- Canola oil
- 1/4 cup butter
- 1/3 cup low-fat cream cheese
- 1 cup packed brown sugar
- 2 egg yolks
- 3/4 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup whole-wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package semi-sweet chocolate chips, about 6 ounces
Preheat oven to 350 degrees F. Lightly coat a baking sheet with canola oil.
In a large mixing bowl, cream butter, cream cheese, and brown sugar on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined.
In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.
Yields 38 (or perhaps 2 dozen).
VERDICT: These may not have turned out exactly as written--we made them with Eleanor, and she has little patience for exact measuring and also ate a little bit of the cream cheese--but I think they turned out well, and I don't really like homemade chocolate chip cookies. Keep.
In a large mixing bowl, cream butter, cream cheese, and brown sugar on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined.
In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.
Yields 38 (or perhaps 2 dozen).
VERDICT: These may not have turned out exactly as written--we made them with Eleanor, and she has little patience for exact measuring and also ate a little bit of the cream cheese--but I think they turned out well, and I don't really like homemade chocolate chip cookies. Keep.
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