Wow, it's been awhile since my last post! It's been a busy season getting ready for the holidays but it's almost here. I have been crafting away here and there but nothing that I am willing to share just yet...
Today I stumbled upon a chocolate chip cookie recipe that I just had to try curtesy of Kelly Senyei over at Just A Taste. In order to make the cookies crispy on the outside and soft and chewy on the inside, this recipe had a secret ingredient - any guesses??
If you guessed Cream Cheese, you would be right on the mark! These cookies came out absolutely delicious and I will definitely be making these again!
Here's the recipe (taken directly from Just A Taste):
Secret Ingredient Chocolate Chip Cookies
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter, at room temperature
1/4 cup cream cheese, at room temperature
1/2 cup sugar
1 cup light brown packed sugar (I used yellow)
1 1/4 teaspoons vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips (I think I would try milk chocolate next time even though the semi-sweet is quite good)
Directions
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 minutes, scraping down the sides as needed. Add the eggs one at a time, beating well after each addition. Add the 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 375F and line 2 baking sheets with parchment paper.
Drop 2- to 3- tablespoon mounds of dough (I formed mine into balls and this worked perfectly) onto the baking sheets, spacing the mounds at least 2 inches apart.
Bake the cookies for 9 to 11 minutes (my oven only needed 9 minutes) or until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.
These were really great, in fact they are almost gone in my house and the recipe makes 3 dozen!! If you get a chance to try them out, let me know what you think!
Thanks for dropping by!
