Combine margarine, cream cheese, sugars, egg, and vanilla in a standing mixer with the paddle attachment. Beat on high speed until creamy, light, and fluffy, about five minutes.
Scrape the sides, then add the flour, cornstarch, pudding mix, and baking soda. Beat until just combined, about one minute.
Fold in the chocolate chunks and chopped chocolate.Using a one-and-a-half-inch (four-centimeter) cookie scoop,
scoop mounds of cookie dough onto a lined baking sheet. Flatten them a bit, then stick the baking sheet into the freezer for 30 minutes.Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place baking sheet in the oven and bake for 11 minutes. Do not overbake or your cookies won’t be soft. Allow to cool before
removing cookies from the pan. When cool, drizzle with melted chocolate.
Directions
Credits
Tips:
When freezing cookies in a baking pan, seal and then wrap in plastic wrap or a ziplock bag to prevent freezer burn.
Notes:
If you leave the cookies in the freezer for more than 30 minutes, you may need to add to the baking time.
Description:
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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