Brown Butter & Cream Cheese Chocolate Chip Cookies | Secret Recipe Club

The third week of the month means it is Secret Recipe Club time.  It is a time when I get to experience the great reveal and who clandestinely had my blog for a month.  Did they look through every post or simply go to their favorite category to make their decision?  Sometimes I am astonished how far back the viewing goes; sometimes a post from several years ago makes the great reveal.  What post will it be this month? If you want to get in on the action, simply click on the Secret Recipe Club and learn how to join in the fun. 

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For August I was assigned to Toni whose blog is called Mommy’s Menu.  Toni resides in Utah and is a mother to 7 children.  She loves to cook along with being handy in the kitchen and staying within budget.  Although I have never met Toni, I can only imagine that she puts on her Super Mom Cape each and everyday.  Hats off to you Toni!  After browsing through her many delicious recipes that are approachable along with being crowd pleasers, the Cream Cheese Chocolate Chip Cookies just resonated in my brain.

After reviewing the recipe, I noticed it did not call for any eggs.  Typically every recipe I have ever made for Chocolate Chip Cookies called for eggs.  Interesting I thought.  After researching a bit, the original recipe was devised due to an egg allergy.  The cream cheese makes for a remarkable substitute and mimics the eggs qualities in the cookie. 

The recipe called for melted and cooled butter, which I thought was a unique step in the preparation of this recipe.  I always like to add my own touches to recipes to make them my own.  With my adoration for brown butter, this was the perfect opportunity to add another element of flavor to these cookies by browning the butter.  The result was an added layer of deliciousness to these magnificent cookies. Enjoy this unique spin on the traditional chocolate chip cookie.

Brown Butter & Cream Cheese Chocolate Chip Cookies

Makes 60 Cookies

8 oz. Cream Cheese, softened

1 ½ Cup Brown Butter, melted and cooled

2 Cup Brown Sugar

1 Cup Granulated Sugar

1 Tablespoon + 1 teaspoon Vanilla

1 teaspoon Baking Soda

1 teaspoon Salt

4 Cups + 6 Tablespoons All Purpose Flour

3 Cups Semi Sweet Chocolate Chips

Preheat the oven to 325 degrees and line baking sheets with parchment paper.

In a large skillet, add the butter and cook on medium to medium high heat until brown begins to brown and smell nutty.  Remove and let cool completely.

Cream together the cooled brown butter, cream cheese and sugars until light and fluffy.  Add the vanilla.

Sift together the dry ingredients and then add them slowly to the butter mixture until well combined.  Stir in the chocolate chips. 

Place a large scoop (I used a one and half inch ice cream scooper) to make uniform cookies, onto the cookie sheet. Slightly press cookie down with your hand. Bake 12 to 14 minutes or until cookies are light golden brown.  Let cool and then finish cooling process on a wire rack.