CHOCOLATE CREAM CHEESE REFRIGERATOR COOKIES
- 2 1/2 ounces unsweetened chocolate, chopped
- 8 tablespoons (1 stick) cool, unsalted butter, cut into small pieces
- 4 tablespoons solid vegetable shortening (2 ounces)
- 3 ounces cream cheese (regular or low-fat, but not nonfat), softened
- 3/4 cup plus 1 tablespoon granulated sugar
- 1/4 cup packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 3/4 cups all-purpose flour
Instructions:
These simple cookies are all about instant gratification— especially if you’ve made the dough in advance! You can keep it in your refrigerator for up to 5 days, slicing off as much you need to bake as many cookies as you want. In other words, cookies at your whim.
- Place the chopped chocolate in the top half of a double boiler set over about 1 inch of simmering water, or in a medium bowl that fits tightly over a medium pot with about the same amount of simmering water. Stir until half the chocolate has melted, then remove the double boiler’s top half or the bowl from the heat and continue stirring until all the chocolate has melted. Set aside to cool for 5 minutes.
- Beat the butter, shortening, and cream cheese in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in both sugars; continue beating until airy and pale brown, about 1 more minute. Beat in the egg, vanilla, and salt; then slowly pour in the melted chocolate, beating until it looks smooth. Finally, turn off the beaters, add the flour, and beat at very low speed just until a soft but workable dough forms. Divide this dough in half; shape each half into a log about 9 inches long and 2 inches in diameter. Wrap each in plastic wrap and refrigerate at least 3 hours or up to 5 days.
- Position the rack in the center of the oven; preheat the oven to 375°F.
- Unwrap one of the logs and slice off 1/4-inch-thick cookie disks. Place them on a large ungreased baking sheet, preferably nonstick, spacing them about 11/2 inches apart. Rewrap the remaining dough and return it to the refrigerator.
- Bake for 10 minutes, reversing the sheet back to front once halfway through baking. When done, the cookies should be soft and slightly springy to the touch. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Cool the baking sheet for 5 minutes before baking additional batches, if desired.
One Response to CHOCOLATE CREAM CHEESE REFRIGERATOR COOKIES