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Cream Cheese Chocolate Chip Cookies {And a Birthday Wish}

I am not a “morning person”. {This is probably a gross understatement.} My brain doesn’t deal well with noise and it certainly doesn’t “get” jokes pre-coffee. It just doesn’t. My husband is the only person who can make me laugh before my morning cup of Joe – other people just get an evil glare.

American Heritage Cooking

Truthfully, he can make me laugh almost anytime. Even when I’m mad, or sad or just in a pissy mood (hey, it happens!). This is one of the many reasons that I married him: his magical ability to lift me out of a funk and brighten my day. This is his superpower

CREAM CHEESE CHOCOLATE CHIP COOKIES {AND A BIRTHDAY WISH}
Yields 24
I am not a “morning person”. {This is probably a gross understatement.} My brain doesn’t deal well with noise and it certainly doesn’t “get” jokes pre-coffee. It just doesn’t. My husband is the only person who can make me laugh before my morning cup of Joe – other people just get an evil glare.
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Prep Time
15 min
Cook Time
12 min
Prep Time
15 min
Cook Time
12 min
159 calories
23 g
21 g
7 g
2 g
4 g
38 g
91 g
13 g
0 g
2 g
Nutrition Facts
Serving Size
38g
Yields
24
Amount Per Serving
Calories 159
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 21mg
7%
Sodium 91mg
4%
Total Carbohydrates 23g
8%
Dietary Fiber 1g
3%
Sugars 13g
Protein 2g
Vitamin A
3%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup unsalted butter, softened
  2. ¼ cup cream cheese, softened (don’t use fat free, light or whipped cream cheese!)
  3. ¾ cup light brown sugar, packed
  4. ¼ cup granulated sugar
  5. 1 large egg
  6. 2 teaspoons vanilla extract
  7. 2 ¼ cup all-purpose flour
  8. 2 teaspoons cornstarch
  9. 1 teaspoon baking soda
  10. ¼ teaspoon salt (kosher or sea salt)
  11. 1 cup semi-sweet chocolate chips (I use Ghirardelli)
  12. ½ cup bittersweet chocolate chips (I use Ghirardelli)
Instructions
  1. Whisk together in a medium bowl the flour, cornstarch, baking soda and salt. Set aside.
  2. Cream butter, cream cheese, sugars, egg and vanilla together on medium-high speed until light and fluffy. I use a stand mixer with the paddle attachment.
  3. Reduce the speed to low and slowly add the flour mixture. After each addition mix until just incorporated. I do 5-7 small additions.
  4. Add the chocolate chips and mix briefly to distribute.
  5. Averie pre-scoops her cookies and then refrigerates. I didn’t find this necessary. I actually baked one right after mixing (#impatience) and it was just as thick as the ones I baked the next day. I do, however, think the flavors are enhanced after a little refrigeration, so I would suggest refrigerating the dough 2 hours or up to 3 days before baking. When you are ready to bake, proceed to the next step.
  6. Pre-heat the oven to 350° and line baking sheets with parchment paper. Scoop the dough using a 2” cookie scoop or a ¼ cup measuring cup and place 2” apart on the cookie sheet. These cookies really don’t spread that much.
  7. Bake 11-12 minutes. The sides should just be starting to brown. You don’t want them to be brown. Just have a nice kiss of color. Let them cool 5 minutes on the baking sheet and then move to a wire rack to cool completely.
Notes
  1. Recipe very slightly adapted from Averie Cooks
beta
calories
159
fat
7g
protein
2g
carbs
23g
more
Adapted from americanheritagecooking
Foodietummy https://foodietummy.com/

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