Cookies are quite possibly my favorite dessert. They are easy to make and the possible flavor combinations are endless! But at the end of the day, the chocolate chip cookie is still my favorite. Who can resist a rich, buttery cookie with melted chocolate chips? Not me!
For years I only used Nestle’s Tollhouse cookie recipe. Don’t get me wrong, I still use it several times a year because it’s easy to make and I know it by heart. However, a year or two ago I found Cook’s Illustrated Perfect Chocolate Chip Cookie which uses brown butter. It is incredible and the brown butter really brings out the flavors of the cookie.
I only talk about those recipes because I’m a firm believer that you can never have enough chocolate chip cookie recipes. Each one brings something a little different to the cookie and on different occasions I want a different type of chocolate chip cookie.
I recently found a chocolate chip cookie made with cream cheese. I wasn’t sure what to expect but I am so glad I tried these! The cookies were moist and chewy and I loved them! My husband also enjoyed them and these will certainly be a great addition to my chocolate chip cookie rotation.
Cream Cheese Chocolate Chip Cookies (adapted from Paper Plates and China)
1 c. butter, softened
1 1/4 c. sugar
8 oz. cream cheese, softened
1 t. vanilla
2 1/4 c. flour
1 t. baking soda
1/2 t. baking powder
1 t. salt
2 c. chocolate chips.
1. Preheat the oven to 350 degrees.
2. In a large bowl combine the butter, sugar, and cream cheese. Beat with a mixer until smooth.
3. Add in the egg and vanilla and mix well to combine.
4. In another bowl combine the flour, baking soda, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and mix well. Fold in the chocolate chips.
6. Scoop the dough by round tablespoon onto a cookie sheet. Bake for 10-11 minutes or until the tops are just starting to brown. Remove from oven and cool on a wire rack.