These little cream cheese chocolate chip cookies are so tender and buttery that they literally melt in your mouth.

Photo byRebecca Blackwell/ ofbatteranddough.com

Oh but these are addictive little cookies. Addictive in a just one more, no just one more, this-time-I-mean-it just one more kind of way.

Honestly, you'll enjoy them so much more if you don't even try to resist. Just sink your teeth into their soft, chocolate studded, cream cheese and vanilla flavored crumb and enjoy every second of bliss as it melts onto your tongue.

You think I'm being dramatic, but only because you've yet to try them.

Photo byRebecca Blackwell/ ofbatteranddough.com

If you are intrigued by these little cloud like cookies, I have some very good news for you: They are extremely easy to make. The dough will take you about 10 minutes but then comes the actual hard part... it needs to chill out in the refrigerator for at least 3 hours.

I know. I know. Three hours is a long time to wait.

Go for a walk. Call your best friend for support. Sneak a few bites of cookie dough from the fridge which you are absolutely NOT supposed to do because of salmonella and all that, so obviously you didn't (but you might want to wipe that bit of chocolate from the corner of your mouth).

Photo byRebecca Blackwell/ ofbatteranddough.com

Make ahead and storage suggestions

The dough for these cookies will keep well in the refrigerator for up to three days. You can also freeze the dough and then bake as many as you like whenever the craving strikes. Here's the best way to do this:

1. After allowing the dough to rest in the refrigerator for at least 3 hours, shape the cookie dough into ping-pong size balls and lay them out in a single layer on a plate or a tray.
2. Cover loosely with plastic wrap and put them in the freezer for a couple of hours, until they feel quite firm. At that point, you can pile them into a ziplock bag or other airtight container and put them back in the freezer where they'll keep well for 3 months.

The cookies can be baked straight from the freezer. Just pull as many cookie dough balls from the freezer as you like, lay them out on a parchment covered baking sheet, and pop them in a preheated oven. If baking from frozen, they'll take 14 - 16 minutes to bake.

Once baked, the cookies will keep well in an airtight container at room temperature for up to 4 days.

Photo byRebecca Blackwell/ ofbatteranddough.com

Recipe: Cream Cheese Chocolate Chip Cookies

This recipe was originally published on ofbatteranddough.com. For more detailed instructions, please see the original recipe ---> Cream Cheese Chocolate Chip Cookies

Ingredients

• ½ cup (1 stick; 113 grams) unsalted butter, at room temperature
• 4 ounces (½ cup; 113 grams) cream cheese
• 1 cup (200 grams) granulated sugar
• 1 large egg, at room temperature
• 1 tablespoon pure vanilla extract or vanilla paste
• 1 ¾ cup (210 grams) all-purpose flour
• ½ teaspoon baking powder
• ¾ teaspoon kosher salt (or ½ teaspoon table salt)
• 1 ¼ cup (213 grams) chocolate chips

Instructions

1. Add the butter and cream cheese to a large mixing bowl and beat with an electric mixer on medium high speed until the mixture is well combined, 1-2 minutes. Add the sugar and beat until the mixture appears light in color and fluffy and aerated in texture.
2. Add the egg and the vanilla to the mixing bowl and beat until well combined, about 2 minutes.
3. Add the flour, baking powder, and salt to a small bowl and stir to combine. Add to the mixing bowl and mix on low speed just until barely combined. Add the chocolate chips and stir with a rubber spatula or wooden spoon.
4. Scrape the dough into a smaller bowl, cover, and place in the refrigerator to chill for at least 3 hours and up to 3 days.
5. Heat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
6. Shape the cookie dough into 30 gram balls (about the size of a ping pong ball) and place them on the baking sheet, spacing the balls at least 3 inches apart. Bake in the center of the oven for 10 minutes, until the tops of the cookies look soft and slightly underbaked, but have lost their shine.
7. Set the cookie sheet on a baking rack and let cool for a couple of minutes. Use a spatula to transfer the cookies from the baking sheet to the baking rack and allow to cool completely. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

4 More chocolate chip treats to make this month:

1. Chocolate chip pistachio cookies: These soft chocolate chip cookies are filled with the rich, warm, cozy flavors of brown butter, brown sugar, cardamom, vanilla, almond, and plenty of roasted pistachios. Get the recipe: Chocolate chip pistachio cookies
2. White chocolate chip cookies: These brown butter white chocolate chip cookies are soft and chewy with a rich toffee flavor that just melts in your mouth. Make the basic recipe or toss in some macadamia nuts or dried cranberries for white chocolate macadamia cookies or white chocolate cranberry cookies. Get the recipe: White chocolate chip cookies
3. Chocolate chip pecan cookies: These massive brown butter Chocolate Chip Pecan Cookies are extra thick with a soft, gooey center loaded with milk chocolate chips and crunchy toasted pecans. Get the recipe: Chocolate chip pecan cookies
4. Chocolate chip cake: This easy Chocolate Chip Bundt Cake is extra soft and fluffy, with the perfect balance of chocolate chips and buttery cake. Topped with Peanut Butter Fudge Icing, it's the kind of crowd pleasing cake recipe that's perfect for nearly any occasion. Get the recipe: Chocolate chip cake

For more of my recipes, visit alittleandalot.com and ofbatteranddough.com.

Photo byRebecca Blackwell/ rebeccablackwell.com

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