Recipe submitted by Joanne Layden
Joanne had a stroke of genius when she added cream cheese to her chocolate chip cookie recipe. The cookies are moist, soft, and quite addictive.
Our favorite part is that they freeze well. So we can whip one out whenever the sugar bolt strikes! (We all know that feeling.)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) package cream cheese
1 cup (2 sticks) butter or margarine
1 1/2 cups packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
1 1/2 cups chopped walnuts (optional)
Preheat oven to 350°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese and butter and blend until creamy. Add the sugar and blend well. Add the egg and vanilla. Beat on medium speed about one minute.
Slowly add the flour mixture, beating on medium speed until well combined. Stir in chocolate chips and nuts, if elected. Bake for 12 minutes. Remove from oven and let cool for 2 to 3 minutes. Transfer to wire rack and cool completely.
Sass it Up: Try Guittard semi-sweet chocolate chips for a very smooth chocolate sensation.