Monday, December 9, 2013

Cream Cheese Chocolate Chip Cookies

By: Leah Bieszczad
Have you ever heard of Goosnaugh Cakes, Hamantashen or Pfeffernůesse cookies? Neither had I until I perused Ester Brody’s, The 250 Best Cookie Recipes. If you are looking for original recipes with straight forward ingredients this book is for you.

The 250 cookie recipes all include easy-to-follow directions with helpful tips on storage, ingredient methods and a troubleshooting section. With so many cookie swapping parties and the holidays coming up, there is definitely a wide variety of unique recipes here. If you are like me, it will be hard to decide on just one.

After marking about 12 recipes with my trusty Post-It notes, I decided on these simple, but delectable Cream Cheese Chocolate Chip Cookies. Frankly, anything that involves cream cheese and chocolate is a no-brainer for me. They were light, chocolaty and delicious. I am officially adding these cookies to my rotation!

Cream Cheese Chocolate Chip Cookies
(printable recipe)
1 package (10 oz) mini chocolate chips, divided
2 ¼ cup all-purpose flour
1 ½ tsp baking soda
1/2 cup of softened butter
1 package (8oz) softened cream cheese
1 ½ granulated sugar
1 egg
½ chopped nuts

Preheat the oven to 350°

1. In a saucepan over very low heat, melt 1 cup of chocolate chips

2. In a bowl, mix together flour and baking soda

3. In another bowl, beat butter, cream cheese and sugar until smooth and creamy. Beat in egg until well incorporated. Beat in melted chocolate until well combined. Add flour mixture and mix well. Fold in nuts and chocolate chips.

4. Drop by tablespoons about 2 inches apart onto cookie sheet. Bake in preheated oven for 10-12 minutes or until cookies are firm around the edges. Immediate transfer to wire racks to cool.

Makes about 4 dozen


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