Chocolate Chip Cookies with a Secret Ingredient Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
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.
Note: Measure 1/4 cup cream cheese by spooning/scraping it into a dry measuring cup and leveling it off. |
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Number Of
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Number Of
Servings:3 dozen cookies |
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Notes: |
Personal
Notes: Ready to up your chocolate chip cookie game? Here are a few tips to guide you on on your path to cookie perfection:
• DO use brown sugar in addition to granulated sugar. A combination of the two sugars results in chewier cookies, while cookies made with only white sugar will be much crispier.
• DON’T use low-fat cream cheese. These are cookies, not green juice.
• DO chill the dough before scooping and baking it. The refrigeration period, which is anywhere from 2 to 72 hours, gives the ingredients a chance to bind. A cohesive dough is a better dough, and one that guarantees the cookies won’t spread too much while baking. Put simply: The longer you refrigerate the dough, the better the cookies will taste.
• DON’T over-bake the cookies. For perfect cookies with crispy edges and soft, chewy centers, remove them from the oven 2 minutes before they’re fully baked, as they’ll continue cooking and crisp up slightly as they cool.
• DO tell yourself that you’re “only going to eat one cookie” … and then eat three.
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