Name: Mascarpone Cheese Chocolate Chip Cookies recipe by Antara Navin at BetterButter
Prep time: 120 min
Cook time: 11 min
Total time: 131 min
Yield: 10
Ingredients: 1 1/2 cups all purpose flour (unbleached ); 1/2 tbsp cornstarch or cornflour; 1 tsp baking soda; 6 tbsp full fat mascarpone cheese; 1/3 cups pure refined coconut oil softened at room temperature (or any unsalted butter); 1/3 cups white sugar; 1/3 cup light or dark brown sugar (I used dark brown as it contains more molasses, more flavor and darker color cookies); 1 large egg; 1 1/2 tsp vanilla extract; 1/2 tsp ground cinnamon; 1 cup semisweet chocolate chips (I used Hershey's semi sweet chocolate chips)

ABOUT Mascarpone Cheese Chocolate Chip Cookies RECIPE

When I heard of the SayCheese contest, the first thing that popped in my mind was cookies. I love baking cookies and since I have had success in cookies, I decided to try making mascarpone cheese chocolate chip cookies. Mascarpone is an Italian cream cheese, milky white in colour and easy to spread. It is a thick,double or triple cream, soft cheese with a very high fat content. Cookies need fat else they will be hard. In a FoodNetworks TV show, I had seen ricotta cheese filled doughnuts. Hence this further motivated me to try and innovate mascarpone chocolate chip cookies. I was bit skeptical for using more than 1/4 cup mascarpone for my cookies dough, but rest assured and have no fear, these cookies turned out to be soft, light and creamy bundle of deliciousness.

Ingredients Serving: 10

1 1/2 cups all purpose flour (unbleached )
1/2 tbsp cornstarch or cornflour
1 tsp baking soda
6 tbsp full fat mascarpone cheese
1/3 cups pure refined coconut oil softened at room temperature (or any unsalted butter)
1/3 cups white sugar
1/3 cup light or dark brown sugar (I used dark brown as it contains more molasses, more flavor and darker color cookies)
1 large egg
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 cup semisweet chocolate chips (I used Hershey's semi sweet chocolate chips)

Instructions

Combine flour, cornstarch, baking soda and sieve or whisk it together in a mixing bowl. This is to make the flour aerated, light and fluffy.
Combine egg, mascarpone cheese, coconut oil and sugar in a mixer and cream it together at medium high until light and fluffy. Add the vanilla extract and the cinnamon powder. Stir and mix. Do not overbeat.
Reduce the speed to low and add the flour mixture into the creamed butter-cheese-sugar mixture intermittently. Stir and mix at low speed or by hand using a spatula, till the flour is fully incorporated into the creamed mixture.
Add the chocolate chips and mix lightly to evenly distribute the chips in the dough.
Refrigerate the dough for 2 hours or upto 3 days. Refrigeration enhances the taste of the cookies and makes the dough firm. However if you are short of time, then you can bake the cookies immediately.
When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Drop heaped 1/4 cups of cookie dough into the baking sheet and place 2 inches apart from each other as the cookies spread on heating.
Bake the cookies in the preheated oven for 11-12 minutes. Do not overbake. If you see cracks on top or the cookie starting to brown, then the cookies are cooked. Take out the baking sheet and allow the cookies to cool on the baking sheet for 5 minutes.
Transfer the cookies to a wire rack and allow it to cool completely. Serve immediately or store in an air tight container.

Similar Recipes