Thursday, June 2, 2011

Chocolate Swirl Cookies, a drop cookie with a twist

Chocolate Swirls

1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 package (3 oz/85 grams) cream cheese, softened
1 egg
1 tsp vanilla
2 cups all purpose four
1/2 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips, melted and slightly cooled

Heat oven to 350. In large mixing bowl, combine sugars, butter, cream cheese, egg and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add four, baking powder and salt. Beat at low speed until soft dough forms. Fold melted chips into dough until lightly marbled. Do not overmix.

Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until edges are light golden brown. Cool completely before storing.

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