Secret Ingredient Chocolate Chip CookiesPosted: October 21, 2013 | |
The secret ingredient in these cookies really isn’t anything that will surprise anyone that much. It’s not the family secret you learn after you’re allowed at the grown-ups table, where the wine flows more freely than you ever imagined. It’s not the really strange show you like on Netflix, but is so embarrassing that you have to sign up for free trials with as many different email addresses as you can until you finally have to resign yourself to forking over 10 bucks a month. Just so your parents and little siblings won’t see how odd you really are. It’s not the shortcut you always take at work because your boss will totally never notice. It’s not the stash of chocolate kept on the top shelf of your closet so your roommates can’t find it.
Sure it’s a secret ingredient but it’s not something unusual. It’s in baked goods everywhere. You can make an entire cake with it. Or brownies. And it makes these cookies extra soft and tasty and chewy. What is it? Cream cheese!
Instead of shortening or butter or a butter/shortening combo, these cookies use butter/cream cheese combo that’s really great. If you don’t believe me, that’s what they put in cream cheese frosting, and we all know how delicious that is.
This is a pretty basic cookie dough, that I found on Just a Taste. It gets to rest in the fridge for a while – 2 hours at LEAST, but you can leave it there up to 3 days. The longer the better, because the ingredients will have more time to bind together. Think of how leftovers are (almost) always better than the food was on day 1. It also prevents the cookies from getting flat as they bake.
Then we’ll roll the dough into balls. Standard cookie operating procedure. Make them bigger than you think you should. I highly recommend sprinkling some sea salt on top.
Bake, and enjoy! For breakfast. I won’t tell.
Secret Ingredient Chocolate Chip Cookies
From Just a Taste
Yields about 3 dozen
2 1/4 c all-purpose flour
1 tsp baking soda
1 tsp salt
3/4 c (1 1/2 sticks) unsalted butter, at room temp
1/4 c cream cheese, at room temp
1/2 c sugar
1 c packed light brown sugar
1 1/4 tsp vanilla extract
2 large eggs
2 c semi-sweet chocolate chips
In a medium bowl, whisk together flour, baking soda, and salt.
In a stand mixer with the paddle attached, cream together the butter, cream cheese, sugars, and vanilla until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed. You can totally do this old-school style with a wooden spoon too. Just make sure your butter and cream cheese are really soft. And then eat an extra cookie at the end, because you just got an arm workout. Add eggs one at a time, beating well after each addition. Add the flour mixture, beating just until combined. Stir in the chocolate chips with a spatula.
Cover the dough with plastic wrap and refrigerate for at least 2 hours, and up to 36 hours.
When you’re ready to bake, preheat oven to 375 F and line 2 baking sheets with parchment.
Drop 2- to 3-tablespoon balls of dough onto baking sheets, making sure they’re about 2 inches apart. Sprinkle sea salt on top if desired.
Bake 9-11 minutes, or until golden brown. (You might think they’re not done, but they are. That’s how they stay soft!) Cool on baking sheet for 2 minutes and then transfer to a wire rack to cool completely.
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