Want the most delicious cookies you've ever tasted? Of course you do!
Cream cheese takes baked goods to a whole new level of delicious. Making these cookies so puffy and just the perfect blend of soft, chewy and gooey.
The recipe makes about two dozen, depending on how large you like your cookies! Read no further if you are on a diet because this may be the fattest thing I've ever made.
INGREDIENTS
1 bar semisweet baking chocolate chopped
1 cup milk chocolate chips
1 stick butter, softened
3 oz cream cheese, softened
4 Tbsp Real Maple Syrup, no fake 2% syrup high fructose crap
3/4 cup evaporated cane juice
1/2 cup whole wheat flour
1 cup unbleached all purpose flour
1 egg
2 tsp vanilla extract
1 tsp baking soda
MAKES 2 DOZEN
1. Preheat oven to 375F. Cream together evaporated cane juice, maple syrup, butter, cream cheese, egg, vanilla extract and baking soda until well blended in bowl of stand mixer or by hand with rubber spatula
2. Mix in flours to cream cheese mixture. Blend well enough without overmixing
3. Gently fold in chocolate chips
4. Using a tablespoon and knife, scoop out balls of dough and scrap onto parchment paper lined cookie sheets.
5. Now, you can do one of two things, let these cool in the fridge for 30+ minutes for extra puffy cookies, or put directly into preheated to 375 F oven. I'm impatient, so usually these go straight to the oven so I can stuff my face ASAP.
6. Bake for 10-12 minutes and let cool. Now enjoy& share if you can. Or make another batch before anyone comes home to know the first ones went missing, up to you, judgment free zone.
1/2 cup whole wheat flour
1 cup unbleached all purpose flour
1 egg
2 tsp vanilla extract
1 tsp baking soda
MAKES 2 DOZEN
1. Preheat oven to 375F. Cream together evaporated cane juice, maple syrup, butter, cream cheese, egg, vanilla extract and baking soda until well blended in bowl of stand mixer or by hand with rubber spatula
2. Mix in flours to cream cheese mixture. Blend well enough without overmixing
3. Gently fold in chocolate chips
4. Using a tablespoon and knife, scoop out balls of dough and scrap onto parchment paper lined cookie sheets.
5. Now, you can do one of two things, let these cool in the fridge for 30+ minutes for extra puffy cookies, or put directly into preheated to 375 F oven. I'm impatient, so usually these go straight to the oven so I can stuff my face ASAP.
6. Bake for 10-12 minutes and let cool. Now enjoy& share if you can. Or make another batch before anyone comes home to know the first ones went missing, up to you, judgment free zone.
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