Softbatch Cream Cheese Chocolate Chip Cookies and Chocolate Chips

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These are some of the best chocolate chip cookies I have ever made.

When you really crave chocolate and nothing else will do, do it.

I've made Softbatch cream cheese chocolate chip cookies, set 1 million times, and white chocolate cream cheese cookies. It was time for a chocolate version.

The cookies are deep, dark, forgiving, and cream cheese helps keep them softer and more moist. By making cream cheese cookies, I discovered that cream cheese helps to intensify the buttery flavor and you are left with cookies with unmatched richness.

Use old brick-style cream cheese. Cream cheese "beaten" or "spread" is not thick enough, has too much water content and cookies will spread. You can use the lite brick style, but not fat-free, because some fat is needed to properly bond the ingredients.

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Cornstarch gives softbatch cookie-style softness and stays that way for days as long as you don't bake them too much. Given its dark color, it is visually difficult to determine when chocolate cookies are made and it is easy to bake. Plus, cocoa powder has a drying effect, so watch them carefully and throw them away before you think they're ready.

The cookies are decadent, dense, and wonderfully thick. For thick cookies, you need to plan ahead and chill the dough. The soft, warm dough straight out of the bowl containing softened butter and softened cream cheese will never bake into thick, puffy cookies.

If you use a cookie spoon and bake in a Silpat, even better. All of these little cookie-baking tricks add up to help you make bakery-style cookies at home.

Just wait until you sink your teeth into these and all that chocolate.

Heavenly.

Softbatch Cream Cheese Chocolate Chip Cookies and Chocolate Chips

These are some of the best chocolate chip cookies I have ever made. When you really crave chocolate and nothing else will do, do it. The cookies are deep, dark, forgiving, and cream cheese helps keep them softer and more moist. Use old brick-style cream cheese. Cream cheese "beaten" or "spread" is not thick enough, has too much water content and cookies will spread. You can use lite brick style, but not fat free. The cornstarch gives them softbatch-style softness and stays that way for days, but don't over-bake them. The cookies are decadent, dense, and wonderfully thick.

Ingredients:

1/2 cup (1 stick) unsalted butter, softened 2 ounces (1/4 cup) brick-style cream cheese (brick-lite style is fine, but don't use 'shake' or 'spread') 3 / 4 cup light coffee sugar, packed 1/4 cup granulated sugar 1 large egg 1 tablespoon brewed coffee, optional but recommended (leftover morning tea is fine) 2 teaspoons vanilla extract 1/2 cup cocoa powder natural unsweetened 1 teaspoon instant espresso powder, optional but recommended purpose flour 2 teaspoons cornstarch 1 teaspoon baking soda 1/2 teaspoon salt, or to taste 12 ounces (2 cups) semi-sweet chocolate chips

Addresses:

  1. Add butter, cream cheese, sugars, egg, optional coffee (does not make cookies taste like coffee, serves to enhance chocolate flavor). ), vanilla and beat on medium-high speed until creamy, light and fluffy, 4 to 5 minutes.
  2. Stop, scrape down the sides of the bowl and add the cocoa powder, the optional espresso powder (it doesn't make the cookies taste like coffee, it serves to enhance the flavor of the chocolate) and whisk on medium-high speed until combined, from 1 to 2 minutes.
  3. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until combined, about 1 minute.
  4. Add chocolate chips and beat on low speed until combined, about 30 seconds.
  5. Using a large cookie spoon, a 1/4 cup measurement, or your hands, form about 16 equal-size batches of dough, roll into balls, and flatten them slightly. Tip: Strategically place a few chocolate chips on top of each mound of dough by taking the shavings from the bottom and adding them on top.
  6. Place the mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with dough not refrigerated because cookies will bake thinner, flatter, and more likely to spread.
  7. Preheat oven to 350F, line baking sheet with Silpat, or spray with cooking spray. Place dough mounds on a baking sheet, spaced at least 2 inches apart (bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are ready, even if slightly raw or bright in the center; do not over bake, which is easy to do with chocolate chip cookies. Cookies harden as they cool, so take them out before you think you need to. Let the cookies cool on the baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a wire rack.
  8. Cookies will stay airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, the unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as you like and save the remaining dough for baking in the future when you want.

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