Yield: 30–40 cookies | Prep Time: 15 minutes, plus 2 hours chilling time | Cook Time: 8–10 minutes
Make-ahead desserts are my time-saving secret. All I have to do for this recipe is prep the dough ahead of time and pop it in the freezer, and then I can easily bake up a batch whenever I have the time. The combination of butter and cream cheese makes this dough super moist and freezable, so it’s perfect for those weeks when you have a hectic schedule!
INGREDIENTS
2¼ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
2 ounces cream cheese, softened
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 (11.5-ounce) bag chocolate chunks
DIRECTIONS
1. Line two baking sheets with parchment paper.
2. In a medium bowl, combine the flour, cornstarch, baking soda, and salt and toss to mix well.
3. In a stand mixer fitted with the paddle attachment, combine the butter and cream cheese and beat on medium-high speed for 2 minutes. Add the brown sugar and granulated sugar and beat for an additional 2 minutes, until light and fluffy. Add the egg and vanilla, scrape down the bowl, and gradually add the flour mixture until well mixed. Stir in the chocolate chunks by hand.
4. Using a cookie scoop, shape the dough into 2-inch balls and place on the prepared baking sheets about 2 inches apart. Chill in the refrigerator for 2 hours or freeze.
5. When ready to bake, preheat the oven to 350°F. Bake the cookies from the refrigerator for 8 to 10 minutes or directly from the freezer for 12 minutes.
6. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool. Store in an airtight container at room temperature for up to 1 week.