Wednesday, September 26, 2012

Ultimate Chocolate Cream Cheese Cookies ~ Baking Partners #2

Today's recipe is Ultimate chocolate cream cheese cookies, our second assignment for Baking partners - baking group started by Swathi . We were given three recipes of cookies from which we could choose any one or bake all the three. I obviously chose Chocolate Cream Cheese cookies, as my kids love the chocolate chip cookies. This recipe was suggested by our baking partner and  friend Tina, from baked owners Matt Lewis and Renato Poliafito. Thanks a lot Tina for this awesome recipe. It tasted delicious, rich, chewy and they literally melt in mouth.

As per the rule we are suppose to post the recipe on 15th of every month, but due to many reasons I was unable to bake or post them on the particular day. I apologize for being late dear Swathi and all my baking partners but I really missed baking along with you all and missed my dear space as well. Things have changed for me and family, as I started travelling for work, unlike before I'm cooking very less these days. But I'm glad that I could bake these cookies last weekend, which my kids absolutely loved. The shelf life of these cookies is said to be less, so I refrigerated the left overs in an air-tight container. I microwave them for few seconds say 30 secs just before I served them with a glass of milk for my little ones and it tasted just the same. So here is the recipe for Ultimate Chocolate Cream Cookies, bake them today and Enjoy!!!!

  • 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(I used milk)
  • 1 tsp. (5ml) pure vanilla extract
  • 3 oz. (85g) bittersweet chocolate, melted and cooled
  • 8 oz. (225g) of semi-sweet chocolate chips
How I made It:-
  1. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. 
  2. In a microwave safe bowl melt the bittersweet chocolate for 30 secs. Take it out and stir well, check if everything is melted and let it cool(If the chocolate is not melted fully, microwave again for 10 secs) 
  3. In a medium bowl, sift the flour with the cocoa powder, baking soda and salt. 
  4. In a bowl combine the butter, cream cheese, granulated sugar and brown sugar. Using a hand mixer or stand mixer beat them until fluffy, about 3 minutes. Scrape down the sides of the bowl. 
  5. Beat in the eggs, heavy cream(or milk) 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.(I kept it for 2 hrs).
  6. 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. 
  7. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely. Serve with a cup of milk/tea/coffee.
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