Description
These Chip Cheesecake Cookies combine the rich creaminess of cheesecake with classic chocolate chip cookie goodness, resulting in soft, pillowy cookies with golden edges and a delectable texture perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 4 oz (113 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- 1 ¼ cups (213 g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure even baking and easy removal of cookies.
- Craft Creamy Foundation: In a mixing bowl, cream together softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing thoroughly until fully combined and emulsified.
- Construct Dry Blend: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and avoid lumps in the dough.
- Harmonize Dough: Gently fold the dry ingredients into the wet mixture, stirring minimally to maintain a tender texture. Then fold in the semi-sweet chocolate chips evenly throughout the dough.
- Shape and Position: Form the dough into consistent round shapes and place them spaced apart on the prepared baking sheets to allow for natural spreading during baking.
- Bake to Perfection: Bake in the preheated oven for 10-12 minutes, until the cookie edges turn golden brown while the centers remain soft and pillowy.
- Cool and Set: Allow the cookies to rest for a few minutes on the baking sheet to stabilize before transferring them to a wire rack to cool completely and develop flavors.
Notes
- Make sure the cream cheese and butter are fully softened for easier mixing and a smoother dough.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips as preferred.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- For a slightly crispier edge, bake a few extra minutes but monitor closely to avoid overbaking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
