"Baked" Chocolate Snack Cookies

 Our "Baked" group this time we are making snacking cookies..how can those not be good. Plus the ingredients are cream cheese, butter, and chocolate!! Sadly, this recipe falls short of flavor and in my opinion texture. Luckily, I had read that Erin's cookies were flat. I am not a fan of flat cookies. My first thought was to add more flour..but Mark said it may change the texture and make a tough cookie. So I started a study of flat cookies. I found lots of opinions about troubleshooting flat cookies, my favorite was at chowhound. The ideas for non flat cookies spanned: dark pans, frozen dough, more flour, and changing temperature to name a few ideas.

 What I tried was the change in temp and chilling the dough.  I started at 400 degrees and then taking it down to 340 to finish baking. The above set was not chilled and put directly in the oven right after mixing. The set below was very well chilled.

 The chilled dough spread more and was flatter...sadness.

This is a recipe I don't think I would make again. Not the texture or flavor I like. We did deliver to a couple of neighbors and called them welcome to the neighborhood cookies!

CREAM CHEESE CHOCOLATE SNACKING COOKIES

Yield: 24 to 36 cookies
4 ounces cream cheese, room temperature
8 ounces (2 sticks) unsalted butter, cool but not cold
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup dark unsweetened cocoa powder (like Valrhona)
3 ounces good-quality dark chocolate (60 to 72%), melted and cooled
8 ounces semisweet chocolate chips

Bake 350 for 10 minutes