On Sunday morning, I took out ingredients for a cake, stared at them for a bit, then put them all away, flopped on the bed and pretty much stayed that way all day. I didn’t feel like baking. This very rarely happens, but bakers’ block is a real thing with me. And when I try and power through it, I inevitably destroy whatever it is I am baking.
Luckily, these cookies were made in a fit of enthusiasm on Friday night. You would think after a full day of work and a long week, bakers’ block would be more appropriate then than on a Sunday, no?
But apparently, where there are chocolate chips, there is a way.
Because I made the dough overnight, it took all of 10 minutes to have fresh cookies for breakfast on Saturday morning, that also came with the first showers of the monsoon! Not the greatest shooting conditions but raaaaaain!
And hot cookies 😀
Soft, thick, chewy, squidgy chocolate chip cookies made richer with cream cheese, because sometimes, even a good thing can be messed with.
A long time ago, I’d experimented with cream cheese cookies but they weren’t particularly great looking. These guys, with all those melty chocolate and crispy-edged awesomeness, are worth many many mentions. I used Guittard’s baking chips this time, which I pounced on in London and I’m crushing on them big time. They’re large, perfectly bittersweet and so intensely chocolatey. I even added some of their milk chocolate chips and the combination was sensational.
By simply swapping out a little of the butter with cream cheese, you suddenly have a cookie with a lot more oomph, if I may? Cakier than a regular chocolate chip cookie, but with a flavour that’s much deeper than any other. The dough gets a little stickier than is humanly possible to handle, but power through, because in the end you get more than what you deserve for your efforts 🙂
- 1 and ¼ cups regular flour
- 1 tsp baking soda
- ¼ cup butter at room temperature (if using unsalted, add ½ tsp salt to the flour)
- ¼ cup cream cheese at room temperature
- ½ cup caster sugar
- ¼ cup brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 cup dark chocolate chips
- ½ cup milk chocolate chips
- Sift the flour, baking soda and salt if using. Set aside.
- Cream the butter, cream cheese and sugars till fluffy. Add the eggs and vanilla and beat well.
- Fold in the dry ingredients. You will have a thick, sticky dough. Fold in the chocolate chips.
- Cover the bowl and chill for at least 2 hours or overnight, which is preferable in hot weather because the cream cheese makes the dough very, very soft.
- When ready to bake, preheat the oven to 170 C and grease a baking tray or line with a silicone sheet.
- Shape the chilled dough into roughly golf-ball sized rounds and place on the sheet, at least 1 inch apart. Press down lightly on the tops. If the dough sticks to your hands too much, wash and dry them at regular intervals. Put the remaining dough back in the fridge till the first batch is done.
- Bake for 10 to 12 minutes, till the sides and tops are lightly browned. These cookies will remain on the softer side, but you could bake them longer for a crunchier texture. If after baking, you find the cookies thicker than you want, press down on the tops with the back of a spoon, very lightly.