I’ve found that this is a problem in cookie and pie making because all of the butter in the mix just melts all over the place because there’s nothing to hold it together.
With my pie crust, I finally got the perfect recipe with cream cheese. Cream cheese is firmer and doesn’t melt as much, so that way I was able to keep the crust firm without compromising that sweet buttery flavor. I was having the same “melt” problem with cookies that I had with pie crust, so I figured I’d try using cream cheese to substitute some of the butter.
And you know what? It worked.
So here it is. Chocolate chip cookies with a secret ingredient.
- 1 ¼ cup brown rice flour
- 1 cup cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- ¾ cup cold salted butter
- 2 oz cold cream cheese
- ½ cup white sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 ½ cups chocolate chips
- 1 cup chopped pecans or almonds (optional)
- Whisk together the rice flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- Put the sugars and vanilla extract in the bowl of your electric mixer. Add the cream cheese. Don’t blend yet.
- Soften the butter. I prefer not to use a microwave because it doesn’t soften it as evenly and the butter doesn’t remain as cold. Instead, use this method to get your butter softened.
- Put the softened butter in with the cream cheese, vanilla extract, and sugars. Blend until the mix is fluffy and light-colored (about three minutes).
- Add the eggs 1 at a time, beating after each addition.
- Add the flour mix and beat.
- Stir in the chocolate chips and nuts (optional).
- Cover the bowl with wax paper and freeze the dough for 15 minutes. Stir it, then refrigerate for another 15 minutes.
- While the dough is refrigerating, butter a cookie sheet and heat the oven to 350 degrees F.
- Use a tablespoon to spoon the dough onto the buttered cookie sheet. Flatten each cookie to about ½ an inch thick. It’s okay if they aren’t perfectly round.
- Bake for 10-11 minutes, until the bottoms are browned and the tops are somewhat firm. Allow the cookies to cool for at least 15 minutes before removing them from the cookie sheet.