, tender crumb. I gradually add this to the wet ingredients on low speed, mixing only until the last streaks of flour disappear. Overmixing is the enemy of a tender cookie. Now, for the best part: I dump in all those chocolate chips and fold them in by hand with my trusty spatula. The dough will be thick and gloriously chunky.
Here comes the crucial step for that iconic look: chilling. I cover the bowl tightly and refrigerate the dough for at least 2 hours, but preferably overnight. I’ve tested this three ways—no chill, 30 minutes, and overnight—and the overnight dough bakes up so much better. It prevents overspreading and allows the flavors to truly marry. When I’m ready to bake, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. I use a large cookie scoop (about 3 tablespoons) to form tall, rough balls of dough, placing them 3 inches apart on the sheets.
I bake one sheet at a time in the center of the oven for 12-14 minutes. The key is to pull them out when the edges are set and golden, but the centers still look puffed and underdone. They will deflate slightly as they cool, creating that perfect chewy-cheesecakey interior. I let them cool on the baking sheet for 10 full minutes—they are too fragile to move right away—before transferring them to a wire rack. This patience rewards you with the ideal texture.(See the next page below to continue…)