Let’s step up our cookie game with Irish cream chocolate chip cookies. Pillowy soft with an almost melt-in-your-mouth texture, these are no average cookie. By swapping some of the butter with softened cream cheese and adding a touch of cornstarch, these cookies bake up thick and puffy (so much so that I like to flatten the mounds of dough substantially before baking for greater uniformity).
With a slight tang from the cream cheese, sweet notes of Irish cream, and plenty of rich chocolate, these are my new favorite chocolate chip cookies.
- 2 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp unsalted butter, at room temperature
- 3 oz reduced-fat cream cheese, softened
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 large egg
- 3 Tbsp Irish Cream
- 2/3 cup semisweet chocolate chips
- 1/4 cup semisweet chocolate chips
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and beat until creamy. Beat in egg, then add Irish Cream and mix in until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips, cover dough, and chill in the refrigerator for 2 hours.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; spray the back of a measuring cup with nonstick spray and press to flatten mounds of dough slightly. Top with remaining chocolate chips, pressing to adhere.
- Bake, rotating pans halfway through, for about 11 minutes, until tops and edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.