Eat Well Bake Often

Chocolate Chip Cream Cheese Cookies.


I like to give out homemade baked goods as presents for Christmas. I feel that it adds a “personal” touch! Of course!  This started when I was in college. I started out molding chocolates then moved on to actually baking pastries.

So I was trying to come up with what I’ll be giving this year and this classic cookie with a twist came to mind.  Time to make a batch!


First off, if you want to bake these, make the dough in advance since it has to rest in the refrigerator for at least 3 hours.

It has a short baking time, so make sure to keep an eye on those cookies. Out of habit, I turn my tray halfway through the baking time. 

Chocolate Chip Cream Cheese Cookies

  • Servings: 36 cookies
  • Print

Ingredients:
170g              Butter, unsalted, softened
57g                Cream Cheese, softened
1/2 cup         Granulated Sugar
1 cup             Dark (or Light) Brown Sugar, packed
1 tsp              Vanilla Extract
2                     Eggs, large
2 1/4 cups    All Purpose Flour
1 tsp              Baking Soda
1 tsp              Salt
1 1/2cups      Semi-Sweet Chocolate Chips (more if you want!) I used semi sweet + white

Directions:
1. Using the paddle attachment of a stand mixer, cream the butter and cream cheese.
2. Add the sugars and beat until light and fluffy. Scrape the side of bowl from time to time.
3. Add the vanilla extract and beat for 10 seconds.
4. Add the eggs one at a time, beating well after each addition.
5. Combine the flour, baking soda and salt. Then on low speed, add this to the creamed mixture.
6. Stir in the chocolate chips until just incorporated. Or fold it in by hand using a rubber spatula.
7. Cover the bowl in plastic film.  Refrigerate for at least 3 hours.
8. When you’re ready to bake, preheat oven to 375F.
9. Line baking sheets with baking paper of silicon mats if you have them.
10. Drop 2 – 3 Tablespoons of dough onto the baking sheets at least 2 inches apart. For even portions, I used a 2″ ice cream scooper.
11. Bake for 10 to 12 minutes or until golden brown. It might look under baked, but that’s what you want to achieve. Crispy on the outside, semi soft in the middle.
12. Remove pans from the oven and let the cookies sit for 1 minute before transferring to a cooling rack.

FUN FACTS:
* Chilling the dough will help in the baking. This guarantees that the cookies won’t spread too much during baking.
* The use of brown sugar when making cookies will result to chewier cookies while using only white sugar makes them crispier. Using both? Well, you’ll get the best of both worlds! 🙂

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