Description
Delight in these rich and creamy Cheesecake Chocolate Chip Cookies, combining the indulgent flavors of cream cheese and chocolate in a soft, chewy cookie. Perfectly balanced sweetness and texture make these cookies a crowd-pleaser for any occasion.
Ingredients
Scale
For the Dough
- 1/2 cup (115 g) unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270 g) semi-sweet chocolate chips
Instructions
- Prepare the Dough: In a large bowl, beat softened butter and cream cheese together until smooth and creamy, creating the rich base of the cookie dough.
- Add Sugars: Add granulated sugar and brown sugar to the butter and cream cheese mixture; beat until the mixture is light and fluffy, ensuring a perfect texture.
- Incorporate Wet Ingredients: Mix in the egg and vanilla extract until everything is fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough to evenly distribute them throughout.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour or up to 24 hours. Chilling enhances flavor and improves the dough’s texture.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Scoop Dough: Using a tablespoon, scoop the dough onto the prepared baking sheets, spacing each scoop approximately 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 10-12 minutes, or until the edges are golden brown while the centers remain soft for the perfect chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough for longer (up to 24 hours) will deepen flavors and improve texture.
- Use room temperature butter and cream cheese for easier blending.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to your preference.
- For a festive touch, add chopped nuts or white chocolate chips.
