INGREDIENTS
6 ounces cream cheese, softened
12 tablespoons butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups plus 3 tablespoons all-purpose flour
1 1/2 cups semi-sweet chocolate chips, mini chocolate chips work best
DIRECTIONS
If you're making cookies and not just dough, preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners.
Put the flour in an even layer in a large 12-inch skillet and, over medium heat, cook it, stirring often, until it’s golden. Remove from skillet and let cool.
In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla.
Add the dry ingredients and mix until mostly incorporated by a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain. Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way).
Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.
If you just want cookie dough bites to eat, use your cookie scoop to measure onto a baking sheet. Smooth dough into balls by rolling with your hands. Then press slightly so they are like little disks. Freeze for about an hour before removing form baking sheet and putting in a freezer safe container.
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