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Bringing Home the Bakin'

bake my cake and eat it, too

With the return to school quickly approaching (tomorrow!), I will soon be trading in my good friends Martha Stewart and Ina Garten for others, such as F. Scott Fitzgerald and Toni Morrison.  Even so, I knew I had to bake once more.  I decided on something simple, yet delicious – a rendition of the chocolate chip cookie.  I’m proud to say these cookies were a hit.  They’re light, and delicate, and the addition of cream cheese and orange zest adds a unique flavor and texture.  Starting tomorrow, I will add a blog entry about once a week (I’ll try my best), so keep reading!

Cream Cheese Chocolate Chip Cookies

Carrie Nahabedian

Ingredients:

Makes about 54 cookies

1 package (3 ounces) cream cheese , room temperature
16 Tbsp. (2 sticks) unsalted butter , room temperature
1 cup sugar
2 large eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. salt
1 package (12 ounces) semisweet chocolate chips
2 tsp. grated orange zest

Preheat oven to 350°. In the large bowl of an electric mixer, beat cream cheese, butter, and sugar on high speed until well blended. Beat in eggs and vanilla until smooth. Reduce speed to low; beat in flour and salt until just combined. Stir in chocolate chips and orange zest.

Drop dough by teaspoonfuls onto ungreased baking sheets; space dough about 1 inch apart. Bake 10 to 12 minutes, or until cookies are lightly browned around the edges. With a spatula, transfer to racks to cool completely; store in an airtight container for up to 1 week.

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