Softbatch Chocolate Chip Cookies
A few weeks ago I started doing a dairy-free, soy-free and whey-free “diet.” Our pediatrician said it would be best to see if a little change in what I eat would help make baby happier. Of course I’d do anything to help him feel better and sleep better. So as crazy as it sounds, I did away with butter, cheese, milk, yogurt and any type of soy and whey. That’s a pretty tall order these days. If something doesn’t have dairy in it, it’s bound to have soy. Needless to say it’s been a bit challenging. Trips to the grocery store now take twice as long since I have to carefully read each label. I’ve become a huge fan of all types of coconut products. You name it, I’ve bought it. Coconut oil, coconut cream, coconut milk, coconut yogurt, coconut sugar… the list could go on. Despite still craving cheese, I’m surviving, and having a little fun in the kitchen too! I’ve been modifying recipes and creating new ones that fit this new lifestyle. I know it’s only temporary but I think a lot of the recipes I’ve tried are now favorite. They’re pretty darn amazing for not having dairy in them! I can’t wait to share them with you! Now onto the cookies. These bad boys were the last thing I made before the big elimination. They’ve got all sorts of naughty things in them, like butter, cream cheese and chocolate chips… sounds good, right?!
To start, you’re going to want to set out the secret ingredient for these softbatch chocolate chip cookies that I mentioned above: cream cheese. Alongside the cream cheese set your butter so that it’s at room temperature too. After those are nice and soft, place them in the bowl of your stand mixer along with the sugar, brown sugar and vanilla. Beat them together until the mixture becomes light and fluffy. Creaming helps create bubbles within the butter that trap steam and gas from leaveners which help the cookies rise in the oven. When you’re trying to make soft puffy cookies, this is a really important step! Add both eggs and mix until combined. Next whisk together all of the dry ingredients including the cornstarch. I find that adding cornstarch to baked goods improves the texture and helps to create a soft and moist treat. It’s absolutely essential in these cookies! Slowly combine all of the ingredients and lastly add the chocolate chips by hand. Bake immediately or place in the refrigerator to chill overnight. I usually do the latter because I think the texture and flavor improves when the dough rests and chills!
- 2½ c. all-purpose flour
- ½ c. sugar
- 1¼ c. brown sugar
- 12 tbsp. (1½ sticks) butter, room temperature
- ¼ c. cream cheese, room temperature
- 2 eggs
- ¾ tsp. baking soda
- 1 tbsp. cornstarch
- ½ tsp. salt
- 2 tsp. vanilla extract
- 2 c. chocolate chips (or mix of minis)
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpat Mats, set aside.
- In the bowl of a stand mixer, cream butter, cream cheese, sugars and vanilla, until light and fluffy. Add eggs, mix until incorporated.
- In a medium size mixing bowl, whisk or sift together flour, baking soda, cornstarch and salt. With mixing speed on low, gradually add dry ingredients, mixing until no flour pockets remain. Remove bowl from stand and fold in chocolate chips. Place in the refrigerator to chill overnight or bake immediately.
- Using a standard size cookie scoop, place balls of dough onto prepared sheets. Place in oven and bake for 10 minutes or until the edges are lightly golden in color. Be careful not to overbake. These cookies should look very soft and almost underdone when removing from the oven (they will harden as the cool). Allow the cookies to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.
Recipe source: adapted from Handle the Heat, Softbatch Chocolate Chip Cookies