I had just come back from Poland when I made these chocolate chip cookies. There was no proper brown sugar in Poland, not the soft, sticky molasses-y kind. It was granular and tinted brown with the addition of caramel, so it was hopeless in making chewy chocolate chip cookies.
I was absolutely fine without them when I was over there but when I got home and back into proper baking and blogging I started seriously craving them. I was sad about leaving all of my family in Poland and my holiday being over so I needed some cookie comfort.
Chocolate chip cookies are a classic, and one of my absolute favourite baked goods. I have a stockpile of recipes that I love and have blogged about, but am always keen to try something new. So when I saw this recipe for chocolate chip cookies that had cream cheese inside, I jumped at it and made them straight away.
CREAM CHEESE CHOCOLATE CHIP COOKIES
Adapted from Yammie’s Noshery.
220g unsalted butter
115g cream cheese, softened
1 1/4 cups brown sugar
1/4 cup white sugar
2 cups plain flour
1 cup bread flour
1/2 cup cornflour
1 1/2 tsp salt
3/4 tsp baking soda
2 cups chocolate chips
Melt the butter in a saucepan and set it aside to cool.
Cream the butter, cream cheese and both sugars together with an electric mixer until smooth. Add the egg and beat until combined.
Turn the mixer on low and mix in the plain flour, bread flour, cornflour, salt and baking soda until just combined. Add the chocolate chips and mix until just incorporated.
Cover the dough with plastic wrap and refrigerate until chilled, preferably overnight.
When ready to bake, preheat the oven to 180 C and line a few trays with baking paper.
Roll tablespoons of dough and place them on the trays. Flatten slightly.
Bake for 9-12 minutes, until the edges are golden. Makes 36 cookies.