Chocolate Chip Cookies with Browned Butter and Cream Cheese

Apr 23, 2012

Do you have a favorite chocolate chip cookie recipe?   I do, too.  I could practically mix the dough and plop them in the oven in my sleep.  That said, I’m not against trying something new when I want to switch things up.  When I saw these on mel’s kitchen café, I was curious enough to give them a try.

 

It was the addition of cream cheese to the cookies that grabbed my attention.  How could you go wrong by starting with soft, chocolate-studded cookies and adding the tangy flavor of cream cheese?  And since the butter had to be melted first, I thought I may as well brown it, too.  It sounded like a win-win to me.  The last thing I noticed was the lack of eggs, which is great if you happen to be baking for someone with an egg allergy.  I don’t recall ever making this type of cookie without eggs to hold everything together.

 

I guess the cream cheese helped bind the ingredients, because these cookies were fantastic.  The flavors of the browned butter, cream cheese, and vanilla came together in a delicious combination.  Even if you already have a favorite chocolate chip cookie, you really should give them a try.

 

Chocolate Cookies with Browned Butter and Cream Cheese
Yield:  18 large cookies

6 ounces cream cheese, softened
12 tablespoons butter
1 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups plus 3 tablespoons all-purpose flour
1 1/2 cups semisweet chocolate chips

DIRECTIONS:
1.  Preheat the oven to 350 degrees F and line baking sheets with parchment paper.  Slice the butter into small squares and add them to a large skillet.  Melt the butter over medium heat, swirling the skillet occasionally so that it melts evenly.  As the butter melts, it will begin to foam.  As the foam subsides, it will develop specks of brown in the bottom of the pan.  Watching closely, remove from heat when the butter reaches a golden-brown color.  Transfer the butter into a heat-proof bowl to cool, being careful to leave as many solids in the pan as possible (or strain through a sieve).

2.  In the bowl of an electric stand mixer, cream together the cream cheese, browned butter, and sugars until light and fluffy. Mix in the vanilla. Add the dry ingredients and mix on low until everything just comes together. Add the chocolate chips and mix until combined and no dry streaks remain.

3.  Scoop scant ¼-cup mounds of dough onto the prepared pan about two inches apart.  Flatten each ball just a little with the palm of your hand.  Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Notes:
Slightly adapted from mel’s kitchen café.