Showing posts with label Cookie dough. Show all posts
Showing posts with label Cookie dough. Show all posts

Tuesday, September 14, 2010

Chocolate Chunk Cream Cheese Cookie Bars

This particular interesting Cheese Cake Cookie bars goes back to the seventies, that I was anxious to recreate. Just trying to make things more up to date and interesting. The original recipe calls for ready made chocolate cookie dough, and too much sugar, and butter, The creme cheese topping is what makes it so special, and unique. In order to make this extra yummy, you actually have to make the cookie dough from scratch, which really isn't difficult, and instead of chocolate chips, I added Nestle semisweet chocolate chunks, or you can make your own chocolate chunks that would even be better. This was part of the Sunday Lunch for Ten, and I even had enough dough left over to make cookies with. All, in all, it was a successful dessert, and everyone loved it. I highly recommend it.

Chocolate Chunk Cream Cheese Cookie Bars

3 1/4 cup all-purpose flour
1 t. baking soda
1/2 t. salt
1/2 cup(1 stick) unsalted butter softened
1 cup pure vegetable Crisco
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 t. vanilla
2 cups(12 ounces) Nestle semisweet chocolate chunks,
or your own,  chopped

In a medium size  bowl, mix together the flour, baking soda, and salt, In a large bowl, with a hand electric mixer, mix the butter, Crisco, vanilla, and the sugars until nice and creamy. Add the eggs one at a time, mixing well, until real fluffy. Add half of the flour, and mix with the mixer. (don't mix the whole amount with the electric mixer.) Now, fold in the second half portion of the flour, and fold in the chocolate chips. Divide dough into two large logs and wrap in plastic wrap. Place in the freezer for about 30 minutes. Unroll, the dough, and slice about half in slices to pat into an 8x8 in square pan, or use all the dough to pat into a 9x13 pan,( but you will not have left over dough to make cookies with.)  also the larger pan will have a flatter topping with the creme cheese The choice is your. (I made it in the smaller pan, and still had enough dough for 18 cookies too.

Cream Cheese Topping
2- 8 ounce package Philadelphia Creme Cheese (left out to soften)
2 eggs
1 cup sugar
1 1/2 teaspoon vanilla
In a hand electric mixer, Beat cream cheese with the sugar until nice and creamy, add the eggs one at a time beating well after each addition. Last, add the vanilla, and beat for another minute or two. Fold the Cream Cheese Topping on top of the cookie crust dough, and bake in a 350 degrees F. oven for about 30-35 minutes. Cut into small squares, or bars. Serves 8
For easier removal from the pan, line the pan with aluminum foil, and let sides hang over. When it's done, you can remove it with the aluminum foil, for easier cutting.

Chocolate chunk cookies, from one recipe dough, or make the full recipe for the 9x13 inch baking pan with with 2 inch sides
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