This is an easy to make, melt in your mouth, chocolate cookie. The cream cheese makes this a very soft cookie, while the chocolate chips add a little texture. A few times, I have made these cookies with light cream cheese. They are not quite as soft or rich, but you can make the substitution to save yourself a few calories.
This recipe will require that you incorporate melted chocolate in to the batter. If you are not familiar with how to melt chocolate, then read this before attempting to make the recipe. It is not hard or scary, so do not give up on this recipe. You just have to be careful, so that the chocolate does turn in to a burned lump!
To begin, pour the chocolate chips in to a microwave safe bowl. Preferably the bowl should be glass, because it can hold in the heat, which melts your chocolate faster. Microwave the chocolate for 30 seconds. (Note: if you have an older microwave, you will need to turn the power down to 50 percent.) Then, stir the chocolate vigorously for 40 seconds. Microwave it again for 30 seconds and then stir it. You may not be seeing any results right away, but you will.The constant stirring is what will ensure that you do not burn the chocolate, so it is very important that you stick with the process. Keep repeating the steps until the chocolate has completely melted in to a nice smooth texture.
8 oz (1 package) cream cheese, softened
c butter, softened (salted is ok)
1 c sugar
2 cups semi-sweet chocolate chips, divided
2 c Flour
1 tsp Baking soda
1. Preheat your oven to 350 degrees.
2. In a large mixing bowl, cream together the cream cheese, butter, egg, and sugar. Be sure to mix it until it is smooth, and there are no lumps of butter or cream cheese. Set the bowl aside.
3. In a microwave safe bowl, melt 1 cup of the chocolate chips. (For instructions on how to melt the chocolate chips, see above.)
4. With a spatula, fold the melted chocolate in to the cream cheese/butter mixture.
5. In a separate bowl, mix together the flour and baking soda, and then stir it in to the cream cheese/butter/chocolate mixture.
6. Gently fold in the remaining 1 cup of chocolate chips, until that are evenly distributed in to the dough.
7. Drop the dough by rounded spoonfuls on to an ungreased cookie sheet.
8. Bake for 10 to 12 min or until the cookies are firm around the edges.
9. Cool the cookies on a wire rack.