Chocolate Chip Cookies

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
85
protein 
1 g
sodium 
58 mg
carbohydrates 
13 g
fat 
3 g
fiber  
0 g
cholesterol 
16 mg
Servings 
38
Ingredients 

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.
Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.