This is an alternative to your standard, Tollhouse-style chocolate chip cookie.
Don’t get me wrong, we love a good, traditional chocolate chip cookie. But something about these was just super delightful.
They were a little cake-y, and had a nice bite from a generous dose of cream cheese.
A drizzle of almond extract makes them ridiculously fragrant. The almond is also a really nice complement to the dark chocolate.
(If you’re not a fan, leave it out and toss in a little extra vanilla extract.)
Two cookie shapes
OK, so I experimented with this recipe two ways: I baked half the dough as drop cookies. They held their dropped form just like a scone would.
The other half, I rolled into a ball and smooshed down to a traditional cookie shape.
The round, flat cookie had more of a traditional, soft chocolate chip cookie texture.
The dropped cookie was more like a cake-y scone.
Which one did we like better? Honestly, they were both great. Give them a try, let me know what you guys think!
Want a more traditional chocolate chip cookie?
Take a peek at the recipe for my Best Ever Chocolate Chunk Cookies. They’re these things here:
Ok, to the ovens!
Dark Chocolate Chip Cream Cheese Cookies
3/4 cup white sugar
3/4 cup dark brown sugar
1 cup butter, softened (that’s 2 sticks)
8 oz. cream cheese, softened
1 egg
1 tsp. vanilla
1 tsp. almond extract
3 1/2 cups flour
1 tsp. baking powder
1 1/2 cups dark chocolate chips
Yields about 4 dozen cookies, depending on how large you scoop them
Do a little prep
Preheat your oven to 375 degrees F.
Line two sheet pans with silicone baking mats or parchment paper. Set aside while you make the dough.
Make the cookie dough
Put the white sugar, dark brown sugar, softened butter, and softened cream cheese in the bowl of your stand mixer (or in a large mixing bowl if mixing by hand).
Beat until uniform.
Toss in the egg, vanilla extract, and almond extract. Beat well until uniform.
Add the flour. Beat (slowly at first) until just uniform.
(Overbeating encourages your flour to develop gluten, which can make your cookies tough.)
Toss in the dark chocolate chips and beat until just incorporated.
Bake the cookies
For scone-like cookies, drop the cookies onto your prepared pans in rounded tablespoons.
Bake 11-14 minutes, until lightly browned on top and bottom.
If you want flatter, round, traditional-shaped cookies, take a rounded tablespoon of dough, roll it in a ball, and smoosh it flat on your prepared pan.
Bake the flat cookies for 10-12 minutes, until lightly browned on top and bottom.
Cool the cookies
When your cookies are done, yank the pans out of the oven.
Remove the cookies from the pan and cool on a wire rack.
Repeat until you’ve used up all your dough.
Serve and enjoy!
Serve with a tall glass of milk, or a steaming cup of Earl Grey tea.
Calories
Fat
Carbs
Protein
The Hungry Mouse
Yields About 4 dozen cookies
This is a cake-y alternative to your standard, Tollhouse-style chocolate chip cookie. I baked half the dough as drop cookies. They held their dropped form just like a scone would. The other half, I rolled into a ball and smooshed down to a traditional cookie shape.
Save RecipeIngredients
Instructions
- Preheat your oven to 375 degrees F. Line two sheet pans with silicone baking mats or parchment paper. Set aside while you make the dough.
- Put the white sugar, dark brown sugar, softened butter, and softened cream cheese in the bowl of your stand mixer (or in a large mixing bowl if mixing by hand). Beat until uniform.
- Toss in the egg, vanilla extract, and almond extract. Beat well until uniform.
- Add the flour. Beat (slowly at first) until just uniform. (Overbeating encourages your flour to develop gluten, which can make your cookies tough.)
- Toss in the dark chocolate chips and beat until just incorporated.
- For scone-like cookies: Drop the cookies onto your prepared pans in rounded tablespoons. Bake 11-14 minutes, until lightly browned on top and bottom.
- For flatter, round, traditional-shaped cookies: Take a rounded tablespoon of dough, roll it in a ball, and smoosh it flat on your prepared pan. Bake the flat cookies for 10-12 minutes, until lightly browned on top and bottom.
- When your cookies are done, yank the pans out of the oven. Remove the cookies from the pan and cool on a wire rack.
- Repeat until you’ve used up all your dough.
- Serve with a tall glass of milk, or a steaming cup of Earl Grey tea.
