If chocolate chip cookies are good, it would stand that chocolate chocolate chip cookies are even better. And if you went ahead and tucked some cream cheese into them too? Well, that’s just a guaranteed recipe for success, right there. These cookies are wonderfully soft, with an almost cheesecake-like texture and plenty of fudgy chocolate. In other words, they’re heavenly.
Crispy cookie fans might want to look elsewhere, but I’m convinced that these could convert anyone with their soft, pillowy texture. They’re on the tender side of chewy, with pockets of melty, sweet chocolate in every bite. How could you not love that?
Their secret isn’t just in the ingredients – the cream cheese to keep things moist and fluffy, the cornstarch to keep things tender – but also in the method. Rather than just making a dough, scooping it out, and baking it, with these you want to chill the dough for a couple of hours before they head into the oven. It keeps them from spreading out immediately in the heat so they end up with that lovely soft bite.
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