As i told earlier for Baking Partners Challenge, we got three cookie recipes to bake as we can choose and bake any cookies out of them. One among those three cookies i baked two cookies,i have already posted Cornflakes Cookies and here comes one more irresistible cookies i baked two days back for this baking partners challenge. This ultimate chocolate cream cheese cookies was suggested by Tina of Pinay In Texas Cooking Corner from Food & Wine Best of the Best Cookbook Recipes Vol. 14. This fantastic cookies are fabulous and am damn sure you wont stop munching them if you make them at home. These cookies are truly awesome and definitely a real feast for chocoholic persons like me. Thanks to Tina and Swathi for suggesting this scrumptious cookies.Sending this yummy cookies to Srivallis Kids Delight-Anniversary Potluck Party.
2+1/4cups All purpose flour
1/4cup Unsweetened cocoa powder
2tsp Baking soda
1/2tsp Salt
225g Unsalted butter(softened slightly)
113g Cream Cheese(room temperature)
1cup Granulated sugar
1/2cup Dark brown sugar
2nos Eggs
2tbsp Heavy cream
1tsp Pure vanilla extract
85g Bittersweet chocolate(melted and cooled)
225g Semi-sweet chocolate chips
Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
In a medium bowl, sift the flour with the cocoa powder, baking soda and salt. In a bowl ,beat together the butter, cream cheese, granulated sugar and brown sugar and beat until fluffy, about 3 minutes.
Scrape down the sides of the bowl. Beat in the eggs, heavy cream and vanilla until blended. Slowly add the dry ingredients.
Add the melted chocolate and chocolate chips and beat just until incorporated.
Cover the bowl and rigerate the dough for at least 15 minutes or up to 2 hours.
Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them two inches apart.
Bake for 12 minutes until the cookies are just set; shift the baking sheets for top to bottom and front to back half way through.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
The cookies can be stored in an airtight container for up to 3 days.
2+1/4cups All purpose flour
1/4cup Unsweetened cocoa powder
2tsp Baking soda
1/2tsp Salt
225g Unsalted butter(softened slightly)
113g Cream Cheese(room temperature)
1cup Granulated sugar
1/2cup Dark brown sugar
2nos Eggs
2tbsp Heavy cream
1tsp Pure vanilla extract
85g Bittersweet chocolate(melted and cooled)
225g Semi-sweet chocolate chips
Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
In a medium bowl, sift the flour with the cocoa powder, baking soda and salt. In a bowl ,beat together the butter, cream cheese, granulated sugar and brown sugar and beat until fluffy, about 3 minutes.
Scrape down the sides of the bowl. Beat in the eggs, heavy cream and vanilla until blended. Slowly add the dry ingredients.
Add the melted chocolate and chocolate chips and beat just until incorporated.
Cover the bowl and rigerate the dough for at least 15 minutes or up to 2 hours.
Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them two inches apart.
Bake for 12 minutes until the cookies are just set; shift the baking sheets for top to bottom and front to back half way through.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
The cookies can be stored in an airtight container for up to 3 days.
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