Description
These Chip Cheesecake Cookies are a delightful twist on classic chocolate chip cookies, featuring a creamy cream cheese base that makes them extra soft and tender with a perfect balance of sweetness and rich chocolate chips. Baked to golden perfection, they offer a pillowy texture and a slightly tangy flavor that cookie lovers will adore.
Ingredients
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. This ensures even baking and prevents the cookies from sticking.
- Craft Creamy Foundation: In a mixing bowl, whip together the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy. Then add the egg and vanilla extract, beating until everything is fully incorporated and smooth.
- Construct Dry Blend: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting ensures no lumps and a uniform dry ingredient mixture.
- Harmonize Dough: Gently fold the dry ingredients into the wet mixture, stirring just enough to combine and preserve the soft texture. Then fold in the semi-sweet chocolate chips evenly throughout the dough.
- Shape and Position: Using a cookie scoop or your hands, form the dough into consistent rounds and place them spaced apart on the prepared baking sheets to allow room for spreading.
- Bake to Perfection: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown while the centers remain soft and slightly underbaked for that pillowy texture.
- Cool and Set: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely. This lets the flavors and texture fully develop.
Notes
- For best results, use room temperature cream cheese and butter to ensure smooth blending.
- Do not overmix the dough to keep the cookies tender and soft.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen after baking; thaw at room temperature before serving.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American