Description
These Chocolate Chip Cheesecake Cookies combine the creamy tang of cheesecake with the classic comfort of chocolate chip cookies. Soft, rich, and filled with mini chocolate chips, they’re a perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups All-purpose Flour
- 1/4 cup Cornstarch
- 1/2 teaspoon Baking Powder
Wet Ingredients
- 1/4 cup Unsalted Butter, room temperature
- 4 oz Cream Cheese, room temperature
- 1 Large Egg
- 1 tablespoon Milk
- 1/2 teaspoon Vanilla Extract
Sweeteners and Add-ins
- 1 1/4 cups Powdered Sugar
- 5-6 tablespoons Mini Chocolate Chips
Instructions
- Prepare the dry mix: In a bowl, combine the all-purpose flour, cornstarch, and baking powder. Mix these dry ingredients well to ensure even distribution of the leavening agent.
- Cream butter and cream cheese: In a separate large bowl, beat the unsalted butter and cream cheese together until the mixture is smooth and creamy, which will create a rich base for the cookie dough.
- Add wet ingredients: Incorporate the egg, milk, and vanilla extract into the butter and cream cheese mixture. Mix well until fully combined and uniform.
- Add powdered sugar: Gradually add the powdered sugar to the wet mixture, beating continuously until the dough becomes light and fluffy, indicating proper aeration.
- Combine dry ingredients and chocolate chips: Fold the prepared dry mix into the wet mixture gently, then add the mini chocolate chips. Mix just until evenly distributed. Refrigerate the dough for at least 30 minutes to firm up, which helps prevent spreading during baking.
- Shape dough and preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Shape the chilled dough into uniform balls and place them evenly on the baking sheets.
- Add extra chocolate chips (optional): If desired, press a few extra chocolate chips on top of each cookie dough ball for enhanced appearance and extra chocolate.
- Bake and cool: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden but the centers remain soft. Remove from the oven and let them cool on wire racks to set completely before serving.
Notes
- Refrigerating the dough is important to maintain the cookie shape and improve texture.
- Use room temperature butter and cream cheese to ensure the ingredients blend smoothly.
- Mini chocolate chips distribute more evenly and create a better texture than larger chips.
- Do not overbake; cookies should be soft at the center when removed from the oven for the best cheesecake-like texture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
