Chocolate Cream Cheese Cookies with Sea Salt
Chocolate Cream Cheese Cookies with Sea Salt takes roughly 45 minutes from beginning to end. This recipe serves 30. One serving contains 135 calories, 2g of protein, and 7g of fat. For 28 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 77 people found this recipe to be yummy and satisfying. If you have flour, granulated sugar, light brown sugar, and a few other ingredients on hand, you can make it. It is brought to you by Cookie Monster Cooking. Taking all factors into account, this recipe earns a spoonacular score of 5%, which is improvable. Similar recipes include Double Chocolate Sea Salt Cookies, Chocolate Caramel Cookies with Sea Salt, and Coconut Chocolate Chunk Cookies with Sea Salt.
Servings: 30
Ingredients:
½ teaspoon baking powder
about 8 ounces white chocolate or candy melts, roughly chopped
1 (8 ounce) package cream cheese, room temperature
½ cup dark chocolate chips
1 large egg
1 ¾ cups all-purpose flour
¼ cup plus 2 tablespoons granulated sugar
¾ cup packed light brown sugar
flaky sea salt, for sprinkling
6 tablespoons unsalted butter, room temperature
1 ½ teaspoons vanilla extract
Equipment:
stand mixer
whisk
bowl
baking paper
baking sheet
oven
microwave
wax paper
wire rack
Cooking instruction summary:
To make the cookies - in a small bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Beat on medium speed for about 1 minute, until well combined. Add in both kinds of sugar. Beat on medium speed until light and well combined, about 2 minutes. Add in the egg and vanilla extract and beat until combined. Slowly add in the flour mixture, mixing on low speed until combined. Remove the bowl from the mixer and gently fold in the chocolate chips. Transfer the bowl to the refrigerator and chill for about 45 minutes to 1 hour.* Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.Scoop about 1 ½ to 2 tablespoons of dough (I used my large cookie scoop). Drop on the prepared baking sheet about 2 inches apart. Use your fingers to flatten each cookie a little (they won’t really spread while baking).** Bake for about 14 to 16 minutes, until the cookies are set. Let the cookies cool directly on the baking sheet for 5 minutes before removing to a wire rack to cool completely. If you are baking the cookies in batches, make sure you keep the dough in the refrigerator in between. For the topping - lay out a piece of wax paper on a work surface or a baking sheet. Melt the white chocolate (I usually do this in the microwave - heating in 30 second intervals at 50% powder, stirring after each until smooth). Carefully dip half of each cookie in the white chocolate and then set on the wax paper. Sprinkle immediately with sea salt. Repeat with the remaining cookies. Let the white chocolate harden completely before removing from the wax paper. Store in an airtight container.
Step by step:
1. To make the cookies - in a small bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Beat on medium speed for about 1 minute, until well combined.
2. Add in both kinds of sugar. Beat on medium speed until light and well combined, about 2 minutes.
3. Add in the egg and vanilla extract and beat until combined. Slowly add in the flour mixture, mixing on low speed until combined.
4. Remove the bowl from the mixer and gently fold in the chocolate chips.
5. Transfer the bowl to the refrigerator and chill for about 45 minutes to 1 hour.* Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.Scoop about 1 ½ to 2 tablespoons of dough (I used my large cookie scoop). Drop on the prepared baking sheet about 2 inches apart. Use your fingers to flatten each cookie a little (they won’t really spread while baking).**
6. Bake for about 14 to 16 minutes, until the cookies are set.
7. Let the cookies cool directly on the baking sheet for 5 minutes before removing to a wire rack to cool completely. If you are baking the cookies in batches, make sure you keep the dough in the refrigerator in between. For the topping - lay out a piece of wax paper on a work surface or a baking sheet. Melt the white chocolate (I usually do this in the microwave - heating in 30 second intervals at 50% powder, stirring after each until smooth). Carefully dip half of each cookie in the white chocolate and then set on the wax paper. Sprinkle immediately with sea salt. Repeat with the remaining cookies.
8. Let the white chocolate harden completely before removing from the wax paper. Store in an airtight container.
Nutrition Information:
covered percent of daily need
