Chocolate Chip Cookies… with a Twist

Homemade chocolate chip cookies are one of the simple pleasures that just make life worth living… or sometimes you just need a good classic treat. I was all set to whip up some good ol’ chocolate chip cookies, but figured I may as well tweak the recipe a bit. I wanted to make sure that I created a moist, gooey cookie. Perhaps I’d melt the better, instead of using it softened and axe the egg, but throw in a little something special. Ah, what do we have here in the fridge? A pack of cream cheese. There’s no way this could turn out badly and I was certainly correct! I must say, I didn’t really taste the cream cheese in the cookies at all, but it seemed as though it gave them the exact texture and yummyness that I was hoping for! My boyfriend and I agreed that these were the best chocolate chip cookies we’ve ever had. We had no problem eating all of them on our own and only felt a little bit guilty.


Ingredients (this recipe created about 2 dozen large cookies):
• 1 (8oz.) pack of cream cheese (softened)
• 1 cup butter (melted)
• 1/2 cup white sugar
• 1 cup brown sugar
• 1 tbs. vanilla extract
• 2 1/2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups of chocolate chips (about one bag)

Preheat the oven to 350F.
In a large mixing bowl, cream together the cream cheese, butter, sugars and vanilla extract until smooth.

In a separate bowl, combine the flour, baking soda and salt.
Gradually beat the dry ingredients into the cream mixture until well blended.

Here’s the part where you add the goodies! Toss in your favorite chips, nuts, whatever floats your boat. I wanted to keep it simple and just tossed in some dark chocolate chips.

Place the cookie dough to your desired shape and size.

Bake 10-15 minutes, I took mine out at 12 minutes and they came out golden brown on the edges and oh-so chocolatey and gooey on the inside.