Cream cheese in chocolate chip cookies? What?! This definitely falls under the “why didn’t I think of that?” category. When I first saw cream cheese chocolate chip cookies on Foodgawker I was immediately taken with the idea. I promptly filed the recipe under “to try….soon!” Of course, you know I can’t leave well enough alone so I came up with my own version that utilizes another recent cookie trend – brown butter! Cream cheese and brown butter. Oh yes, I totally went there. These cookies are a surprising combination of cakey and chewy. I would normally never go for a cakey cookie but these are strangely addicting! I will definitely make them again.
In other news. Notice any changes around here? Like a Becky Cooks tab?! Woohoo! I love bringing you tons of sweet treats. It is Becky Bakes after all. But I’m looking forward to sharing a few savory dishes from time to time, you know, just to break up the sugar rush.
Also, check out the handy new format for recipes below. You can now easily print recipes. Um…yay! Oh, and if you scope out waaay below you’ll notice some handy little share tabs that you can use for pinning and other such nonsense. Not that you’re as obsessed with pinning as I am right now! Over the weekend, Pinterest and I became official. Check it out: http://pinterest.com/beckybakesalot/ I am pumped to pin!
Back to the cookies…enjoy these my friends! I would, however, suggest setting aside a couple of cups of dough in the fridge or freezer. You’ll be glad you did (hint, hint)!
|Brown Butter Cream Cheese Chocolate Chip Cookies||
- 1 cup (2 sticks) butter
- 4 oz cream cheese, softened
- 3/4 cups brown sugar
- 3/4 cups white sugar
- 2 eggs
- 3 1/4 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups chocolate chips
- Melt the butter in a saucepan until brown and set it aside to cool.
- Cream the butter, cream cheese and both sugars together with an electric mixer until smooth.
- Add the eggs and beat until combined.
- Turn the mixer on low and mix in the flour, salt and baking soda until just combined.
- Add the chocolate chips and mix until just incorporated.
- Cover the dough and refrigerate until chilled, several hours or overnight.
- When ready to bake, preheat the oven to 375 degrees and line a few trays with baking paper.
- Roll 1/4 cup size balls of dough and place them on the trays. Flatten slightly.
- Bake for 9-12 minutes, until the edges are golden.
Measuring out the dough by a 1/4 cup makes a large cookie but I found that this method worked the best. I initially used my cookie scoop but the cookies didn’t turn out as pretty. Large scoops, rolling, and slightly flattening before baking produces a big, bakery-like cookie that’s pretty much impossible to resist!
recipe inspired by Butter