Soooo, let’s not talk about how long I waited before publishing the next instalment in the chocolate chip cookie volume… Instead let’s discuss the newbies. These are thick, cakey cookies, the type you sink your teeth into, the type where every bite is packed full of chocolate chips, you know? These aren’t chewy like Chocolate Chip Cookies Part One; they are just different. We like options, right?

These have a combination of light brown sugar for flavour, and cream cheese for moisture. I’ve been baking cookies with cream cheese for ages and always assumed that there was a recipe on my blog – turns out there wasn’t until now! Who knew.

These require a bit of chill time. I used to groan when I read cookie recipes that needed chilling in the fridge, but now I use it to my advantage. The dough can be made up to four days in advance when you have time and then baked off as and when you need them. Hello freshly baked cookies on demand! The dough can also be frozen once its been rolled out so you can save some for a rainy day! As with all cookies, be careful not to overbake them. When you take cookies out of the oven, they should still be really soft. They firm up and carry on cooking as they cool – unlike cakes. They should catch a little colour though, and if you check the underside they will be brown even if it seems like they’re underdone.

Makes 22-24 smaller sized bites of cookie goodness:

115g salted butter, room temperature

60g cream cheese, full fat (I used Philadelphia and took it out of the fridge half an hour before baking)

120g light brown sugar (dark brown would work, they would be deeper in colour and flavor)

50g caster sugar

1 large egg

½ tbsp vanilla extract (the kind with seeds is nice)

340g plain flour

2 tsp cornflour

1 tsp bicarbonate of soda

pinch of sea salt

2 big handfuls of chocolate chips or chunks

1. Cream the butter, cream cheese, sugars, egg and vanilla using the paddle attachment in a stand mixer or a hand whisk (this can be done by hand but make sure all ingredients are really soft and the same temperature. Mix it reaaallyyy well)

2. Sift in the dry ingredients and let the mixer bring the dough together (slightly harder if you do it by hand but possible)

3. Stir through all the chocolate chips, you can never have enough!!

4. Let the dough rest in the fridge, covered. Mine were left overnight but a few hours is fine also.

5. Heat the oven to 160FAN, prepare two baking trays with parchment paper.

6. Roll into balls and leave some space between each one, these are pretty thick so a smaller size works well. I baked about 8 cookies at a time. Bake for 11-13 minutes until they start to turn golden brown. Remove from the oven and let them cool on the tray. Use the second tray for the next batch and then alternate.

These keep in a tin for a few days, if they last that long!