Cream Cheese Chocolate Chip Cookies 

About a year ago I made a recipe for cream cheese chocolate chip cookies. They were good but not one of my favorites. I put the recipe away and did not think much of it until a friend and neighbor of mine, Jan Lines, mentioned something to me about them. It got me thinking – and hungry – for them again – so I searched online and found a recipe that looked similar to the one I had tried a year ago. I found the recipe a little time consuming and the dough just did not have that much flavor, so I changed it to fit my taste buds. My taste testers, family and friends went CRAZY for them – so I just had to share the recipe here with all of you!

These are best made in advance and chilled in the refrigerator overnight. You can actually make the dough and chill in the refrigerator for up to 5 days! These are the perfect make ahead cookie and wonderful for parties and cookie exchanges.

Make sure all ingredients are at room temperature – especially the cream cheese. Also make sure you use chocolate chips AND chocolate chunks for this recipe. The combination of the 2 are magical!

Cream Cheese Chocolate Chip Cookies

1 stick (4 oz) unsalted butter
2 oz cream cheese – full fat original
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1 large egg
1 tablespoon pure vanilla extract
2 heaping teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups white all-purpose flour
1 cup semi-sweet chocolate chips
1 cup semi-sweet chocolate chunks

Start by combinding the unsalted butter and cream cheese in a bowl and beat until smooth and creamy. 

Add in the light brown sugar and white granulated sugar and continue to beat until the mixture is light in color and fluffy in texture. 

Beat in the large egg. 

Add in the pure vanilla extract, cornstarch, baking soda and salt. Stir to combine. 

Gently fold in the white all-purpose flour. 

Gently fold in the chocolate chips and chocolate chunks. 

Cover the bowl and refrigerate overnight. 

When ready to bake, preheat oven to 350 degrees F. and line 2 large baking sheets with parchment paper. 

Roll dough into balls the size of two tablespoons and gently press them down with the palms of your hands before placing them onto the prepared baking sheets. 

Bake, one baking sheet at a time, for exactly 13 minutes. Remove and allow them to cool on their baking sheets. 

Enjoy!

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Alexis’s Brown Sugar Chocolate Chip Cookies

Yesterday I made – perhaps – the best chocolate chip cookies I have ever had – not counting my own of course Ha! – so I decided that I HAD to share the recipe with you all. The recipe comes straight from the Queen herself – Martha Stewart. The story goes, her daughter Alexis, did not like her Mom’s chocolate chip cookies – thought they needed more brown sugar. Martha went into the kitchen and developed these. Fabulous! You can Google these for Martha’s original recipe. The recipe that follows has my additions – or subtractions – from the original. My recipe fits my taste buds. Extra pure vanilla extract, longer bake time, etc.


Alexis’s Brown Sugar Chocolate Chip Cookies

1 pound (4 4oz sticks) unsalted butter, softened
3 cups light brown sugar, lightly packed
1 cup white granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
2 teaspoons salt
2 teaspoons baking soda
3 1/2 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips, coated in 1 tablespoon white all-purpose flour

Start by preheating your oven to 375 degrees F. Line several baking sheets with parchment paper. For these – only three cookies will fit on your typical baking sheet – so you may need to work in batches. 

In a large bowl cream together the soft unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture. 

Beat in the large eggs. Add pure vanilla extract, salt and baking soda. Combine. 

Gently fold in the white all-purpose flour. 

Fold in the prepared chocolate chips. 

Drop dough equal to the size of three tablespoons into 3 piles on the prepared baking sheets and bake in preheated oven for exactly 11 minutes. Remove from oven and allow to cool to room temperature. 

Enjoy! 

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Chew This! Chocolate Chip Cookie Pie

Happy “Chew This!” Sunday!!! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com 

I am so excited to share this recipe with everyone. Well recipes – there are two here that I am sharing. The pie crust is from a friend of mine, Dorothy Boulanger and could not be any more simple! The pie crust does not have to be rolled out, prebaked, proofed – trust me – it is amazing! And the filling? It is basically a huge, soft chocolate chip cookie! The crust is crisp, the inside warm and gooey. My mouth is watering… 

This pie can be made in advance, wrapped and chilled and baked off whenever you are ready! Just be sure not to keep it unbaked for longer than 3 days. After baking, leftovers can be kept covered for 7 days. It is simply an amazing pie and one of my current favorites! 


Chocolate Chip Cookie Pie

http://www.thecouriertimes.com/neighbors/neighbors_features/article_5c35a6df-f992-5fc7-9ed6-de61970494da.html

Enjoy!

