Recipe: Perfect Soft Extra-"Chippy" Chocolate Chip Cookies

Soft Extra-"Chippy" Chocolate Chip Cookies. These chocolate chip cookies are extra soft, chewy, and they turn out perfect every time. This is the only chocolate chip cookie recipe you will ever need! I feel like a homemade chocolate chip cookie recipe is something that everyone should have in their recipe box. But one of the secrets is including an extra egg yolk - which guarantees that oh so gooey chewy chocolate chip texture. For this recipe, I used Lilly's milk chocolate.

I know, I know, a traditional chocolate chip cookie uses dark chocolate chips. If this is your thing, you can use dark chocolate. You could use any low carb flavor you want! You can have Soft Extra-"Chippy" Chocolate Chip Cookies using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients of Soft Extra-"Chippy" Chocolate Chip Cookies

1. You need 4 oz of cream cheese, softened.
2. It's 1 stick of light butter, softened.
3. You need 1/4 cup of sugar.
4. Prepare 1/2 cup of dark brown sugar.
5. Prepare 1 1/2 tbsp of vanilla.
6. Prepare 1 large of egg.
7. It's 1 1/4 cup of all-purpose flour.
8. You need 1/2 tsp of baking powder.
9. Prepare 1/4 tsp of salt.
10. Prepare 1 1/4 cup of semi-sweet chocolate chips.
11. Prepare 1/2 cup of white chocolate chips.

I like milk chocolate in my cookie, and it adds an extra dash of sweetness. Double chocolate chip cookies are extra soft and oozing with chocolate chips. These extra chips come into play after the cookies are mostly baked! Not only does the chip addition make them delicious but it also makes them look extra pretty!

Soft Extra-"Chippy" Chocolate Chip Cookies step by step

1. Preheat oven to 350.
2. Line a cookie sheet with a silicone liner.
3. With electric mixer, beat cream cheese, butter, sugar and light brown sugar until well mixed.
4. Beat in the vanilla and egg.
5. Mix the chcoclate and white chips in by hand until well blended in batter.
6. Beat in the flour a couple additions at a time. Then add in the baking powder and salt.
7. Mix the chocolate and white chips in with a spatula until they are well blended in the batter.
8. Using a small cookie scoop, drop the batter out nto cookie sheet, leaving only about an inch of space between each.
9. Bake for 12 to 14 minutes.
10. Makaes about 3 dozen.

I used a combo of milk chocolate chips and Ghirardelli Grand. Roll into balls and place them a couple inches apart from each other on the prepared cookie sheet. Top each cookie dough ball with a couple extra chocolate chips to make the cookies look extra cute. Bake the cookies until the spread, and the tops look mostly set, and the edges look slightly golden brown. These crispy and chewy chocolate chip cookies have golden edges and soft, tender centers.