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.