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Sweet Martha’s Famous Chocolate Chip Cookies 

There is a sweet woman named Martha who owns and operates “Sweet Martha’s”. She specializes in chocolate chip cookies and sells them at the Minnesota State Fair for 12 days. In that 12 days she makes around $3 million dollars! I had to find out more about this fascinating woman, and in doing so, I uncovered a “copycat version” of her cookies. I made them today and they are absolutely incredible! Her secret? Extra butter, CAKE FLOUR and extra egg yolks. Sound familiar!? For those of you who have my cookbook – you will know to what I am referring. Highly recommend you try these cookies. The recipe I used is found below as well as a link to learn more about “Sweet Martha”. Thanks Martha!

Sweet Martha’s Famous Chocolate Chip Cookies

2 cups cake flour
1 2/3 cups white all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 sticks unsalted butter, soft
1 1/4 cups light brown sugar, packed
1 cup white granulated sugar plus 2 tablespoons
1 large egg
2 large egg yolks
2 teaspoons pure vanilla extract 
1 1/2 cups semi-sweet chocolate chips

In a large bowl combine the cake flour, white all-purpose flour, baking soda, baking powder and salt. Use a wire whisk to “sift” together the ingredients. 

In a separate large bowl combine the soft unsalted butter, light brown sugar and white sugar until light and fluffy. Add in the egg and egg yolks one at a time, beating well after each addition. Stir in the pure vanilla extract. 

Next, add in the dry ingredients a little at a time being careful not to overmix the dough. Gently fold in the semi-sweet chocolate chips. 

Wrap bowl in plastic wrap and refrigerate for 2 days. 

When ready to bake, preheat oven to 350 degrees F. Line several large baking sheets with parchment paper. 

Place the dough in teaspoon size amount balls onto the prepared baking sheets. Lightly press down on each cookie. 

Bake one sheet at a time, in preheated oven, for exactly 10 minutes. DO NOT over bake! These will appear “underdone” but they are not! Allow them to cool slightly before enjoying.

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To learn more ahout “Sweet Martha” click here –
http://www.sweetmarthas.com/about.html

Recipe adapted from here –
http://m.recipetips.com/recipe-cards/t–25035/marthas-chocolate-chips.asp

Chewy Chocolate Chip Cookies

Here is a fabulous chocolate chip cookie recipe that did not make my cookbook. I thought I would share it on social media with everyone instead. It is “Chewy Chocolate Chip Cookies” and they are delicious! Still need to preorder a cookbook? Send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351. Be sure to let me know whom to autograph it as well as a mailing address. Thank you to all of those who have already ordered!


Chewy Chocolate Chip Cookies

2 sticks unsalted butter (8 oz.) melted
1 cup light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 cup quick cooking oats
2 1/2 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips mixed with 1 tablespoon white all-purpose flour

Cream together the melted unsalted butter, light brown sugar and white granulated sugar. 

Add in the large eggs, one at a time, beating well after each addition. Add in the pure vanilla extract, baking soda, baking powder and fine sea salt and stir well. 

Next add in the quick cooking oats. Stir in the white all-purpose flour. 

Finally fold in the flour coated semi-sweet chocolate chips. Place in the refrigerator for at least 12 hours.

When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. 

Scoop dough into large mounds – a little less than 1/4 cup size – and bake in preheated oven for 10 minutes. 

Bake one baking sheet at a time. 

Allow cookies to cool on their baking sheets.

Enjoy! 

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Chew This – Chocolate Chip Pancakes

Hello! Happy “Chew This!” Tuesday – !? My column came out, last Sunday, as usual, but the links on their site were not working correctly. Everything is working, fixed and posted now – so I am sharing it here with all of you! Chocolate for breakfast is never a bad idea, and neither are these delicious chocolate chip pancakes!


Chocolate Chip Pancakes

http://www.thecouriertimes.com/neighbors/article_d912b774-42b3-11e6-bec8-ff434e8d08a5.html

Enjoy!

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Chew This – Chocolate Chip Cookie In A Mug

Happy “Chew This!” Sunday! (And Happy Father’s Day to all the Dads!) As many of you already know, I have a food column in “The Courier-Times” on the 1st and 3rd Sunday’s each month. It is a place where I can share my stories and recipes, and I love it! I am always trying to think of new and different recipes to share with everyone – and this one takes the cake! Or, well, cookie! Ha! 

I spent longer than a person might think in developing this recipe, but the reward was well worth all the time, trouble and sink loads of dishes. The recipe produces a single chocolate chip cookie in less than two minutes. Two. Minutes! It is dangerous – it is fun – it is addictive – it is delicious! 

