Cream Cheese Chocolate Chip Cookies

I've been seeing a variety of recipes around for this cookie and I was intrigued. What effect would the cream cheese have on the cookie? So, out of morbid curiosity I gave it a try. It's really more of a texture effect than anything else. It does effect the flavor also but ever so slightly. I like it! My girls loved them. What I think I like best is that they hold a nice shape, they're pretty, so they're good for a cookie exchange or as a hostess gift on a lovely plate. Here is my version. I used a small cookie scoop and pressed my fingers on top of each one to flatten slightly. This recipe yields over 2 1/2 dozen, if you use the small cookie scoop, or somehwere thereabouts. Honestly, I lost track a little because I was eating so many. Enjoy!

1/4 cup softened cream cheese

1/2 cup softened unsalted butter

3/4 cup brown sugar

1/4 cup sugar

1 egg

2 teaspoons vanilla

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons corn starch

2 1/4 cups Castle Valley Mill soft wheat sifted or good quality wheat, King Arthur White Whole Wheat

1 1/2 cups semi sweet chocolate chips

Cream butter, cream cheese and sugar until just blended, add egg and vanilla until just blended. Add flour, salt, soda, corn starch and mix on low until blended. Add chips and mix just until blended. Drop onto cookie sheet using a 1 1/2" cookie scoop and bake at 350 degrees for 10-12 minutes until just slightly browned.