Dry baked goods are a real struggle for the gluten free baker. This recipe, which was intended for use with standard wheat flour worked great with my gluten free flour (see my conversion chart). What appealed to me was the idea of using cream cheese for moisture. They didn't rise much, but didn't fall either. They were moist and chewy on the inside, crisp on the outside. Hope you enjoy! See the original post here: https://www.pinterest.com/pin/AYE_E7BBooiWUT3xNWYnB1IS05UNQAeqkX7pWqhB8TpAFNvd8tI-gXA/
Softbatch Cream Cheese Chocolate Chip Cookies
1/2 cup (one stick) butter
1/4 cup (2 oz.) cream cheese
3/4 cup packed brown sugar
1/4 cup sugar
1 egg
2 t. vanilla
2 1/4 cup flour
2 t. corn starch
1 t. baking soda
1/4 t. salt
2 cups chocolate chips
-Preheat oven to 350 degrees
-mix softened (room temp) butter and cream cheese until blended smooth
-add both kinds of sugar and creme together with butter mixture
-add egg and vanilla, creme
-add flour, corn starch, baking soda and salt. Mix well
-fold in chocolate chips
-spoon onto un-greased cookie sheet by the tablespoon full. Bake for 10+ minutes until golden brown
-store in an air tight container
1/2 cup (one stick) butter
1/4 cup (2 oz.) cream cheese
3/4 cup packed brown sugar
1/4 cup sugar
1 egg
2 t. vanilla
2 1/4 cup flour
2 t. corn starch
1 t. baking soda
1/4 t. salt
2 cups chocolate chips
-Preheat oven to 350 degrees
-mix softened (room temp) butter and cream cheese until blended smooth
-add both kinds of sugar and creme together with butter mixture
-add egg and vanilla, creme
-add flour, corn starch, baking soda and salt. Mix well
-fold in chocolate chips
-spoon onto un-greased cookie sheet by the tablespoon full. Bake for 10+ minutes until golden brown
-store in an air tight container