The other day I was craving cookies...shocker right? Well not really because I am always craving sweet things and cookies are one of my biggest downfalls and weaknesses. I went right to making the dough, without checking all the ingredients first to see if I had them all (when will I ever learn...) and realized I didn't have any vanilla. So I ended up substituting the vanilla for ALMOND extract.
And OH MY WORD!!!!!!
I was worried the cookies wouldn't turn out, but my family and myself about died from eating too many. Even Dave, who has been off sugar for 5 months, had some. They were THAT good. This was over a week ago, and we ate the last of the cookies yesterday (and gave many way...for the sake of my body) and I'm craving and dying to make these again.
I always under-bake my cookies, just a little because I like them super soft. And these were so soft and moist. The dough can be made in advance and refrigerated, but I baked mine immediately (who has the will power to wait?!?)
Also, I doubled this recipe, and trust me...you'll want to double this too.
If you try them, let me know what you think! I wish I could see your face when you try these :)
Almond Cream Cheese Chocolate Chip Cookies:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (I used the block kind)
3/4 cup brown sugar
1/4 cup sugar
1 large egg
2 teaspoons almond extract
2 1/4 cups flour
1 tea baking soda
1/4 teaspoon salt
2 1/4 cups chocolate chips
Directions:
In a mixer, combine butter, cream cheese, sugars, egg, and almond extract. Beat on medium speed until creamed together. About 5 minutes.
Scrape down the sides, and add flour, baking soda, salt and mix to combine.
Add chocolate chips.
Preheat oven to 350F. Use parchment paper on cookie sheet, or spray with cooking spray. Bake for 9 minutes. They will be a little undercooked (the best!), but don't bake any longer. Leave them on the cookie sheet until cooled.
