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15 September, 2012

Ultimate Chocolate Cream Cheese Cookies

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This is the case of the disappearing cookies!!
 I have baked the twice
now and both the times they have disappeared, mysteriously!!Apparently no one
has got more than 1 cookie but of the 9 I baked the first time and 12 the second in a
family of 5 they are disappearing. Making a mess of what I want to photograph.
So these are my first shots that I have to be content with.
Let start right in the beginning, when I said that I have to
make cookies for 
Baking Partners  this time around my kid no 2
was excited and she wanted to help me. Before I could read the recipe she had
read it and decided that Mamma is making the 

Chocolate Cream Cheese Cookies

 To persuade me she listed out all the ingredients and went
on ticking what we had at home. Ultimately the only thing I had to buy was
brown sugar and eggs.
When I went shopping I forgot about the brown sugar and so I
substituted with white sugar and 1 tsp cocoa powder.
I must say that the cookies were delicious and soft and just
melted and manage to just  disappear!!
Many thanks Swati for choosing this delicious recipe at
least for some days the question what are you giving in my tiffin has
an enthusiastic response. Then I plan to shift to the next cookie, then the
third then back again to recipe 1.

So do check out this Recipe by Tina ofhttp://www.pinaycookingcorner.com
Chocolate Cream Cheese Cookies 


2 ¼ cups (255g) all purpose flour
¼ cup (32g) unsweetened cocoa powder
2 tsp. (8g) baking powder
226g salted butter, softened slightly( my good old Amul)
113g Cream Cheese at room temperature (see notes below)
1 cup (201g) granulated sugar
½ cup (110g) dark brown sugar (I substituted with white sugar)
2 large eggs
2 Tbsp. (30ml) heavy cream (see notes)
1 tsp. (5ml) pure vanilla extract
85g bittersweet chocolate, melted and cooled
225g of semi-sweet chocolate chips (I used only 100 g) 


1.    Preheat
the oven to 180ᵒC and
line the tray with baking sheets with    
butter paper.
2.    In
a medium bowl, sift the flour with the cocoa powder, baking soda and    
      salt (if using).
3.    Combine
the butter, cream cheese, granulated sugar and brown sugar and
beat until fluffy, about 3
minutes.  Scrape down the sides of the bowl.
4. Beat
in the eggs, heavy cream and vanilla until blended.
5. Hand
mix some the dry ingredients till the flour is mixed the at low speed
     beat in the dry ingredients.
6. Add
the melted chocolate and chocolate chips and beat just until  
7. Cover
the bowl and refrigerate the dough for at least 15 minutes or up to 2
    hours, mine was in overnight.
8. I
made small balls of cookie dough onto the prepared baking sheets,     
    spacing them two inches apart.
9. Bake
for 12 minutes until the cookies are just set.
10. Let
the cookies cool on the baking sheets for 5 minutes, and then transfer
     them to a rack to cool completely.
11. The cookies can be
stored in an airtight container for up to 3 days.
1.    For
113g of cream cheese I hung 1 cup of curd overnight, in the morning I took only
36g of the hung curds, mixed it with 36g of paneer and 36g of fresh
cream (Amul). The mistake here was I should have used the chutney jar and
crushed the paneer then added chilled the cream and curd and beat it.
Since I added all 3 together in the big jar and I was worried that I will end
up with butter I had to hand beat it on ice.
 Unnecessary extra work but I am learning.
: D
2.    As
heavy cream is not available in India take the Amul fresh cream do
not shake the tertapack snip off and measure 2 tblsp.
3.    The
last two steps that are cool on the baking sheet and transfer to wire rack and
store in air tight container were theory in my case. They had as I said
mysteriously disappeared.
 Linking this to 
Bake Fest started by Vardhini guest hosted by me.

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