Cooking Directions
1. Use a baking sheet with a silicone mat or parchment paper and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and powdered sugar, mixing on medium speed for 1-2 minutes until smooth, scraping the sides of the bowl as necessary.
3. Transfer the cream cheese mixture into a smaller bowl, and place in the refrigerator while you prepare your cookie dough.
4. Using the same mixing bowl and paddle attachment mix the butter, brown sugar, and granulated sugar together on medium speed for 2 minutes. Add in the egg, the egg yolk, vanilla, baking soda, and salt, mixing for 1 minute until combined, scraping the sides of the bowl as necessary.
5. Turn the mixer to low and add in the flour, mixing until just combined. Stir in the chocolate chips until evenly incorporated.
6. Using a 2- tablespoon cookie scoop, portion the cookie dough into domes (the shape that comes out if you press the dough into the scoop). Set aside.
7. Take out the cream cheese mixture and scoop two- teaspoons of the cold cream cheese mixture out. Ideally you will have the same number of scoops of cream cheese and cookie balls (I made 27 with this recipe). Place the cream cheese in the freezer for at least one hour.
8. Heat the oven to 375°F.
9. Press an indentation into each scoop of the dough and insert a cream cheese ball. Form the dough into a ball around the cream cheese, making sure it’s sealed inside.
10. Place the cookie dough balls onto the baking sheet 2- inches apart. The original recipe said to bake for 9 minutes, but it took 17 minutes for mine to get the edges golden.
11. Remove from the oven and allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
|
