Cream Cheese Chocolate Chip Cookies

I have found so many chocolate chip cookie recipes, that I decided it was time to do a recipe challenge.  Now, I realize there are people who are set in their preferences.  Some people like light and fluffy cookies; some like flat and crisp cookies.  Some people like the good ol' classic recipe found on the back of the chocolate chip bag. If you are one of those who enjoys exploring tweaked recipes, then this one might be for you.  This is a spin off a recipe I found for a basic cream cheese cookie.  I added a bit of sour cream, a bit of cream of tartar, more vanilla, and a lot of bittersweet Ghirardelli chocolate chips.  The outcome:  light and fluffy cookies, with a nice tangy bite without the sweetness overload. I'll hear the final verdict tonight at ladies night!

Ingredients:

10 oz. Ghirardelli 60% cacao bittersweet chocolate chips

1/2 cup unsalted butter, at room temperature

3 oz. cream cheese, at room temperature

1 1/2 cups powdered sugar

1 egg, at room temperature

1/4 cup sour cream

1/2 tsp. cream of tartar

 1 1/2 - 2 tsp. pure vanilla extract

1 3/4 cup flour

Directions:

Preheat oven to 375 degrees.  Beat the butter and cream cheese in a bowl for one minute. Slowly add in powdered sugar, then the cream of tartar, and egg. Next, add the sour cream and vanilla.  In increments, slowly add in flour.

Place spoonfuls of batter onto cookie sheets lined with parchment paper. 

Bake for 7-9 minutes.

Makes approximately 30 cookies, depending on

the size you choose to make them.

ps- the verdict was a good one!  It's a keeper!