Tender chocolate chip cookies
These moist cookies are perfect with a big mug of tea or coffee. They are easy to make, cake-like and packed full of milk chocolate chips.
Ingredients
Makes: 24 cookies
- 225g cream cheese
- 225g margarine
- 150g caster sugar
- 175g dark brown soft sugar
- 1 egg
- 1 teaspoon vanilla extract
- 310g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 340g milk chocolate chips
Method
Prep:20min ›
Cook:15min ›
Ready in:35min
- Preheat oven to 190 C / Gas 5. Grease baking trays and set aside.
- Combine cream cheese, margarine and sugars. Blend in egg and vanilla. Add dry ingredients and mix well. Add chocolate chips and mix.
- Drop heaped spoons of the batter onto the prepared trays. Bake in preheated oven for 15 to 18 minutes or until edges are slightly browned.
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Reviews & ratings
Average global rating:
(71)
Reviews in English (61)
Whereas this recipe would have passed for "healthier" 5 years ago, TransFat has been proven to be the unhealthy pseudo-fat that it is. Want healthy? Stick to the regular recipes, and downsize your intake! Don't use Margarine or regular shortening in your cooking! These cookies were flavorless, and my Mother won't be making them again. - 01 Dec 2004 (Review from Allrecipes US | Canada)
I used butter instead of margerine and I doubled the chips called for. Because I wanted a less cakey cooky, I used baking SODA instead of powder. I agree with another reviewer that the uncooked dough was really fantastic but when you cook it, it dosen't taste as good. Sounds bizarre but it's true. This makes a ton, way more than 12 servings, unless each person has four or five cookies. 375* for ten minutes was just right. This would be GREAT with white chocolate chips and craisins. NOTE: I did use fat free cream cheese but I think that was kind of like putting the cart before the horse, if you really think about it. - 02 Sep 2010 (Review from Allrecipes US | Canada)
These are awesome. Really rich and tasty. I'm glad I went to the store to get milk chocolate chips, though; semi-sweet would probably not have been as good. I flattened them a little before baking, and yes they do hold their exact shape! Thanks for a great recipe! - 02 Nov 2008 (Review from Allrecipes US | Canada)
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