I don’t know about you but I’m always on the lookout for an interesting take on something classic. You know - little daring twists that take things from ordinary to amazing. I like to be a little daring.
This recipe is no different. Who thinks to put cream cheese in the classic chocolate chip cookie?! Not me. From the minute I saw this I just knew I had to try them out. They ended up being so moist with an interesting complexity and depth of flavor.
My go-to chocolate chip cookie recipe is Martha Stewart’s, which has been a tried and true fixture in my culinary repertoire for so many years now. I have to say that this new recipe is a serious contender for being as good if not better than Martha’s (don’t worry, I still love you Martha).
Give it a try and see what you think.
First step when baking is to combine the sugar and the fat. In this case, the cream cheese and butter with the two sugars.
Creaming your butter and sugar creates air bubbles which in turn leavens your final product.
All this to say, this is an essential step. Don’t skip it.
Adding of the flour. You should try and mix it pretty slowly or you might have a flour mess on your hands.
I speak from experience. Trust me.
Next up, add in your chocolate chips.
As you can see I like my ratio of chocolate chips to cookie dough very high.
Take a cookie scooper (smaller version of an ice cream scooper) to drop uniform sized cookie dough on the baking tray.
I used my Silpat instead of parchment paper. I seriously recommend investing in a French baking mat, they are so versatile and can handle super high heat. Plus they last for a really, really long time.
Hot out of the oven. I like mine soft so I baked them for approximately 10 – 11 minutes instead of the recommended time of 12 – 14.
When you bite into one of these little bits of amazingness (not a word, I know) you don’t taste the cream cheese until about three quarters of the way through. It adds a certain little something.
Cream Cheese Chocolate Chip Cookies*
6 oz cream cheese, softened
3/4 cup unsalted butter, softened
1 cup 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 chocolate chips
Preheat the oven to 325 degrees and line baking sheets with parchment or a silicon baking mat.
Cream together the butter, cream cheese and sugars until light and fluffy. Add the Vanilla. Sift together dry ingredients and then add them to the butter mixture. Beat until well combined. Stir in chocolate chips.
Place a large scoop (about 2 tbsp) on the prepared cookie sheet and flatten slightly with your hand. Bake 12-14 minutes or until edges are looking light golden brown. Cool for 5 minutes on cookie sheets before moving to wire racks to cool completely.