Description
Delightfully soft and creamy, these Chocolate Chip Cheesecake Cookies combine the rich flavors of classic cheesecake with the indulgent sweetness of semi-sweet chocolate chips, resulting in a perfect treat that is both chewy and flavorful.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined ensuring uniform distribution.
- Beat Butter and Cream Cheese: In a separate large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and cream cheese together until the mixture is smooth and creamy, forming the base of your cookie dough.
- Add Sugars: Add the granulated sugar and brown sugar to the butter and cream cheese mixture. Beat again until the mixture is light, fluffy, and well incorporated for a tender texture.
- Incorporate Egg and Vanilla: Crack the large egg into the bowl, add the vanilla extract, and beat until fully incorporated, which helps bind the dough and adds flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing at a low speed until just combined to avoid overmixing and tough cookies.
- Fold in Chocolate Chips: Using a spatula, fold in the semi-sweet chocolate chips evenly throughout the dough to distribute the chocolate in every bite.
- Scoop Dough: Scoop tablespoon-sized portions of cookie dough and place them onto the prepared baking sheet, spacing about 2 inches apart to allow the cookies room to spread.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden and centers are set but still soft for the perfect texture.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they hold their shape.
Notes
- Ensure butter and cream cheese are softened for easier mixing and smoother dough.
- Do not overmix the dough to keep the cookies tender and prevent toughness.
- Spacing cookies about 2 inches apart is important to avoid sticking during baking.
- Cooling cookies on the baking sheet first helps them set before moving to a rack.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
