Tuesday, April 24, 2012

Cream Cheese Chocolate Chip Cookies

I had been desperate for cookies for about a week, and kept eating other junk trying to satisfy the craving, which just never works. Because I had cracked into some cream cheese and had an odd amount of a brick in the fridge, I thought I'd try to find a cookie to use it in, and decided on chocolate chip.

This recipe gives an interesting texture... like some of the grocery store cookies that have an almost unbaked texture in the middle and even the crispy edges are still a bit "spongy" textured. I happened to really like them, but they won't be for everyone, so go in with full disclosure. An extra sprinkling of salt before baking really finishes them well.

Cream Cheese Chocolate Chip Cookies
adapted from BakingBlonde
6 oz cream cheese, softened 
10 T unsalted butter, melted and cooled
3/4 cup brown sugar
1 cup granulated sugar
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
2 cups plus all purpose flour
2 3.5 ounce bars Lindt salted dark chocolate, chopped (or chocolate chips)

2 tablespoons whiskey
kosher salt

Beat together cream cheese and butter. Mix in sugars. Mix in vanilla. Whisk together flour, bakind soda, and salt, then stir into batter. Stir in chocolate chips and whisky. Chill dough overnight (up to 3 days).

Preheat oven to 375. Drop large spoonsfuls of dough at least 1 1/2 inches apart on baking sheet. Sprinkle lightly with kosher salt. Bake for 10-12 minutes; cookies will not brown very much. Cool one minute on cookie sheet, then transfer to a rack to finish cooling.

Your first sheet might be a test to figure out the right cooking time... you should let a cookie cool enough to eat it and make sure it is cooked all the way to your liking.

Even if not everyone ends up loving these, lamb seemed to enjoy them...

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