I'm always on the quest to find the perfect chocolate chip cookie recipe. There's nothing better than freshly-baked cookies, but not all recipes are created equal! Although substituting gluten-free flour often yields a flatter, crispier cookie, this recipe made with cream cheese create fluffy, soft cookies that retain their texture for several days. Try it out and let me know what you think!
What You'll Need:
1 stick butter, softened
1/4 cup cream cheese, softened (not the whipped kind!)
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 cups Cup-4-Cup GF Flour
2 tsp cornstartch
1 tsp baking soda
1/4 tsp salt
2-3 cups chocolate chips or chunks
- Cream the butter, cream cheese, and sugars together.
- Add the egg and vanilla and mix well.
- Mix the flour, cornstarch, baking soda, and salt in a bowl and gradually add it to the butter mixture, mixing until fully incorporated.
- Add the chocolate chips or chunks and stir well.
- Spoon even scoops of the cookie dough onto a baking sheet prepared with parchment. Press each ball down slightly to flatten, then freeze the dough balls for about 2 hours. Tip: Once it's frozen, move the cookie dough balls to a freezer bag. They'll stay in there until you're ready for a hot cookie or two. This way you can bake as many or as few as you like!
- Preheat the oven to 350 degrees and spread the cookie dough balls on a prepared baking sheet (allowing for space in between).
- Bake for about 6-10 minutes, or until the dough is slightly glossy but not too browned. Remove from the oven.
- Allow the cookies to cool and set, then enjoy!