The truth is, I’m not really a sweets person. I mean, I get why people are into sweets. It’s not that they don’t taste good, but I just don’t crave sweets the way others do. So I can stop at just one cookie, or just a couple bites of cake, and sweets aren’t the kind of thing that really live in my house.
But when I do decide to indulge what hint of a sweet tooth I might have, I like to go back to the basics. I’m a cookies and brownies fan when I am a sweets fan, so I thought this week’s remake dish would be a fun project. And thankfully, I work with an office full of people who will eat any sweet, especially those with chocolate, if you leave it up for grabs in the kitchen break room.
I spent a couple days mulling over what I should do for our cookies with chips week, and I had a couple different ideas. But then, one morning while I was driving to work, inspiration struck, and I yelled out “Cookie cups!” (Have you ever considered what a good thing it is that no one is spying on you when you’re driving by yourself?)
I googled cookie cup recipes for ideas on what to do for topping. I would have gone with ice cream, but that wouldn’t sit very nicely for long on the break room table. Instead, I settled for a cream cheese frosting topping with mini chocolate chips. For the cookie dough, I used the recipe on the back of the Ghirardelli chocolate chips cookie bag.
Cookie Dough Ingredients
2 1/4 cups flour (I substituted with whole wheat flour)
3/4 cup white sugar
3/4 brown sugar
1/2 tsp salt
2 tsp vanilla extract
1 cup butter
2 cups chocolate chips
8 oz. cream cheese
1/2 cup brown sugar
1 tsp vanilla extract