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Secret Ingredient Chocolate Chip Cookies<\/p>\nSecret Ingredient Chocolate Chip Cookies<\/p>\n
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2 1\/4 C. all-purpose flour<\/p>\n
1 tsp. baking soda<\/p>\n
1 tsp. salt<\/p>\n
3\/4 C. (1 \u00c2\u00bd sticks) unsalted butter, at room temp<\/p>\n
1\/4 C. cream cheese, at room temp<\/p>\n
1\/2 C. sugar<\/p>\n
1 C. packed light brown sugar<\/p>\n
1 1\/4 tsp. vanilla extract<\/p>\n
2 large eggs<\/p>\n
2 C. semi-sweet chocolate chips<\/p>\n
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In a medium bowl, whisk together the flour, baking soda and salt. 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. 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. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days. When ready to bake, preheat the oven to 375\u00c2\u00b0F and line two baking sheets with parchment paper or Silpats. Drop 2- to 3-T. mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Secret Ingredient Chocolate Chip Cookies 2 1\/4 C. all-purpose flour 1 tsp. baking soda 1 tsp. salt 3\/4 C. (1 \u00c2\u00bd sticks) unsalted butter, at room temp 1\/4 C. cream cheese, at room temp 1\/2 C. sugar 1 C. packed light brown sugar 1 1\/4 tsp. vanilla extract 2 large eggs 2 C. semi-sweet chocolate chips In a medium bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the…<\/p>\n