Description
Delight in these rich and creamy Cheesecake Chocolate Chip Cookies that combine the best of both worlds: the smooth tanginess of cream cheese and the classic sweetness of chocolate chip cookies. With a soft center and slightly crispy edges, these cookies are perfect for any occasion and easy to prepare with simple, wholesome ingredients.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups (270 g) semi-sweet chocolate chips
Instructions
- Prepare the Dough: In a large bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy, ensuring there are no lumps for a perfect texture.
- Add Sugars: Incorporate the granulated sugar and brown sugar into the butter-cream cheese mixture and beat until the mixture becomes light and fluffy, which helps create a tender cookie.
- Mix in Egg and Vanilla: Add the egg and vanilla extract to the bowl and continue to beat the ingredients until fully combined, ensuring a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overmixing that could toughen the cookies.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough, ensuring they are evenly distributed throughout.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours, to develop flavor and improve texture.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Scoop Dough: Using a tablespoon-sized scoop, place portions of dough on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 10-12 minutes until the edges turn golden but the centers remain soft, achieving the ideal chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set properly.
Notes
- For best results, do not skip chilling the dough; it enhances both flavor and cookie texture.
- You can substitute semi-sweet chocolate chips with dark chocolate or white chocolate based on preference.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use room temperature butter and cream cheese to ensure the dough comes together smoothly.
