Cream Cheese Chocolate Chip Cookies

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I love cream cheese and I’ve been meaning to introduce it in cookies for the longest time, so the other day I gave it a try and the results came out wonderfully. I used a combination of cream cheese and a little bit of butter.  The cookies didn’t spread much in the oven, but I ended up with small, cakey, chocolatey balls of pure and moist deliciousness, and the taste of the cream cheese was very present too, so that was a plus. I guess they’ll hold in an air tight container for a couple of days but I can’t say for sure, mines did not last that long.

Enjoy!

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Cream Cheese Chocolate Chip Cookies

  • Servings: 25 medium-small cookies
  • Time: 12 to 24 hours
  • Difficulty: easy
  • Print

Ingredients
1/4 cup (1/2 stick) butter
1/2 cup cream cheese (don’t use fat-free or whipped cream cheese)
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Pinch of ground nutmeg
2 1/2 cups semi sweet chocolate chips or chunks (I used a combination of the two)
Coarse salt to sprinkle

Instructions
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, sugars, egg and beat them at medium speed until well combined, light and fluffy for about 5 to 7 minutes.
2. In another bowl combine the flour, baking soda, salt and nutmeg. Scrap the sides of the bowl and add the dry ingredients to the bowl in the stand mixer. Mix them until just combined, about 1 minute.
3. Add the chocolate chips and chunks and beat it just a moment, you can even fold it by hand or with a spatula.
4. Cover the dough with plastic wrap (the plastic wrap touching the bowl, don’t cover the whole bowl) and refrigerate overnight, ideally for 24 hours (I really like my cookies when they have had time to rest and for the ingredients to combine flavors for 24 to 36 hours in the fridge)
5. Preheat oven to 375ºF and line a baking or cookie sheet with parchment paper. With an ice-cream scoop, scoop the dough into balls, place them on the baking sheet about 2 inches apart and sprinkle them with coarse salt.
6. Bake for about 6 to 9 minutes, until the edges are set and the middle is beginning to. Think that when they cool they’ll firm up. Allow cookies to cool on on the baking sheet for a couple of minutes and then transfer to a cooling rack for about ten minutes (if your appetite and those of the ones that surround you allow you to) and enjoy!

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