Thursday, September 9, 2010

Cream Cheese filled Chocolate Chip Cookies

These cookies were incredible. I found the original recipe on Baking Bites, but modified the filling and made the cookies slightly smaller. Her cookies were HUGE. I did make a couple really big ones, but preferred a little bit smaller cookies. And by small, I still mean these are bigger than your average cookie. About twice as big or even bigger... they just aren't dinner plate size. Although if you want a cookie that size these would be great for it. I really like the texture of these, plus the cream cheese filling is fantastic. How can you go wrong with cream cheese? You just can't. These make a great gift for neighbors or friends... I had to give most of mine away or otherwise I would have consumed them all. SO. GOOD.

Cream Cheese-Stuffed Chocolate Chip Cookies
2 1/4 cups all purpose flour
3/4 tsp baking powder
3/4 tsp salt
1 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
1 large egg
2 tbsp milk
1 tsp vanilla extract
2 cups chocolate chips

Cream Cheese Filling
8-oz cream cheese, room temperature
1/2 cup white chocolate chips or 2-oz white chocolate, melted and cooled
3 tbsp powdered sugar
1 tbsp granulated sugar
1 tsp vanilla extract

First, make the cookie dough. In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, cream together butter, sugar and brown sugar until light. Beat in egg, milk and vanilla extract. With the mixer on low speed or by hand, blend in the flour mixture, stirring only until no streaks of flour remain. Stir in chocolate chips.
Make the cream cheese filling. Combine all filling ingredients in a medium bowl and mix at medium-high speed until smooth. Set aside.
Preheat oven to 350F. Line a baking sheet with parchment paper.
I deviated from the original directions here because I didn't want the hassle. I stuck my dough in the fridge for about an hour. Then I took globs of dough, pressed them a little flat with my hands, and made a little hollowed out center for the cream cheese. After spooning the cream cheese in the hole, I wrapped the rest of the dough around the cream cheese filling and pressed to seal the hole. I'm not very articulate, so I'll include the original instructions:

Divide dough into two equal parts. Place each on a sheet of wax or parchment paper and shape into a log. Wrap in paper and chill logs for 1-2 hours, until firm.
Remove dough logs from the fridge. Using a sharp knife, divide each log into eight even slices (total of 16 big slices of cookie dough).
Working with one piece of cookie dough at a time, flatten the dough into a 3-4-inch wide dish between your palms. Place about 1 tbsp cream cheese filling in the center of the dough, then pinch the sides of the dough together to seal. Work carefully so all the filling is sealed inside. Place on the baking sheet. Repeat with remaining dough.
Either method will work. It just depends on what works for you. My way you can make the cookies smaller, The other way gives you 16 cookies. No more, no less.

Bake for 15-18 minutes, until cookies are golden brown around the edges. Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

3 comments:

Celeste said...

MMMM! These sound divine! Cream cheese makes everything better!

Kinsey said...

Are you SERIOUS!!?? Just when I thought chocolate chip cookies were perfect, you go and add cream cheese! Brilliant! Can't wait to try them.

Miranda Townsend said...

Definitely making these tomorrow!