Make Your Tea Break Better With Chocolate Chip Cookies With A Britannia The Laughing Cow Cream Cheese Frosting

Cream Cheese Chocolate Chip Cookies - Makes 28 Cookies

Ingredients

Method

• In the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, Britannia The Laughing Cow Cream Cheese, brown sugar, and granulated sugar. Add the egg and vanilla extract, and beat on medium-high speed for about 5 minutes until the mixture is light, fluffy, and fully creamed. If using an electric hand mixer, beat for at least 7 minutes.
• Stop the mixer, scrape down the sides of the bowl, and add the all-purpose flour, cornstarch, baking soda, and optional salt. Mix on low speed until everything is just combined, which should take around 1 minute. Be careful not to overmix.
• Add the semi-sweet chocolate chips or chunks. Gently fold them into the dough by hand or mix for a few moments with the paddle attachment until evenly distributed.
• Using a medium 2-inch cookie scoop, form heaping mounds of dough (you should get about 28 cookies). Place the mounds on a large plate, then flatten them slightly with the palm of your hand. If time allows, refrigerate the dough for an hour.
• Preheat your oven to 175°C for 5 minutes. Line a baking sheet with parchment paper or lightly spray it with cooking spray. Arrange the chilled cookie mounds on the prepared baking sheet, ensuring they are spaced at least 2 inches apart.
• Bake the cookies for 8 to 9 minutes, or until the edges are set and the tops are just beginning to firm up, even if the centre remains slightly undercooked. The cookies should appear pale and glossy in the centre. Avoid baking for more than 10 minutes, as the cookies will firm up further as they cool.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.
• For the frosting, take a large bowl, beat the softened Britannia The Laughing Cow Cream Cheese and butter together using an electric mixer on medium speed until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is smooth and fluffy.
• Add the vanilla extract and mix until fully incorporated.
• If the frosting is too thick, add a teaspoon of milk or cream at a time until you reach your desired consistency.
• Use immediately to frost the cookies. Let them set and enjoy!