Description
These Chocolate Chip Cheesecake Cookies combine the creamy richness of cheesecake with the classic charm of chocolate chip cookies. Soft, fluffy, and slightly tangy, they’re perfect for cookie lovers looking for a decadent twist.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cup 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 cup powdered sugar
- 5-6 tablespoon mini chocolate chips
Instructions
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cornstarch, and baking powder. Set this mixture aside for later.
- Cream Butter and Cream Cheese: Using an electric mixer on medium speed, blend the unsalted butter and cream cheese in a large bowl until the mixture is fine and creamy.
- Add Wet Ingredients: Add the large egg, milk, and vanilla extract to the butter and cream cheese mixture, continuing to mix until fully incorporated.
- Incorporate Sugar and Flour: Gradually add the powdered sugar to the wet mixture and continue mixing until the batter becomes fluffy. Then add the dry ingredients and mix just until the dough is smooth and well combined.
- Fold in Chocolate Chips and Chill Dough: Stir in the mini chocolate chips thoroughly. Cover the dough and refrigerate it for one hour to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Remove the chilled dough from the refrigerator. Shape the dough into 24 to 26 small balls, spacing them about 1.5 inches apart on the prepared baking sheets. Flatten each ball slightly using your hand or a firm object.
- Optional Chocolate Chip Topping: Sprinkle additional mini chocolate chips on top of the shaped cookies if desired for extra chocolate flavor and an attractive finish.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for approximately 10 minutes, or until the edges are set and the cookies are lightly golden.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the butter and cream cheese are at room temperature for easier mixing and smoother dough.
- Chilling the dough is important for better cookie texture and shape retention during baking.
- Use mini chocolate chips for even distribution throughout the cookies.
- Storing cookies in an airtight container keeps them soft for several days.
- For a richer flavor, you can lightly toast the chocolate chips before adding them.
