It all started with this recipe that I saw on Pinterest. for Salted chocolate bark, which I have not made.
I saw on the bottom of the page "you might like this" and that is where I saw the recipe for cream cheese chocolate chip cookies. here.
Then I saw where that recipe came from and that was here.
Then I saw where that recipe came from and that was here.
Then I saw where that recipe came from and that was here.
The cookies are really wonderful. They are soft and thick and have just the right amount of chocolate in every bite. The recipe is also egg free. I was thinking of tossing in at least one egg, but the recipe doesn't even need it. Great for egg allergies.
Cream Cheese Chocolate Chip Cookies
Ingredients:
6 ounces cream cheese, softened
12 Tablespoons butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups plus 3 Tablespoons all-purpose flour
1 1/2 cups semi-sweet and milk chocolate chips combined
Directions:
Preheat the oven to 325F. and line baking sheets with parchment. In a large mixing bowl or bowl of stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the dry ingredients and mix until mostly combined and no dry streaks remain.
Scoop or roll dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Bake the cookies for 12-16 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.
Makes about 3 dozen.
(the original recipe calls for you to just flatten the cookies slightly with the palm of your hand, do not flatten it all the way.) I did not do that this time and the cookies came out just fine. You can find the recipe that I followed here.
Happy Baking
~Michelle
