Bruno Albouze Soft Chocolate Chip Cookies

Soft Chocolate Chips Cookies

Yields18 ServingsPrep Time25 minsCook Time14 minsTotal Time39 minsRating


Cookie Dough
 90 g Cream cheese, soften
 120 g Butter, soften
 1 g Salt
 60 g Sugar
 60 g Muscovado sugar*
 50 g Eggs
 2 g Vanilla extract, paste
 300 g All-purpose flour
 5 g Baking powder
 5 g Baking soda
 200 g Dark chocolate discs or chips 64 to 72%


Cookie Dough

*Muscovado sugar can be subbed with grated piloncillo (panela) or brown sugar mixed with 1 Tbsp (15ml) molasses.
In a stand mixer fitted with the paddle attachment or food processor, cream butter, cream cheese, sugars and salt until smooth. Add the egg and vanilla. Add the flour mixed with baking powder and baking soda. Transfer cookie dough in a large bowl and mix in chocolate chips. Scoop out cookie dough into 18 x 1.7 ounces (50g) portions and chill for up to a week. Flatten chilled cookies a bit before baking.


Set the oven rack adjusted to the middle position and bake cookies in a preheated 350ºF/180ºC oven for about 14 minutes (one tray at a time).
Cool to room temperature. Cookies can be stored at room temperature for up to 3 days. Enjoy!

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