I ran out of cream cheese once and made the cookies using all butter–they still turned out great. Don’t worry, they will still be soft and chewy. With cream cheese in the dough, I noticed that the cookies will brown more on their tops than if only butter is used. Taste testing right away is highly recommended! Remove from the pan with a spatula and set baked cookies on a wire rack to cool. They shouldn’t spread too much–if they do, something is wrong, like you might have over-mixed the dough.īake in a preheated oven set at 375☏ for about 8-10 minutes depending on your pan and oven. The dough will be soft and sticky, so it might get messy!Įvenly space the cookie dough on the pan so the cookies have room to spread. I generally drop mounds that are just short of 1 tablespoon. The size of the mound of cookie dough depends on how large you want your cookies. I end up fitting 12 on each sheet (15″ x 10″). Using two teaspoons, drop blobs of cookie dough onto a cookie sheet. Then finish mixing until all the flour disappears and is fully incorporated. When you can still see evidence of flour, add in the chocolate chips. Then it’s time to reduce the speed of the mixer to the lowest speed and gradually but quickly add in a mixture of flour, baking soda, and salt. This is one of the keys to having a great tasting chocolate chip cookie (as I found out when I once forgot to add it in!). If you don’t do this, the mixture may curdle. Reduce speed to medium and add one egg at a time, incorporating each egg completely before adding the next egg. The photo below shows how this mixture starts out.Īfter 3 minutes, the mixture should look like this. Using an electric mixer with the paddle attachment, beat together butter, cream cheese, and brown sugar until light and fluffy, about 3 minutes on medium high-speed. Also, the eggs should be at room temperature. īefore starting on preparing the cookie dough, make sure your butter and cream cheese have been standing at room temperature at least a couple of hours so that they have softened. ![]() Right now, this recipe has climbed up to the top of the ranks as the best chocolate chip cookie recipe we’ve tried to date. The cream cheese adds a nice flavor to the cookie that just can’t be beat and seems to contribute the “soft” part of the phrase, soft and chewy. If you are a chocolate chip cookie fan and don’t mind cream cheese hidden in your food, you absolutely must try out this recipe. We also only used brown sugar instead of a combination of white and brown sugars as you’ll see in most traditional recipes. The mystery ingredient we used this time was cream cheese. I have a partner on my quest!Ī few weeks ago, we tried out something new to see if we could make the soft and chewy chocolate chip cookie of our dreams. I’ve gotten my 9-year old daughter on the chocolate chip cookie band wagon too. I’ve tried baking the cookies at a higher temperature or a lower temperature, taking the cookies out of the oven when still half raw, adding ground oats, increasing the butter content, putting the dough in the refrigerator for a while, and who knows what else. To get the right level of chewiness at home has been a challenge. But the cookie has to be soft and chewy or it’s not worth the calories. I have to admit that I am a die-hard chocolate chip cookie fan.
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