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Prep time
3 hours
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Cook time
10 minutes
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Makes
24
Author Notes
Soft and chewy cookies (thanks to the addition of mascarpone cheese and milk powder), perfect for any cookie-dough addict. —Chanel Wilkins
Ingredients
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8 tablespoons
butter, softened
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1/3 cup
mascarpone cheese, softened
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3/4 cup
dark brown sugar, packed
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1/4 cup
granulated sugar
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1
large egg
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1 teaspoon
vanilla
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2 1/4 cups
flour, all-purpose
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1 teaspoon
cornstarch
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2 tablespoons
milkpowder, any kind
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1 teaspoon
baking soda
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1/2 teaspoon
salt
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2 cups
semi-sweet chocolate chips (I like to use half regular, half mini)
Directions
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Cream together butter, mascarpone and sugars for about 5 minutes on medium-high speed with a stand or hand-held mixer. Add your egg and vanilla, and beat together for another minute or so until light and fluffy.
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Combine all your dry ingredients in a separate bowl and whisk together. Add dry goods to your butter mixture (in about 2 batches) and beat until just combined, about a minute.
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Add your chocolate chips and mix until evenly incorporated.
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Roll your dough into two separate logs, cover with plastic wrap and refrigerate at least 2 hours.
You can also scoop dough directly onto your baking sheets lined with parchment or a silpat, cover with plastic and refrigerate at least 2 hours.
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When ready to bake, preheat oven to 350 F.
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If you rolled your cookie dough into logs, simply remove plastic wrap and slice your dough with a butter knife, making thick half-inch slices. Place dough rounds onto your baking sheet.
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Bake for 10 minutes. Let sit and cool completely on baking sheet, because the cookies will be super soft when they first come out.
Enjoy! Cookies last up to a week stored in an air-tight container.
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