Soft Chocolate Chip Cookies

Source: Handle the Heat

Snapshot Review

My Rating: 5 out of 5 stars

My Husband’s Rating: 5 out of 5 stars

Will I make again?:  For sure!

Recipe Difficulty:  Takes a little bit of skill.

Time Involved: Takes time to sit in the refrigerator.

Occasion: Anytime!

My Thoughts on this Recipe

These Soft Chocolate Chip Cookies from Handle the Heat are dynamite! They are soft and chewy, as advertised, and they are absolutely delicious. My husband instantly said, “these are five stars,” which he doesn’t say very often. These are interesting because they have corn starch, a little bit of cream cheese, and they also sit in the refrigerator for at least two hours. That is the longest two hours ever!


The main ingredients are butter, cream cheese, granulated sugar, brown sugar, eggs, flour, salt, baking powder, baking soda, cornstarch, vanilla and chocolate chips. View the full recipe here.


I followed the recipe exactly, so I did have my butter, eggs, and cream cheese at room temperature. This takes a little bit of planning, but I do recommend you do it.

Her directions are very specific, and she even tells you how long to beat the dough in the mixer, so it is very helpful for those that maybe don’t bake a lot.

The directions say to leave the dough in the refrigerator for 2-72 hours. Now, I don’t know who can leave cookie dough in the fridge for 72 hours, but I did leave it for two. Again, this takes some planning.

I used a medium cookie scoop, and they took 13 minutes at 350 in my oven. I did let them sit on the cookie sheet for about 3 minutes directly out of the oven.

As with most all of my cookie dough, I baked about 12 cookies, and then portioned the rest of the dough with a cookie scoop on a baking sheet, and then I froze the sheet of dough. Once frozen, I add them to a plastic bag for future chocolate chip cookie emergencies!

Future Ideas/Variations

I wouldn’t change a thing!

Final thoughts

These are amazing! You have to give them a try ASAP!


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