Wednesday, December 18, 2013

It's been awhile...

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


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)


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!

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