Subscribe

Ultimate chocolate chip cookies

Cream cheese is the secret ingredient in this ultimate chocolate chip cookie recipe.

  • close
    Cream cheese in this chocolate chip cookie recipe is what give this cookie its creamy texture.
    The Pastry Chef's Baking
    View Caption
  • About video ads
    View Caption
of

We now get firmly into the "GREAT" category of chocolate chip cookie recipes that I've tried in my most recent baking odyssey. What put this recipe in the Great category is this cookie delivered on several of my key chocolate chip cookie categories: it stayed thick, it looked good, it had crisp edges when freshly baked and just barely lukewarm and it was chewy.

The cream cheese gave it a smooth texture, not only in appearance but also in texture. It was chewy but more creamy than chewy, probably also from the cream cheese. But don’t worry if you don’t like cream cheese (I typically don’t); you can’t taste the cream cheese in this one. It plays more of a role with the texture than the taste.

If you want to impress your friends and family with a “professional” looking cookie, this would be a good, I mean great, choice.

Recommended: 20 chocolate chip cookie recipes

Ultimate Chocolate Chip Cookies
From Lovely Little Kitchen

1/2 cup butter
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
2 ounces cream cheese, softened
1 egg, plus 1 egg yolk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cornstarch
2 cups semisweet chocolate chips

1. Heat butter in a heavy-bottomed saucepan over medium heat until melted. Continue cooking until milk solids turn light brown and a nutty fragrance emerges. Set aside to cool slightly before refrigerating until a soft solid.

2. Cream cooled browned butter with brown sugar and granulated sugar on medium speed until light and fluffy. Add the cream cheese and mix until incorporated.

3. Add egg, egg yolk and vanilla until combined.

4. In a separate bowl, mix flour, baking soda, salt and cornstarch.

5. With mixer on low speed, gradually add the flour until just incorporated. Add chocolate chips and mix,
Scoop 1/4 cup of dough and pat into a thick disc, about 1/2-inch thick. Repeat with remaining dough, cover, and chill or freeze for several hours or overnight.

6. Preheat oven to 350 degrees F. Line baking sheets with parchment paper and space cookies evenly. Bake 11-13 minutes or until edges are golden brown and middles no longer look raw. Cool briefly on baking sheets then move to wire rack to cool completely.

Related post on The Pastry Chef's Baking: Chewy chocolate chip cookies

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

About these ads
Sponsored Content by LockerDome
 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
FREE Newsletters
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK