9/17/2013

SECRET INGREDIENT CHOCOLATE CHIP COOKIES

If you ever want to see me smile, catch me in the middle of eating the perfect chocolate chip cookie. The perfect chocolate chip cookie would be soft but not hard, chewy but not soggy, chocolate-y but not too chocolate-y. I only have a few requirements... :) When I saw these "secret ingredient" chocolate chip cookies, I was intrigued. When I saw that the secret ingredient was cream cheese, I was even more intrigued - and excited! I LOVE cream cheese and the moist texture that it gives anything that's baked. But I have never made chocolate chip cookies with cream cheese. Have you??? As I was making these, I had this feeling that I wouldn't be disappointed. And sure enough I wasn't...



Well, I thought that this Neiman Marcus Chocolate Chip Cookie was my favorite chocolate chip cookie, but I think this cookie just might have beat it... The cream cheese made the cookie slightly more dense, really chewy and I think it even brought out more of the chocolate flavor in the chocolate chips. I thought they were amazing and my co-workers agreed! :)

Here is what you need:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1/4 cup cream cheese, room temperature
1/2 cup granulated sugar
1 cup light brown sugar, packed
1 1/4 teaspoon pure vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips

Here is what to do:

1. In a medium bowl, whisk the flour, baking soda and salt together. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, cream cheese and vanilla together until fluffy. Mix for about a minute, scrape down the sides of the bowl, and mix for another minute. Add the eggs, one at a time. Add the flour in 3 batches until combined. Stir in the chocolate chips.

3. Cover the bowl with plastic wrap and chill in the refrigerator for at least 3 hours or up to 3 days. Oh and try not to eat the cookie dough before or while it's chilling. I can't promise you I did that... :)

4. When ready to bake the cookies, preheat the over to 375 degrees. Line two cookie sheets with parchment paper.

3. Drop mounds of the dough that are about the size of 2 tablespoons (I used a 2 tablespoon ice cream scoop) on the cookie sheet. They will spread as they bake, so space them about 2 inches apart.

4. Bake for 11-13 minutes, or until the tops of the cookies are slightly browned. Cool on the cookie sheet for about 2 minutes, then transfer to a cooling rack to cool completely.

5. Store in a sealed container for up to 3 days.

Enjoy!!!

Images by me
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7 comments:

  1. Oh really? cream cheese? so interesting! Ok, next time I make a batch I'll try your recipe ;)

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  2. I am going to have to try this. Sounds delicious!

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  3. I am so copying this recipe. I have heard of putting cream cheese in a few things to make it taste better. Makes sense. Lovely photos!!!!

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  4. In the instructions there is no mention of when the cream cheese should be added. I'm assuming you would mix it with the butter, sugars and vanilla??

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    Replies
    1. Correct! I have corrected the post. Thanks for pointing that out!

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  5. I almost always hate when people sneak cream cheese into recipes, but it makes so much sense in a soft cookie! Can't wait to give it a try.

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  6. Delicious. Perfect texture of cookie with an amazing taste. Although, I spoiled my taste buds with the raw dough. Thank-you so much! This recipe is on another website as well, so you know it's extra-effective.

    http://www.justataste.com/2013/09/secret-ingredient-best-chocolate-chip-cookies-recipe/#comments

    ReplyDelete

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