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2 and 1/4 cups all purpose flour.
1 teaspoon of salt
3/4 teaspoon of baking soda
1 1/2 sticks of room temperature unsalted butter.
1/4 cup of room temperature cream cheese (regular, not reduced fat. These are cookies, not vegetables)
1 cup packed brown sugar. (light brown sugar preferred)
1/2 cup granulated sugar.
One teaspoon vanilla extract.
2 cups semi-sweet chocolate chips (I like to put some extra)
Wisk all dry ingredients (flour, salt, baking soda) in a separate bowl, be sure to mix it well.
Mix all wet ingredients (butter, cream cheese, sugar, and vanilla) in a mixing bowl (preferably an automatic mixer with a paddle attachment) until light and fluffy. Add both eggs, one at a time, be sure to mix well in between each addition. Add the flour mixture, beating well to combine. Finally, stir in the chocolate chips.
Now, here is the MOST IMPORTANT PART. Cover the dough with plastic wrap and refrigerate for MINIMUM 2 hours (overnight would be better, and no more than several days).
When ready to bake – preheat the oven to 375 degrees Fahrenheit.
Create 2-3 tablespoon mounds of dough and spread evenly (at least 2 inches apart) on a greased cookie sheet (or silpats. Link below)
Cook the dough on the center rack for between 9-11 minutes. Take the cookies out of the oven when they look like they would be done in 2 minutes. They will continue to cook once out of the oven. Allow to cool for several minutes, than transfer to a wire rack for further cooling.
If cooked properly, you should be able to pick these cookies up straight off the cookie sheet with your hand, without the need for a spatula.
Yield: 1 1/2 Dozen cookies
LINK TO SILPATS: http://www.amazon.com/gp/product/B00008T960?ie=UTF8&camp=1789&creativeASIN=B00008T960&linkCode=xm2&tag=jusatas-20
The cookies should look like this when done: http://imgur.com/h4M1VAA
Best of luck, let me know how they turn out!