This recipe was tested in your average microwave. Do not try and bake this in the oven – or a convection oven. If the cookie is still gooey after your 50 seconds, microwave 10 seconds longer. If too dry, microwave less. 50 seconds worked for me. 



Chocolate Chip Cookie In A Mug

http://www.thecouriertimes.com/neighbors/neighbors_features/article_5a93a43a-6e25-572a-b383-8678dadc5cce.html

Enjoy! 

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Chew This – Giant Classic Chocolate Chip Cookies

So many people have written to me asking for a great recipe for chocolate chip cookies. I have tried several recipes, experimented with hundreds of different types and probably eaten even more… and nothing really fit what I was looking for. I was looking for a cookie that was gooey inside, crisp outside and bigger in size than most. Finally, after recipe testing for months, I have found the perfect recipe… and the GIANT version is right here! I am so excited to share this with everyone! I hope you enjoy!!! And please, as usual, I welcome your questions, comments and feedback at blaisethebaker@gmail.com

Giant Classic Chocolate Chip Cookies Chew This Blaise Doubman

Giant Classic Chocolate Chip Cookies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_fdbc7eea-8952-11e5-8f4d-f7e7e80286a0.html

Enjoy!

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Brown Sugar Chocolate Chip Cookies

I told someone awhile back that I could literally write a book on chocolate chip cookies… I love them, and always love trying new and exciting recipes. This recipe does not contain anything out of this world unique, but the combination of ingredients and flavors truly make a delicious cookie…

Brown Sugar Chocolate Chip Cookies Blaise the Baker

Brown Sugar Chocolate Chip Cookies

2/3 cup solid vegetable shortening
2/3 cup unsalted butter, at room temperature
1 cup white granulated sugar
1 cup light brown sugar, firmly packed
2 large eggs
1 tablespoon pure vanilla extract
3 1/2 cups white all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 oz. chocolate chips (mixed with a heaping tablespoon of white all-purpose flour to prevent the chips from sinking to the bottom of the cookie)

Start by preheating your oven to 375 degrees F and line two baking sheets with parchment paper.

In a large bowl, combine the solid vegetable shortening, unsalted butter, white granulated sugar and light brown sugar and beat until light and fluffy.

Beat in the eggs, one at a time, before stirring in the pure vanilla extract.

Next, add in the white all-purpose flour, baking soda and salt. No need to add in increments here – just add it all at once and stir until everything is combined.

Last, add in the flour covered chocolate chips and stir until combine.

Place tablespoon size amounts on parchment paper lined baking sheets and bake in preheated oven for about 15 minutes, or until lightly golden brown.

Remove from oven and allow to cool on the baking sheets.

Enjoy!

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Rustic Chocolate Chip Cookies

I discovered a really old “bakery-style” recipe that I decided to try a few weeks ago. I tinkered and played with the recipe for awhile, before coming up with the perfect chocolate chip cookie. I have several cookie recipes (and quite a few chocolate chip varieties) on my blog, but I think these are a personal favorite. Experimenting with chocolate chip cookie recipes has always been a favorite “hobby” of mine… And cookies – I have always loved them. I think it is because cookies are the first thing I learned to bake when I was younger.

As with my other recipes – please follow and use the ingredients listed. I use specific ingredients for specific purposes.

Classic Chocolate Chip Cookies Blaise the Baker

Rustic Chocolate Chip Cookies

1 cup soft shortening (such as “Crisco”)
3/4 cup white granulated sugar
1/2 cup light brown sugar, lightly packed
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon pure vanilla extract
1 tablespoon light corn syrup
2 large eggs
2 1/2 cups white all-purpose flour
1 1/2 cups (12 oz.) chocolate chips mixed with 1 heaping tablespoon white all-purpose flour (to prevent the chocolate chips from sinking to the bottom of the cookie)

Start by preheating the oven to 325 degrees F and preparing 2 large baking sheets with parchment paper.

In a large bowl, combine the soft shortening, white granulated sugar and light brown sugar until light and fluffy.

Next, add the baking soda, salt, pure vanilla extract and light corn syrup and stir to combine.

Add the large eggs, one at a time, and stir after each addition.

Finally, gently add in the white all-purpose flour. Stir just until it completely mixes in. Fold in the chocolate chips, being careful not to over-mix.

Drop the dough, in tablespoon size mounds, on the prepared baking sheets. Place (one sheet at a time) into the preheated oven for 18 minutes or until golden brown.

Remove from oven, and allow cookies to cool on the baking sheet.

Remove and enjoy!

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