Christmas was last week with the New Year arriving in 2 days, and I am craving chocolate. Christmas cookies are all about shortbread and thumbprint cookies with jam. I also made ginger cookies which just makes my whole house smells like Christmas. So it is no wonder I am looking through all the recipes for something chocolate. Unfortunately, adding cream cheese to cookies makes them so moist and creamy that I have a hard time just eating one.
This is my New Year's resolution, trying only to eat one cookie a day. This should be torture; let's see how long it lasts.
Try one of my other chocolate cookies to satisfy your sweet tooth!
Adapted from Yellow Bliss Road
My Favorite Cream Cheese Chocolate Cookies
Barbara HallThe greatest reason for adding cream cheese to a cookie recipe is that it adds a creaminess to the cookie that you just can't get with any other ingredient. It also helps cut down on the sweetness so you can taste the chocolate.
Ingredients
- 8 oz Cream Cheese room temperature
- ½ cup Butter unsalted 1 stick room temperature
- 1 ½ cup Sugar white 297 g
- ½ teaspoon Vanilla Extract
- 1 ¾ cups All-purpose flour 210 g
- ¾ cup Unsweetened cocoa powder 63 g
- 2 teaspoon Baking powder 8 g
- 2 Eggs
- ½ teaspoon Kosher Salt
- Powdered sugar To sprinkle on top
Instructions
- Turn your oven on to 350°F to preheat, mine takes about 20 minutes more to get to that temperature after the buzzard goes off for the preheat setting on my oven. Line 2 cookie pans with parchment paper or silicone mats. I buy parchment paper sheets that fit flat on my pan which are just thrown away after I take the cookies off.
- Weigh or measure into a medium bowl your flour, cocoa powder, baking powder, and salt and whisk till the cocoa powder is mixed throughout the flour. Set the bowl aside.
- In a stand mixer or hand-held beat the cream cheese and butter on medium-high (this is a 6 on my KitchenAid ) till fluffy. This should take about 1 to 2 minutes. Turn off and scrape the sides down and add the sugar. Turn the mixer back to medium-high and beat till light and fluffy. This should take 1 to 2 more minutes. Add the eggs 1 at a time and the vanilla extract and beat for 1 more minute.
- I turn the mixer off and scrape down the sides. I turn the mixer on to the lowest setting and gradually add the flour, cocoa powder, baking powder, and salt mixture to the butter, cream cheese mixture. Just blend till incorporated. I take the bowl off the stand and scrape down the sides and across the bottom to finish mixing any flour that the stand mixer did not blend. I put the cookie dough into the refrigerator for half an hour to harden the butter a little.
- I use a OXO Good Grips Cookie Scoop, Medium and put 12 mounds on a pan. You can use a rounded tablespoon but I find a cookie scoop is much easier.
- Bake at 350°F for 10-12 minutes. Mine were perfect at 11 minutes. Pull them out of the oven and leave them on the pan for at least 5 minutes. They will be very soft to the touch when you take them out of the oven but leaving them on the pan finishes them and the outside of the cookie will harden. Then move to a cooling rack to finish cooling. I have a powdered sugar shaker and I dust the tops of the cookies after they have completely cool.
Nutrition
Calories: 160kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 34mgSodium: 121mgPotassium: 70mgFiber: 1gSugar: 13gVitamin A: 265IUCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!
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