Everyone loves chocolate chip cookies - and these ones don't disappoint! Here I substitute some of the butter with cream cheese, making these light and chewy.<br />Makes 12 big cookies.<br /><br />INGREDIENTS:<br /><br />½ cup (125 mL) butter, softened¼ cup (50 mL) cream cheese, softened¾ cup (175 mL) packed brown sugar ¼ cup (50 mL) granulated sugar1 large egg2 tsp (10 mL) pure vanilla extract2½ cups (625 mL) all-purpose flour2 tsp (10 mL) cornstarch1 tsp (5 mL) baking sodapinch salt, optional and to taste1 cup (250 mL) semi-sweet chocolate chips<br />1 cup (250 mL) raisins<br /><br />Method:<br /><br />Preheat oven to 350ºF (180ºC)<br />In the bowl of a stand mixer, combine the butter, cream cheese, and sugars; beat on medium-high speed until well-creamed, light and fluffy. Then beat in egg, and vanilla.<br />In another bowl mix the flour, cornstarch, baking soda, and optional salt until just combined. Add the dry ingredients to the stand mixer slowly, in a couple of additions.<br />Fold in the raisins and chocolate chips by hand. Chill in the fridge for a half hour.<br />Using a 2" scoop, form heaping mounds and flatten slightly with your hand before baking. Bake for 8 to 10 minutes, or until edges have set and tops are just beginning to set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
