cream cheese chocolate chip cookies

it's sideswipe chocolate chip cookie month.
here's our first contestant...

Who doesn't have a favorite chocolate chip cookie recipe? Whether you preference is for soft or crunchy, nuts or not, we are trying a sampling of favorite and new recipes this month for our "Chocolate Chip Cookie Month" kick-off for our new Instagram and Facebook accounts. We'll share a few different styles of cookies that we've enjoyed and let you be the judge.​ If you have a recipe to share, please post a link or send it to us!
​#chocolatechipcookiemonth #sideswipebeater #sideswipeblade #smartcookies #cookies #standmixer #kitchenaid #kitchenaidmixer #baking #chocolatechipcookies 
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cream cheese chocolate chip cookies

This cookie is for those firmly in the soft cookie camp. It is tender, with almost no crispiness, even straight out of the oven. As always, you can use SideSwipe on your mixer all the way through to mixing in oversize chips and nuts at the end (no jamming crushing, or squishing). We recommend waiting until they are completely cool for best flavor (if you can wait that long). This recipe, adapted slightly from one by Liren Baker of Kitchen Confidante, makes about 24 cookies.

ingredients

• 1/2 cup (1 stick) butter, softened at room temperature
• 1/2 cup (4 oz) cream cheese, softened at room temperature
• 1/2 cup granulated sugar
• 3/4 cup brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1-1/2 cups plus 1/3 cup all purpose flour
• 2 Tbsp cornstarch
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1-1/2 cups (12 oz) semisweet chocolate chips (We like oversized Ghiradelli 60% cacao chips)

Instructions

1. In the bowl of a stand mixer, cream the butter and cream cheese and sugars on medium to high speed until thoroughly mixed and fluffy, about 2-3 minutes with standard beater, 1-2 minutes with SideSwipe. until fully incorporated. Beat in the egg and vanilla and mix thoroughly.
2. In a separate bowl, whisk or sift together the flour, cornstarch, baking soda and salt.
3. Slowly add the dry ingredients to the mixer and beat until just incorporated. Do not over stir. Fold or stir in the chocolate chips. If using a SideSwipe, you can add chips in while running your mixer. Mix for just a couple of rotations.
4. Cover the mixing bowl with plastic wrap and chill in the refrigerator for at least 1 hour (or overnight).
5. Preheat the oven to 350F, with rack in the center of the oven. Prepare your baking pans with parchment paper or silicone mats.
6. Take a medium ice cream scoop (equivalent to about 2 tablespoons) to scoop out the dough or roll into a ball and flatten slightly. Place the cookie dough 2-3 inches apart, about 9 per standard baking sheet.
7. Bake for 12-15 minutes, rotating the trays halfway through to insure even baking.
8. When the cookies are golden brown on top and a nice amber color on the bottom, remove the tray from the oven and allow the cookies to cool and set up on trays for 5 minutes; they will be very soft initially. Gently transfer to a wire rack to cool completely.