Monday, February 25, 2013
Cream Cheese Chocolate Chip Cookies
The cream cheese not only adds a great flavor to these cookies, but a great texture as well. They are crunchy on the outside with a soft center. The dough looked a little "soft"and I wondered if they would turn out flat, but I went with the directions, lightly pressing the cookie dough down and put in the oven for 12 minutes. They turned out perfect! We liked to eat them warm. They had a nice crunch on the outside with a soft inside. They were a crunchy cookie when they were cooled.
Recipe from: The Farm Girl
6 ounces cream cheese, softened
12 tbsp. butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
2 cups plus 3 tbsp. all-purpose flour
1 1/2 cups semi-sweet or milk chocolate chips
1. Preheat the oven to 325°F and line baking sheets with parchment or silpat liners or spray with non-stick cooking spray. In bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy, about 2-3 minutes. Mix in the vanilla. Add the dry ingredients and mix until mostly incorporated but a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain.
2. Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, it doesn't need to be completely flat). Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely. Enjoy!