I’ve read so many great food blogs lately that I’ve gotten excited about starting my own! My husband Dave came up with the name–I wanted something that would reflect the main topic of food, as well as my interest in the science of food and cooking.
I had a professor once who started his course by discussing the physics of crumbly cookies. That same day, he brought us cookies that his wife had made. They were these delicious cream cheese chocolate chip cookies, and I’ve been wanting to make them since. This seemed like the perfect way to start my blog!
I love chocolate chip cookies. And I love cream cheese. I think these cookies are quite delicious. Dave isn’t as impressed, but he’s not as in to cream cheese as I am. Regardless, these will be a nice change from my regular chocolate chip cookie routine. I know the final result will be good when I can’t resist the dough!
Printer Friendly Recipe
Cream Cheese Chocolate Chip Cookies
Makes about 4 dozen cookies
2½ cups (12.5 ounces) unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
16 tablespoons (2 sticks) butter, softened
8 ounces cream cheese, at room temperature
¾ cup (5.25 ounces) light brown sugar
¾ cup (5.25 ounces) granulated sugar
½ teaspoon vanilla extract
2 cups (12 ounces) semi-sweet chocolate chips
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Whisk the flour, salt and baking soda in a medium bowl; set aside. Beat the butter, cream cheese, and sugars until creamy; add the egg and vanilla and beat until combined. Add the flour mixture and mix until just combined. Stir in the chocolate chips.
2. Drop dough by 1-inch spoonfuls onto cookie sheet, about 2 inches apart. Bake until brown around edges and center is set. 8-10 minutes. Cool on a cookie sheet for 2 minutes; transfer to a wire rack to cool completely.