Monday, January 12, 2015

Cookie Monday: Soft-Batch Cream Cheese Chocolate Chip Cookies

No seriously guys, this is one of the greatest cookies ever. They're perfectly soft, not too sweet, and maintain the simplicity of a traditional chocolate chip cookie. I'm in love. The recipe notes that you can freeze the little discs of dough and I think I'll do that next time because I love these. And from the feedback I got today, so does everyone else. What an excellent Cookie Monday!

Notes: My brown sugar solidified so I panicked, but Google saved me. What I learned is that if you run out of brown sugar, you can substitute 1/2 dark brown sugar and 1/2 white sugar for the amount called for. There were also formulas for mixing white sugar with molasses but I am lazy so I did it this way, and it worked just fine. Also, I doubled the recipe and had an enormous amount of cookies (maybe 6 or 7 dozen?).


Soft-Batch Cream Cheese Chocolate Chip Cookies
Averie Cooks

1/2 cup unsalted butter, softened
1/4 cup cream cheese, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips

To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.

Using a medium 2-inch cookie scoop, form heaping mounds (I made my cookies smaller, which is probably why I ended up with so many). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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