Chocolate Chips Cookies

Chocolate Chips Cookies Recipe

Makes ≈ 18 x 1.7 ounces (50g) Cookies

3 ounces (90g) cream cheese, at room temp
1 stick (120g) unsalted butter, at room temp
1/4 tsp (1g) salt
1/3 cup (60g) granulated sugar
1/3 cup (60g) muscovado sugar* or grated piloncillo (panela) or brown sugar mixed with 1 Tbsp (15ml) molasses
1 ea. (50g) large egg, at room temp
1 vanilla beans, scrap out the seeds or 1 tsp (5ml) vanilla extract
2 cups (300g) all-purpose flour
1 tsp (5g) baking soda, sifted
1 tsp (5g) baking powder, sifted
7 ounces (200g) dark chocolate discs or chips (64 to 72% cocoa content)

*Also known as Barbados sugar / molasses sugar. In addition to enhance the texture, muscovado sugar gives an incomparable caramely-rich flavor which pairs so beautiful with chocolate.

In a stand mixer fitted with the paddle attachment or food processor, cream butter, cream cheese, sugars and salt until smooth. Add the egg and vanilla. Add the flour mixed with baking powder and soda in 2 times and mix until just combined scraping down the sides of the bowl as it goes. Transfer cookie dough in a large bowl and mix in chocolate chips. Scoop out cookie dough into 18 x 1.7 ounces (50g) portions and chill for up to a week. Flatten cookies a bit before baking.

Set the oven rack adjusted to the middle position and bake cookies in a preheated 350ºF (180ºC) oven for about 14 minutes (one tray at a time).
Cool to room temperature. Cookies can be stored at room temperature for up to 3 days. Enjoy!

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