Hugs and Kittens

We’ve come to the conclusion that when somebody tells you, “You look tired,” you take that as a compliment and run. It means you’re doing something. Well, that is assuming your not up until forsaken hours playing video games like “Granduty Call of Tourismo” or something like that. You deserve to be called tired if you’re wrangling kids. You’re up at 2:00 am with a screaming baby. You’re up at 12:00 am wondering where your new 16-year-old driver is. You’re cramming for finals. You’re working a job. Heck, you’re working three jobs. You’re chasing a career. You’re following your calling. Whatever the case may be, congrats. You are tired and rightfully so. Here’s to you, entrepreneurs, you veteran and new parents alike, you students, you dream chasers, those who are living their dream, you servicemen and women, you teachers, nurses, doctors, firefighters, police officers, gas station attendants — oh, wait, we don’t have those anymore — here’s to everyone in between, we say cheers to you and thank you. Wear those dark circles around your eyes like medal. Remember how cute raccoons are? We think you’re cute too. Those dark circles are your right of passage. You’re truly an example. Keep on truckin’ and sleep tight, when the opportunity presents itself anyway.
Now for something to celebrate tired moms everywhere and maybe new moms about to announce they are expecting. It’s cream cheese chocolate chip cookies.
PSA: May 8 is (Tired) Mother’s Day.
Moms, take a break. Why? Because good lord of the living, these cookies are a pain in the tookus to make. We vowed to never make these again, as we do with many cookie recipes.
They probably aren’t a pain to bake. It’s just that one of us can literally count on one had the number of times she’s baked cookies. This makes twice for chocolate chip cookies.They do taste scrumptious, so maybe they are worth the sweat and tears.

We’ll let you be the judge of that.

The legal name of these cookies is Soft Batch Cream Cheese Chocolate Chip Cookies.

Nothing woos us faster than those two words, “Soft Batch.” They are by far the best store bought cookie on planet Earth. It was those two simple words that lured us into this darn recipe, and it was this recipe that spiked our blood pressure.
What we mean to say is, yes, these are delicious and simple to bake! Enjoy!
This recipe is from Averie Cooks! Be sure to check out her many other scrumptious treats! She also makes these in all chocolate. Imagine… Please, someone make those for us!

Grocery List:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light, or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
  4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
  6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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If you don’t hear from us next week, it’s safe to assume we’re sleeping.
Hugs and kittens, everyone.
S|S
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