Secret Ingredient Chocolate Chip Cookies

This is one of the very best chocolate chip cookie recipes I have ever made.
The secret ingredient in my chocolate chip cookies is none other than … cream cheese! The tangy spread has become my latest baking obsession ever since I experimented with subbing a bit of it for butter in a classic chocolate chip cookie recipe. The result is the softest cookie that pairs a perfectly chewy center with slightly crispy edges.
Secret Ingredient Chocolate Chip Cookies

Yield: About 3 dozen cookies

Prep Time: 2 hours (includes chilling)

Ingredients:

• 2 1/4 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1 teaspoon salt
  
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temp
  
• 1/4 cup cream cheese, at room temp
  
• 1/2 cup sugar
  
• 1 cup packed light brown sugar
  
• 1 1/4 teaspoons vanilla extract
  
• 2 large eggs
  
• 2 cups semi-sweet chocolate chips

Directions:

1. In a medium bowl, whisk together the flour, baking soda and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed.
3. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips.
4. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
5. When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.
6. Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.
7. Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.