Do you remember the Great Fridge Purge of Christmas ’14 that I have talked about before? The merciless using up of everything in my fridge and pantry before we left Edmonton and came here to Phoenix? I was a complete hard nose about it, we bought nothing excepting fresh fruit and vegetables for more than a month and used up everything out of my pantry, freezer and fridge.
Well, these cookies came about because I needed to use up chocolate chips from my pantry and cream cheese from my fridge. Yes, chocolate has an expiry date and I had several bags of chocolate baking chips that I had to use up before we left. Apparently I need to be checking the dates when I purchase chocolate chips because there should have been no way that I had bags bordering on expiring, not with how often I bake!
And so these cookies were born. I was surprised, in all honesty, how seriously darn good they are. They are richer, tangier and most certainly moister with cream cheese baked into them.
I also cranked up the amount of vanilla and trust me, you want to use a tablespoon. It adds to the whole cheesecake taste that we are going for.
It’s a good thing I don’t make resolutions, because these cookies are a diet-breaker. There’s no way that you can eat just one of these!
So, are you on board with giving these a whirl? I’m really dying to know what you think!
Love you more than chocolate,
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 8 ounces cream cheese softened
- 1 tbsp vanilla
- 2 cups chocolate chips
- Pre-heat your oven to 350 degrees.
- Beat together the butter,white sugar, brown sugar, and cream cheese.
- Add the egg and vanilla, mix well.
- Whisk together the flour, baking soda, and salt in a separate bowl. Add to the wet ingredients slowly, mixing well after each addition.
- Mix in the chocolate chips.
- Using a standard cookie scoop or a tablespoonful, drop dough onto parchment lined cookie sheets.Bake at 350 for 9-11 minutes until the edges are browned and baked. Remove and cool on cookie sheets.
- The secret to these is to make sure you underbake them slightly.
- Serving Size: 31/2 dozen