Monday, May 14, 2012

Another Chocolate Chip Cookie

The recipes for chocolate chip cookies are endless.  So many varieties to choose from: chewy, gooey, crunchy, soft, crunchy on the outside, chewy on the inside.  What's your favorite?  Well if you are in the chewy, soft, and gooey camp this is the recipe for you.  If you have an egg allergy, this is also the recipe for you-because there are no eggs!

Unfortunately our little one has an allergy to eggs, but I still want her to be able to experience a delicious chocolate chip cookie.  I'm not even going to bother to look any further than this amazing recipe.  The secret ingredient?  Cream cheese!  It makes the cookies incredibly soft and delicious.  I'd recommend semi sweet chocolate chips with these bad boys, I just don't think milk chocolate would do them justice.


Cream Cheese Chocolate Chip Cookies
adapted from America’s Test Kitchen, originally found at baking blonde
2 cups plus 3 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until room temp
5-6 oz. cream cheese softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
*I chilled the dough overnight before baking, which I recommend.
Adjust oven racks to upper & lower -middle positions & heat oven to 325. (Don’t do if chilling overnight)
Line cookie sheets with parchment paper.
Whisk dry ingredients together; set aside.With electric mixer, or by hand.
Mix butter and cream cheese together with a mixture until smooth. Add sugars and beat until thoroughly combined.
Beat in vanilla until combined.
Add dry ingredients & beat at low speed just until combined. Stir in chips. Chill dough overnight. OR
Drop dough onto parchment lined baking sheets (I didn't line mine and it was fine) and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT over bake!
Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.