Description
Delight in these soft and creamy Chocolate Chip Cheesecake Cookies, featuring a perfect blend of cream cheese and buttery dough studded with mini chocolate chips. These cookies offer a rich, smooth texture with a sweet chocolatey bite, ideal for dessert or an indulgent snack.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 4 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper, ensuring a non-stick surface for baking.
- Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, creating a luscious base for the cookie dough.
- Add Sugars: Incorporate the granulated sugar and brown sugar into the bowl and beat the mixture until it becomes light and fluffy, helping to create a tender cookie texture.
- Mix in Egg and Vanilla: Stir in the egg and vanilla extract until the mixture is fully combined, ensuring even distribution of flavor and moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to ensure even mixing and to activate leavening agents.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, mixing gently until just combined to prevent overworking the dough.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the dough, evenly distributing the chocolate throughout.
- Shape Cookies: Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set, ensuring a soft but fully cooked texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for the best texture and flavor.
Notes
- For a firmer cookie texture, chill the dough in the refrigerator for 30 minutes before baking.
- Store baked cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For longer storage, freeze the cookies to preserve flavor and texture.
