Chelsea Bakes - Cream Cheese Chocolate Chip Cookies

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips offer a richer flavor.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds add crunch without allergens.

Melt or soften 1 stick of unsalted butter.

Add 1/4 cup of regular cream cheese (like Philadelphia) to the bowl.

Add 2 teaspoons of vanilla extract.

Add 1 large egg yolk to the mixture.

Add 3/4 cup of light brown sugar and 1/4 cup of granulated sugar to the bowl.

Mix the ingredients with a stand mixer for 5 minutes or a hand mixer for 6-7 minutes on medium-high speed until creamy and fluffy.

Add 2 and 1/4 cups of all-purpose flour, 2 teaspoons of cornstarch, 1 teaspoon of baking soda, and a pinch of salt to the mixture.

Mix the dry ingredients with the wet ingredients on medium-high speed for about 1 minute, scraping down the sides to incorporate all flour.

Add 2 cups and 1/4 cup of chocolate chips (a mix of milk chocolate and semi-sweet) to the dough and mix until evenly distributed.

Refrigerate the cookie dough balls for a minimum of 2 hours or up to 5 days.

Use a 1-inch cookie scoop to form dough balls and place them 2 inches apart on a baking sheet.

Cover the cookie dough balls with cling wrap before refrigerating.

Preheat the oven to 350°F (175°C) after the dough has chilled.

Bake the cookies for 8-9 minutes, watching for the edges to set and the tops to be glossy.

If the dough has been refrigerated overnight, let it sit for 15 minutes before baking and adjust baking time if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens