SECRET INGREDIENT CHOCOLATE CHIP COOKIES yield: ABOUT 3 DOZEN COOKIES prep time: 2 HOURS (INCLUDES CHILLING) 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 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. Kellys Notes: Measure 1/4 cup cream cheese by spooning/scraping it into a dry measuring cup and leveling it off.
Posted on: Thu, 20 Mar 2014 08:00:10 +0000
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