Ultimate chocolate cream cheese cookies | Kukskitchen

This is my first month and first entry on the Baking Partners challenge. Baking partners is a group created and run by Swathi of Zest south indian kitchen. There were three recipes for cookies and I chose ultimate chocolate cream cheese cookies.

Recipe by Tina of pinay cooking corner

Ultimate Chocolate Cream Cheese Cookies from Matt Lewis and Renato Poliafito

Ingredients:

2 ¼ cups (255g) all purpose flour

¼ cup (32g) unsweetened cocoa powder

2 tsp. (8g) baking soda
½ tsp. (3g) salt
2 sticks (226g) unsalted butter, softened slightly
4 oz (113g) Cream Cheese at room temperature
1 cup (201g) granulated sugar
½ cup (110g) dark brown sugar
2 large eggs
2 Tbsp. (30ml) heavy cream
1 tsp. (5ml) pure vanilla extract
3 oz. (85g) bittersweet chocolate, melted and cooled
8 oz. (225g) of semi-sweet chocolate chips

I added toffee chunks instead of choc chips.

Method:

1. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. In a medium bowl, sift the flour with the cocoa powder, baking soda and salt. In a bowl of a standing mixer fitted with the paddle, combine the butter, cream cheese, granulated sugar and brown sugar and beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. Beat in the eggs, heavy cream and vanilla until blended. At low speed, beat in the dry ingredients. Add the melted chocolate and chocolate chips and beat just until incorporated. Cover the bowl and refrigerate the dough for at least 15 minutes or up to 2 hours.


2. Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them two inches apart. Bake for 12 minutes until the cookies are just set; shift the baking sheets for top to bottom and front to back half way through. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.


Note: The cookies can be stored in an airtight container for up to 3 days.

Cheers
Sherin