That is why I like to bake many types of chocolate chip cookies at here, here, here, here, here, here, here, here and here to make them happy.
Like my previous bakes, my husband and son also love these chocolate chip cookies. However, unlike my previous bakes, they reckon that these chocolate chip cookies are different... These cookies taste really special!
Special? How special? See this... This is the note that my husband wrote to me:
"Just in case that I forget, these cookies are DELICIOUS!!!!!
You should make more"
These chocolate chip cookies are special being the soft kind with nice cake-like centre and milky fragrance. What is the special ingredient that make these cookies so special? It's CREAM CHEESE!!!
Besides the milky cream cheese cookies that I have baked previously, this cream cheese chocolate chip cookies recipe from Just a Taste is as good as the milky cream cheese cookies or even better with the addition of chocolate chips! Google is right that these cream cheese chocolate chip cookies from Just a Taste are truly delicious and in fact, very special too!
|Very Yummy Special Chocolate Chip Cookies|
|Cream cheese is the special ingredient!|
|Like most cookies recipes, mixing this batter is easy.|
|Chill cookie dough for at least 2 hours before baking|
|I was enjoying the milky fragrance of these freshly baked cookies...|
|What can I say? Only homemade cookies can be special :)|
Here's the recipe from Just a Taste
(with my modification and notes in blue)
Yield about 3 dozen cookies
2 1/4 cups all-purpose flour
1 tsp baking soda
(replaced with baking powder)
1 tsp 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 tsp vanilla extract
(replaced with vanilla paste)
2 large eggs
2 cups semi-sweet chocolate chips
(I used Callebaut callets with 54% cocoa)
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 mins, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the (sifted) 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 (or 170°C fan forced) and line two baking sheets with parchment paper or Silpats.
Drop 2- to 3-tbsp mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.
Bake the cookies for 9 to 11 mins, or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.
Note: Using half amount of the recipe, I have baked 24 cookies at 170°C fan forced for 10 mins.
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