Instructions for Cream Chocolate Chip Cookies
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Together
Cream together butter, heavy cream, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
Step 3: Add Wet Ingredients
Beat in eggs one at a time, then stir in vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
Step 5: Add Chocolate Chips
Gently fold in chocolate chips.
Step 6: Bake the Cookies
Drop tablespoon-sized portions of dough onto prepared baking sheets, leaving 2 inches between each. Bake for 10-12 minutes, or until edges are golden brown and centers are set.
Step 7: Cool & Enjoy!
Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tips & Notes
- Use room temperature butter, cream, and eggs for best results.
- Don’t overmix the dough!
- For thicker cookies, chill the dough for 30 minutes before baking.
Recipe Variations
- Use white chocolate chips instead of semi-sweet.
- Add 1 cup chopped nuts (walnuts or pecans) for extra crunch.
- For a peanut butter twist, add 1/2 cup creamy peanut butter to the wet ingredients.
Frequently Asked Questions
How do I store Cream Chocolate Chip Cookies?
Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.
Can I freeze the cookie dough?
Yes! Freeze dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
Can I use light cream instead of heavy cream?
Heavy cream is best, but light cream can be substituted. Cookies may be slightly less tender.
Enjoy these incredibly delicious Cream Chocolate Chip Cookies!
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