chocolate chips

Cream Cheese Chocolate Chip Cookies

Cream- Cheese -Chocolate -Chip -Cookies

 

 

Cream Cheese Chocolate Chip Cookies

 

Ingredients:

1/2 cup (1 stick) unsalted butter, softened
2 ounces (1/4 cup) brick-style cream cheese (lite brick-style is okay but don’t use ‘whipped’ or ‘spreadable’)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon brewed coffee, optional but recommended (leftover from the morning brew okay)
2 teaspoons vanilla extract
1/2 cup unsweetened natural cocoa powder
1 teaspoon instant espresso powder, optional but recommended
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt, or to taste
12 ounces (2 cups) semi-sweet chocolate chips

 

 

 

 

Directions:

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, cream cheese, sugars, egg, optional coffee (doesn’t make cookies taste like coffee, serves to enhance the chocolate flavor), vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 4 to 5 minutes.

Stop, scrape down the sides of the bowl, and add the cocoa powder, optional espresso powder (doesn’t make cookies taste like coffee, serves to enhance the chocolate flavor), and beat on medium-high speed until combined, 1 to 2 minutes.

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
Add chocolate chips and beat on low speed until just combined, about 30 seconds.

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.

Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with un-chilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly under-cooked or glossy in the center; don’t over-bake which is easy to do with chocolate cookies. Cookies firm up as they cool so pull them before you think you need to.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

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Christmas Cranberry Pound Cake

Christmas- Cranberry -Pound -Cake

 

 

Christmas Cranberry Pound Cake

 

 

Ingredients:

For the Cake:

187 grams cake flour-sifted

(it’s about 1 1/2 cups plus 3 Tablespoons cake flour before sifting but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour )

1/2 teaspoon baking powder
Pinch of salt
1 cup cranberries (fresh or thawed)
140 grams (5 oz.) white chocolate chunk
115 grams (1/2 cup) unsalted butter-softened at room temperature
300 grams sugar ( 1 and 1/2 cups)
1/2 cup heavy cream
1/2 cup mascarpone cheese
3 eggs
1 teaspoon vanilla extract
2 Tablespoons browned butter

Frosting:
56 grams (1/4 cup) unsalted butter-softened
112 grams (4 oz.) cream cheese-softened
1 and 1/2 cups powdered sugar (or more to make it thick enough to spread on top of the cake)
1 teaspoon vanilla extract

Garnish:

handful dried cranberries
1 tablespoon vegetable oil
1/2 cup white chocolate chips

 

 

Directions:

Preheat the convection air oven to 325 F (if you don’t have convection air oven raise the temperature to 350 F and you will have to rotate the pan half way through the baking time)
Butter and flour 8.5 x 4.5 x 3 (or 9 x 5 x 3 )inches loaf pan and line it with parchment paper.
Combine cake flour, baking powder and salt and sift it three times, set aside.

In a small sauce pan over medium heat brown 2.5 Tablespoons butter until it’s nice amber color, remove the foam and set aside to cool.
Whisk the egg with vanilla extract and set aside.

Mix the butter on medium speed until it’s creamy, slowly add sugar and continue beating until it’s creamy.
Add heavy cream and mascarpone, and beat on medium speed.
Turn mixer on low speed and gradually add dry ingredients alternately with eggs.

Add handful flour in chocolate chunks and toss them to cover evenly. Toss cranberries with a handful flour to cover them completely.
Add chocolate chunks in the batter and stir well, then gently stir in cranberries
Pour the batter into prepared loaf pan, smooth the top and gently tap the pan on working surface to remove the air bubbles.

With a butter knife draw a line down the center of the pound cake and pour browned butter into the line.
Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes). If you don’t have convection air oven, baking time might be about 10 minutes longer. If the top starts browning too much tent the cake with aluminum foil
Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.

Glaze:
When the cake is completely cooled prepare the glaze.
With a mixer, cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. Spread on top of the cake.Place the cake in the fridge until the frosting is set.

Garnish:
When the frosting is set melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small sauce pan over low heat until it’s smooth( cool if it’s too thin)
Sprinkle the cake with dried cranberries and drizzle with chocolate. (You can drizzle the chocolate with a spoon or transfer it into small zip-lock bag, cut off the corner and pipe the chocolate over the cake).

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