Chocolate Chip and Cream Cheese Cookies
One of the advantages of living in a big city like Tokyo is the easy access to the best foods from around the world, especially when it comes to decadent sweets. Looking for the best french pastries and English scones? They can be found practically everywhere. How about the flakiest of buttery croissants or the best french macarons in incredible flavors? Too easy. But trying to find American-style desserts done really well is one of the hardest tasks I've encountered since coming to Japan.
I started baking my own chocolate chip cookies out of necessity. I seem to suffer from periodical cravings for American sweets and sometimes hopping on the train all the way across town to Costco isn't an option.
Today I had a box of cream cheese that I needed to use up and decided what it would taste like in my cookies that I were about to bake. Surprisingly my cookies came out moister than usual and the cubes of cream cheese added a cheesecake-like flavor to them. To put it simply, you get tastes of chocolate and cheesecake in every cookie!
I can't say whether I like these cookies better than simple chocolate chip ones, but my friend who loves cheesecake says these cookies absolutely rock!
*Photo taken by myself
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 1/4 cups canola oil
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs beaten
- 1 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 1 cup cream cheese cut into small cubes
Instructions
- Preheat oven to 375 F.
- Combine flour, baking soda and salt in a bowl.
- In another bowl, beat oil, brown and white sugars and vanilla extract until creamy.
- Beat eggs into mixture.
- Gradually add in the flour mixture.
- Mix in the chocolate chips.
- Fold in the cream cheese cubes.
- Roll into small balls and place onto cookie sheet.
- Bake for 9-11 minutes or until edges are golden brown.
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