Posting date is June 9!
CREAM CHEESE CHOCOLATE SNACKING COOKIES
Yield: 24 to 36 cookies
4 ounces cream cheese, room temperature
8 ounces (2 sticks) unsalted butter, cool but not cold
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup dark unsweetened cocoa powder (like Valrhona)
3 ounces good-quality dark chocolate (60 to 72%), melted and cooled
8 ounces semisweet chocolate chips
In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, butter, and sugars together on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and add the eggs, one at a time, beating well after each addition. Add the heavy cream and vanilla and beat until just incorporated.
In another bowl, whisk together the flour, baking soda, salt, and cocoa powder. Add the dry ingredients to the cream cheese mixture and mix on low speed until just incorporated. Do not overmix. Add the melted chocolate and chocolate chips and stir until just combined. Refrigerate the mixture for about 15 minutes.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of the dough 1 1/2 inches apart onto the prepared baking sheets. (Alternatively, use a tablespoon to measure then drop the dough.) Bake for 10 to 12 minutes, rotating the baking sheets halfway through the baking time, until cookies are set. (Note: You can make slightly larger cookies if you like; they will take 1 to 2 minutes longer to bake.)
Remove the baking sheets from the oven and place on wire racks to cool for 5 minutes. Use a spatula to transfer the cookies to the racks to cool completely. The cookies can be stored, in an airtight container, for up to 3 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
These are so good. Made them this week and shared at the office.
Good to hear Sandra! How did yours come out? My first round tasted great but came out flat.
Good to hear Sandra! How did yours come out? My first round tasted great but came out flat. Boo.
They’re a great sharing cookie and I think they would travel and maybe even freeze well!
should we add more flour..so they won’t be flat?
I would avoid this route, Virginia, as you may end up with a tougher, drier cookie. Good thought, though!
I chilled my dough overnight after having my first batch go flat, then tried baking them at 350, 375 and 400 the next morning, and those (baked at 400) ended up looking the most attractive, IMHO.
I chilled my dough overnight too…maybe next batch I will try at a higher temp. Good idea! Thanks!
Mine came out the oven all puffed up, but once cooled flattened. But they were still so tender. Chilling the dough definitely helps. I generally freeze my cookie dough (already shaped into balls) and bake from frozen. (that helps)
Mine came out of the oven looking gorgeous, and flattened out as the cooled also. They are tasty though! They do freeze well Mark, great minds. :)
Mine were flat as well. These were good, but nothing to write home about, in my opinion. I think I expected more.
Me, too!
Mark…thanks for your idea about adding more flour..looks like I am going to try chilled dough in a hotter oven