Step-by-Step Instructions
Start by preheating your oven to 375°F (190°C) and lining those baking sheets. In your mixer’s bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar on medium-high speed for a full 2-3 minutes. Don’t skimp on this time! You want it to be pale, fluffy, and completely smooth. Scrape down the bowl with your spatula, then beat in the eggs one at a time, followed by the vanilla. The mixture should look almost like a light, cloud-like frosting.
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the leavening agent is evenly distributed. Now, with your mixer on low, gradually add the dry ingredients to the wet mixture. Mix just until the flour disappears—overmixing is the enemy of a tender cookie! The dough will be thick and luxurious. Finally, use your trusty spatula to fold in the chocolate chips by hand. I love the sound of them scraping against the bowl.
Here’s the fun, hands-on part: scoop the dough using a rounded tablespoon or a medium cookie scoop (about 1.5 tablespoons). Place the dough balls at least 2 inches apart on your prepared sheets—they spread! I bake only one sheet at a time on the center rack for 9-11 minutes. You’re looking for golden edges and puffed, just-set centers. They might look underdone, but that’s perfect. Let them cool on the sheet for 5 minutes; this is when they firm up and develop those gorgeous, slightly crinkly tops. Then, transfer them to a wire rack to finish cooling.
Pro Tips for Best Results
I tested chilling the dough versus baking it right away, and for these cookies, I strongly recommend a brief chill. After scooping the dough balls, I pop the entire baking sheet into the freezer for just 10-15 minutes before baking. This little trick prevents excessive spreading and gives you a thicker, chewier cookie with a slightly crisp edge. It makes all the difference in texture and is my secret weapon for a picture-perfect cookie.
Another game-changer is using a mix of chocolate chip sizes. I use one cup of standard chips and one cup of chopped chocolate bar pieces or chocolate chunks. The smaller chips distribute flavor throughout, while the bigger chunks create those irresistible, gooey pools of chocolate in every bite. It creates a more complex chocolate experience that feels truly decadent.
Finally, trust your eyes and nose more than the timer. Ovens vary, so start checking at the 9-minute mark. The cookies are done when the edges are a light golden brown and the centers look softly set, not wet. They will continue to cook on the hot tray. If you wait for them to look fully “done” in the oven, they’ll be overbaked and crunchy once cooled.
Common Mistakes to Avoid
The first time I made these, I was impatient and used cold cream cheese straight from the fridge. It wouldn’t incorporate properly, leaving little white streaks in my dough and resulting in a weird, greasy texture after baking. It was such a letdown. So, please, let your dairy ingredients truly come to room temperature. It feels like a small step, but it’s the most important one for achieving that smooth, emulsified dough that bakes up perfectly.
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