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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Adapted from Betty Crocker's New Cookbook. Wonderful chewy chocolatey cookies. You can also substitute Kahlua for some or all of the extracts, for a slightly different taste. Ingredients:
1 (3 ounce) package cream cheese, softened (neufchatel cheese is okay) |
3/4 cup margarine or 3/4 cup butter, softened (make sure type of margarine is recommended for baking) |
1 cup sugar |
1 cup packed brown sugar |
2 teaspoons vanilla extract |
1/8 teaspoon almond extract |
2 large eggs |
2/3 cup chocolate fudge topping (low-fat is okay) |
2 cups all-purpose flour |
1/2 cup cocoa powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup vanilla chips or 1 cup peanut butter chips |
1 cup milk chocolate chips |
1 cup semisweet chocolate chunk |
Directions:
1. Preheat oven to 350 degrees F.
2. Line cookie sheet with foil or parchment paper (if using foil, grease with shortening).
3. In a large bowl, beat cream cheese and margarine or butter with and electric mixer (medium speed) until fluffy, about 2 minutes.
4. Add sugars, extracts, eggs, and ice cream topping.
5. Beat about 3 minutes, or until fluffy.
6. Mix flour, cocoa, baking soda, and salt in a separate bowl.
7. Stir flour mixture into margarine mixture until evenly mixed.
8. Stir in chips.
9. Drop dough by heaping teaspoonfuls 2 inches apart onto cookie sheet.
10. Bake 13-15 minutes, or until edges are set (cookies will appear underbaked).
11. Cool for 5 minutes, then remove to wire rack to fully cool.
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