Secret Ingredient Chocolate Chip Cookies
A surprising ingredient guarantees these Secret Ingredient Chocolate Chip Cookies are soft and chewy in the center and perfectly crispy around the edges. Author: Kelly Senyei Recipe Type: Dessert Total Time: 2 11 hrsmins
Prep time:
Cook time:
Yield: ["36","36 cookies"]
Serving size: 36
Calories per serving: 134
Ingredients:
Cook time:
Yield: ["36","36 cookies"]
Serving size: 36
Calories per serving: 134
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, at room temp
1/4 cup cream cheese, at room temp
1/2 cup sugar
1 cup packed light brown sugar
1-1/4 teaspoons vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
Directions:
In a medium bowl, whisk together the flour, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips.
Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.
Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.
Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.
Notes:
Measure 1/4 cup cream cheese by spooning/scraping it into a dry measuring cup and leveling it off.
Source: justataste.com
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips.
Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.
Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.
Bake the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.
Notes:
Measure 1/4 cup cream cheese by spooning/scraping it into a dry measuring cup and leveling it off.
Source: justataste.com