Chocolate chip cookies are kind of amazing. So amazing, in fact, that according to one study, chocolate chip cookies trigger the same neurobiological reward system in our brains as cocaine. Fortunately, chocolate chip cookies are both delicious and legal.
And with the help of just one ingredient, you can level up your chocolate chip cookies and make them even more irresistible. If you love pillowy-soft chocolate chip cookies, you have to try this baking trick.
By adding cream cheese to your wet ingredients, you can bring moistness and richness to your cookie that will change everything you thought you knew about this humble treat.
To find out more about adding cream cheese to your cookie dough, check out the full recipe on Averie Cooks.
Looking for other ways to get your chocolate chip cookie recipe into the Desserts Hall of Fame? Try out these additional cookie-baking tips and tricks.
Cream of Tartar
Try adding cream of tartar. This heroic ingredient will help your chocolate chip cookies rise and also keep your cookies from being dry or crumbly. Tornadough Alli has a recipe that uses cream of tartar as a go-to ingredient.
Chill Your Dough
This epic chocolate chip recipe from David Leite at The New York Times is a cult-classic recipe for a reason. It’s a bit more time-consuming than your traditional Toll House recipe, but the results don’t lie: Chilling the dough for at least 24 hours (or even better, up to 36 hours) allows your cookies to firm up and retain lots of decadent chewiness.
Use Bread Flour
Here’s a simple way to take your chocolate chip cookies to bakery-level perfection. Follow Alton Brown’s advice and use bread flour instead of all-purpose flour. Bread flour’s higher protein content gives the cookies more volume and works with the wet ingredients to develop glutens that turn out the chewiest cookies ever. Find the recipe here.
Opt For Dark Brown Sugar
Wondering which type of brown sugar is best for chocolate chip cookies? Well, if you’re looking for a chewy, firm bite, then you have to go for dark brown sugar. This is because dark brown sugar is denser and prevents air pockets from forming in your dough. Read more about the science behind this on Serious Eats.
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