Happy Easter tomorrow for any of you who celebrate. For those of you marking the holiday, are you planning anything special? Any Easter egg hunts in the works? Do you plan to eat anything lemon based? Or maybe you plan to indulge in a slice of carrot cake.
Mmm. Everyone should do the carrot cake thing, don’t you think?
When I was a little kid I pretty much thought that Easter egg hunts were the epitome of a good time. I mean, it’s all about the thrill of the hunt. 🙂 But to be honest I only seem to remember really going on an Easter egg hunt maybe twice. If you plan to look for Easter eggs just remember to write a little note to yourself about where you hid them, just in case the kids don’t find them all. You don’t want to end up like Kirk from Gilmore Girls and have the whole place smelling like rotten eggs for a week. 😀
How about coloring Easter eggs? When I was a kid we’d just dunk the eggs in that special egg food coloring and that was pretty much it. Or maybe sometimes I’d put a rubber band around the egg to make a stripe. WOW, right? Haha. ;D Or if we were feeling REALLY wild we’d make those Jello eggs in that special plastic mold. Does anyone else remember those? And sometimes you’d layer the colors. Don’t tell me I was the only one who did that. 🙂
But now all you have to do is hop on Pinterest and you find a myriad of cool egg dying tricks. I really like the eggs that are kind of tie dyed. I think that just involves regular food coloring and paper towels. And then there are the ones that are colored with beet juice. Very cool.
But even though they may seem simplistic now, I’ll always have a soft spot for those traditions from childhood. I mean, they may not have been ombre or anything, but I thought Rice Krispie eggs were pretty awesome.
This post is not about eggs. I actually don’t care for hard boiled eggs. That was one downside to coloring them. Nor is this post about lemon or about carrot cake. This is a post for those people who just want to add something quickly to a holiday dessert tray. Or for those people who want a quick cookie to make with the kiddos this weekend. And what could be more universally loved than a chocolate chip cookie?
This is one that’s bound to make you smile. The raw cookie dough reminds me of the frozen cookie dough we used to get at Sam’s Club when I was a kid. Yep, I stole a few of those and ate them raw back in the day. No lie. 🙂
But the secret ingredient here is cream cheese, which creates a nice, soft finished product. Mmm. Soft cookies. I always have a weakness for the soft cookies!
- ½ cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 cup sugar
- ½ cup dark brown sugar
- 1 tsp vanilla
- ¾ tsp. kosher salt
- 1 tsp. baking soda
- 2 cups unbleached all-purpose flour
- 1 12 oz bag of semi-sweet chocolate chips
- Preheat the oven to 350 degrees F.
- Line two cookie sheets with parchment paper and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment cream the butter, cream cheese, and sugars until creamy. Add the vanilla and mix well, scraping down the sides of the bowl if you need to.
- In a separate bowl add the salt, baking soda, and flour together and stir.
- Add the dry ingredients to the wet all at once, mixing until just combined.
- Turn off the mixer and add in the chocolate chips, stirring them in with a wooden spoon.
- Drop the cookie dough onto prepared sheets in heaping tablespoons. Flatten down the cookies with your hand and bake for 9-11 minutes, until just slightly golden brown.