Always on the looko0ut for a new chocolate chip cookie recipe, I spied this interesting one on Beantown Baker’s blog. Cream cheese in a chocolate chip cookie? Curiosity got the better of me, even though it was mentioned that the cookies are soft. I hate soft chocolate chip cookies, but still I wanted to try them.
After the dough was mixed I had second thoughts. I really, really hate soft chocolate chip cookies. So at the last minute, I decided to try to get some crispy edges by changing the baking technique. First, the dough was “cured” in the fridge for two days. Then I underbaked the cookies slightly at the recommended 375F. After they cooled, I baked them again till lightly browned. The cream cheese, browned butter and sea salt give these cookies an interesting and pleasing set of flavors, and I believe they have slightly more structure than they would have if only baked once, though the edges did not get crispy. Wonder of wonders -- my fussy hubby raved about these cookies, and I enjoyed them, too.
|Browned Butter Cream Cheese Chocolate Chip Cookies |
Source: Adapted from Beantown Baker who adapted from Becky Bakes
Rating: 8.5 out of 10
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1/2 cup (1 stick) unsalted butter
2 oz. cream cheese, soft (Note: do not use Neufchatel)
6 Tbsp. light brown sugar
6 Tbsp. granulated sugar
1/4 tsp. Morton kosher salt
1/2 tsp. pure vanilla extract
1/2 tsp. Kahlua
1/4 tsp. instant coffee powder
1 large egg
1-1/2 cups + 2 Tbsp. unbleached all-purpose flour
1/2 tsp. baking soda
1 cup semi-sweet or bittersweet chocolate chips
1/2 cup toasted chopped nuts
about 1-1/2 tsps. coarse sea salt
Melt the butter in a saute pan or fry pan over medium-high heat (about 1-2 minutes). Continue cooking until browned and giving off a nutty aroma, about 3-4 more minutes. Transfer to large bowl to cool.
Whisk cooled butter, cream cheese, sugars, salt and flavorings together until smooth. Let rest 2-3 minutes. Add egg and whisk until combined. Mix in the flour and baking soda with a spatula, just till combined. Stir in chocolate chips and nuts. Cover dough and refrigerate overnight or for 48 hours, if preferred. When ready to bake, heat oven to 375F and line baking trays with parchment. Using about 2-1/2 – 3 Tbsp. dough, make balls, then flatten between palms and place on baking sheet. Sprinkle with sea salt. Bake 8 minutes, till set but not brown; cool completely, about 15 minutes. Bake again 8-9 minutes, till lightly browned. Cool in pans 5 minutes, then turn out onto wire racks to finish cooling.
Yield: 16 (3” diameter) cookies