Everyone loves chocolate chip cookies – and these ones don’t disappoint! Here I substitute some of the butter with cream cheese, making these light and chewy.
Makes 12 big cookies.
½ cup (125 mL) butter, softened
¼ cup (50 mL) cream cheese, softened
¾ cup (175 mL) packed brown sugar
¼ cup (50 mL) granulated sugar
1 large egg
2 tsp (10 mL) pure vanilla extract
2½ cups (625 mL) all-purpose flour
2 tsp (10 mL) cornstarch
1 tsp (5 mL) baking soda
pinch salt, optional and to taste
1 cup (250 mL) semi-sweet chocolate chips
1 cup (250 mL) raisins
Preheat oven to 350ºF (180ºC)
In the bowl of a stand mixer, combine the butter, cream cheese, and sugars; beat on medium-high speed until well-creamed, light and fluffy. Then beat in egg, and vanilla.
In another bowl mix the flour, cornstarch, baking soda, and optional salt until just combined. Add the dry ingredients to the stand mixer slowly, in a couple of additions.
Fold in the raisins and chocolate chips by hand. Chill in the fridge for a half hour.
Using a 2″ scoop, form heaping mounds and flatten slightly with your hand before baking. Bake for 8 to 10 minutes, or until edges have set and tops are just beginning to set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.