Thursday, March 6, 2014

em + the kitchen - cream cheese chocolate chunk cookies.

These cookies are utterly satisfying.
One, because they're chewy, have huge chunks of chocolate in them, and are a fantastic comfort food.
And two, because there are few things more satisfying to chop in the kitchen than a big chocolate bar. The way it flakes and is perfectly asymmetrical just can't be beat. Maybe my food nerd is coming out, but if you've never chopped up a hunk of chocolate, this is the perfect excuse to try.

Because there's cream cheese in the batter, these cookies are chewy through and through and stay that way days after being made (if they last that long in your home!)

The chocolate chunks flavor the cookies throughout and make them delicious fresh out of the oven or cooled at room temp.

I highly recommend these become your new go-to chocolate chip cookies.

Cream Cheese Chocolate Chunk Cookies
(recipe adapted from here)

6 oz cream cheese, softened
1 & 1/2 sticks butter, melted and cooled
1 cup packed brown sugar
1/2 cup white sugar
2 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
2 cups + 3 tbsp flour
8-10 oz dark chocolate, chopped

Beat cream cheese, butter, and sugars together on medium-high speed for 3-5 minutes until creamy.
Add vanilla, salt, and baking soda. Mix.
Mix flour just until white streaks of flour can no longer be seen in the batter.
Stir in chopped chocolate. Cover bowl and refrigerate for at least 3 hours.

Preheat oven to 325*.
Roll dough into 1 & 1/2 inch balls (I was able to get 3 dozen cookies from this recipe) and place on cookie sheet prepared with parchment paper.
Bake cookies for 10-12 minutes or until starting to turn golden brown around the edges.
Let cool on sheets for several minutes before transferring to wire racks to cool completely.

Is there something that you find oddly satisfying?
Does it reveal your inner nerd like mine does?

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