Cream Cheese Chocolate Chip Cookies
Cream cheese chocolate chip cookies combine the creamy richness of cream cheese with the classic allure of gooey chocolate chips. Get ready for a melt-in-your-mouth experience that will leave you craving more.
Makes 22 cookies
Ingredients
- 2 ⅓ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 8 ounces full fat cream cheese
- 1 cup brown sugar
- ½ cup butter
- 3 Tablespoons sugar
- 2 Tablespoons shortening
- 1 large egg + 1 yolk
- 1 ½ teaspoon vanilla
- 1 ⅓ cup semi-sweet chocolate chips
Instructions
- Mix the dry ingredients: In a large mixing bowl combine flour, baking soda, salt and baking powder. Set aside.
- Combine the cream cheese, brown sugar, butter, sugar and softening in the bowl of a stand mixer, fitted with the paddle attachment. Beat on medium speed, until the ingredients are smooth and combined.
- Add the eggs and mix until just combined. Add the vanilla extract and mix.
- Add the dry ingredient mixture and mix until just combined. Remove the bowl from the stand mixer. Fold in the chocolate chips using a rubber spatula. Once combined, cover the bowl with plastic wrap and place in the fridge for an hour to chill.
- When ready to bake, preheat the oven to 350° F and pull the cookie dough from the fridge.
- Line a baking sheet with parchment paper. Scoop 3-4 Tablespoons of cookie dough, leaving about 3" between cookies to allow for expansion as they cook.
- Bake on the middle rack for 15 minutes or until the edges of the cookies just start to turn color but are not completely browned.
Remove cookies from the oven. Allow to sit for 5 minutes, then transfer to a wire cooling rack. Repeat with the remaining dough.
Farm Girl Tips
Tips
To keep your cookies soft, don't overmix the dough.Substitutions:
Shortening - Softened butter may be used instead.Chocolate chips - Milk chocolate, dark chocolate, or white chocolate chips may be used instead. Store leftover cookies in an airtight container for 2-3 days.
To freeze cookie dough for later:
To freeze cookie dough, prepare as instructed. Portion using a cookie scoop onto a parchment paper or waxed paper lined cookie sheet. Place the pan into the freezer for an hour or two until completely frozen. Transfer to a labeled ziptop freezer bag. To bake the frozen dough, there's no need to thaw. Just add a minute or two to the cooking time.Nutrition
Serving: 22g | Calories: 227kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 232mg | Fiber: 1g | Sugar: 16g
