High Altitude Chocolate Chip Cream Cheese Cookies
These cream cheese cookies are different from traditional chocolate chip cookies, with a slight tangy flavor from the cream cheese, and a soft, cakey texture.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
- Large Cookie Scoop with Release Lever (2 1/2 - 3 tbsp capacity)
Ingredients
- ½ cup unsalted butter, softened to room temperature
- 4 oz block cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 large egg yolk (save the extra white for another use)
- 2 tsp vanilla extract
- 2 cups all-purpose flour, fluffed, spooned and leveled
- ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup semi-sweet chocolate chips
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, cream cheese and sugar on medium speed for about five minutes, until fluffy, stopping to scrape down the bowl several times.
- Add the egg, egg yolk and vanilla, and mix for one minute, until smooth.
- In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients and the chocolate chips to the dough, mixing just until combined.
- Cover the bowl and refrigerate for 1 1/2 hours.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Use a large cookie scoop (2 1/2 - 3 tbsp capacity) to scoop equal portions of the dough, then roll the dough balls smooth between your hands. Do not flatten the balls.
- Place the dough balls on the baking sheet with 2-3 inches between each. Bake the cookies for about 12-14 minutes, until the cookies are fully baked and there is no wet or raw dough in the center. Do not under-bake these cookies. Refrigerate the extra dough balls until time to bake the next batch.
- While the cookies are hot, I like to decorate the tops with extra chocolate chips, but this step is optional. Cool the cookies on the baking sheet for one minute, then transfer to a cooling rack to cool completely.
Notes
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
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