In my haste to publish my post yesterday, I think I neglected to mention for the benefit of my non-Jewish readers that it’s traditional to eat dairy on the upcoming holiday of Shavuos/t. And so, while I generally bake everything non-dairy, in honor of the holiday, I pulled out my dairy mixer, bought more cream cheese and butter than I care to disclose, and got to work salivating over the recipes I will make. Cheesecakes and the like are a no-brainer, but I really wanted to make a cookie. I have to live up to my name as The Cookie Girl.
However, just using butter instead of my usual margarine didn’t seem worthy of my (basically) once a year dairy fest. No, I needed more.
A couple of minutes with my trusty pal Google, and I discovered this gem of a recipe. You start by browning the butter which you totally can’t do with margarine. Then you add cream cheese. Sure, I am known to use the toffuti variety on occasion, but let’s face it, there’s nothing like the real thing. Just in case this wasn’t already a lactose intolerant individual’s worst nightmare, I added some more dairy goodness in the form of chopped up milk chocolate, chopped up white chocolate (and chopped up dark chocolate to round it out).
The result: Well, you get a cookie that looks pretty ordinary, but then my tasters bit into it and a look of delightful shock spread across their face. A little hint, however: don’t, and I mean seriously, honestly really just don’t make these cookies if you’re on a diet. I am pretty sure hell is a place where you bake these cookies all day and never get to taste a bite.
Brown Butter Triple Chunk Cream Cheese Cookies
Adapted from Becky Bakes
1 cup butter
4 oz cream cheese
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon vanilla extract
3 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 (3.5 oz) bar milk chocolate, chopped
1 (3.5 oz) bar white chocolate, chopped
1 (3.5 oz) bar dark chocolate, chopped
Preheat oven to 375.
In a small saucepan, melt the butter over a medium flame until brown. Let cool.
In a large mixing bowl, cream together the butter, cream cheese, brown and white sugar until smooth and creamy.
Add in the eggs, one at a time, and the vanilla, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda and salt.
Slowly pour the flour into the mixing bowl, mix until just incorporated.
Using a wooden spoon, stir the three kinds of chocolate into the batter.
Form 1 inch balls of dough, and place on prepared cookie sheets. Bake at 375 for 8-10 minutes.
Cookies will come out of the oven slightly puffed. If you like a flatter look (as I do!) immediately press down on the cookies using a glass. (Don’t attempt this with your hands- the hot chocolate will burn you!)
Do I even have to say it? Enjoy!
Note: you can use two cups of chocolate chips (your choice of variety) instead of the cut up bars.
I have (at least) one more delicious dairy recipe for you, so come back soon! What interesting dairy recipes are you making? Please share your ideas in the comment section below. 🙂 -Miriam