Canyon Ranch Blog

Chocolate Chip Cookies

Nutrition Information (per serving)

1 g
58 mg
13 g
3 g
0 g
16 mg

¼ cup (½ stick) unsalted butter, cold
⅓ cup low-fat cream cheese, cold
1 cup firmly packed brown sugar
2 lg egg yolks
¾ tsp pure vanilla extract
1 cup unbleached all-purpose flour
⅓ cup whole-wheat flour
¾ tsp baking soda
½ tsp sea salt
1 package semi-sweet chocolate chips, about 6 oz

The dough can be kept for several days, so you can enjoy fresh baked cookies at a moments notice.
  1. Preheat oven to 350F. Lightly coat a baking sheet with canola oil spray.
  2. With an electric mixer on high speed, cream butter, cream cheese and sugar. Turn mixer to low and add egg yolks and vanilla and mix until just combined.
  3. In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined.
  4. Drop rounded heaping teaspoonfuls (or use a ¾-ounce scoop) onto baking sheet about 1½ inches apart.
  5. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet in oven and bake 3 minutes more, or until golden. Cool on baking sheet until cookies are set. Transfer to cooling rack until completely cooled. Store in a tightly sealed container.
The dough can be kept for several days, so you can enjoy fresh baked cookies at a moments notice.
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