Everyone loves these cookies! I have students that will do back flips if I promise them one. I think it is the combination of “fats” that I use – margarine, butter and cream cheese. I’ve been experimenting with this recipe for decades (oh my gosh it really has been 20 years!) and I think I’ve perfected it. It makes a soft, rich cookie that has some body. ENJOY!
HEIDI’S CHOCOLATE CHIP COOKIES
(Makes about 5 dozen)
1 cube (1/2 C) margarine
8 oz cube of cream cheese
1 cube (1/2 C) butter, softened
1 1/2 C light brown sugar, packed
1 1/2 C sugar
2 tsp vanilla
4 1/2 C whole wheat (preferably freshly ground) flour
3 tbs corn starch
3 tsp baking soda
1 1/2 tsp salt
2 C chocolate chips
Mix butter, margarine and cream cheese together REALLY well. Add the sugars and beat well until completely incorporated. Add the eggs and vanilla and beat well. REALLY well. You want to incorporate as much air as possible here.
In a separate bowl mix the flour, corn starch, baking soda and salt. Whisk together. Add to the butter/sugar/egg combination slowly but don’t over mix at this point. Once it is all incorporated add the chocolate chips. Put on un-greased cookie sheets about an inch a part and bake at 375 for 10-12 minutes. I have found that bright aluminum cookie sheets work the best (my students and I tested baking stones, airbake, and dark cookie sheets as well).
These cookies are soft and chewy and have a wonderful texture. With the cream cheese and whole wheat flour they are almost good for you! I have added a half cup of wheat germ occasionally to give it a nutty flavor.