Description
These Decadent Cheesecake Chocolate Chip Cookies combine the rich creaminess of cheesecake with classic chocolate chip cookie goodness. Soft, chewy, and bursting with chocolate chips, these cookies are perfect for dessert lovers looking for a unique twist on a traditional treat.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 3 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
- 2 large eggs
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 2 cups chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Cheese: In a large bowl, cream together the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is smooth and well combined, creating a creamy base for the cookies.
- Add Eggs and Vanilla: Beat in the vanilla extract and eggs until the mixture is fully combined and smooth, which helps bind the ingredients and adds flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Carefully fold the chocolate chips into the cookie dough, ensuring they are evenly distributed throughout for consistent chocolatey bites.
- Shape Dough: Drop spoonfuls of dough onto the prepared baking sheet, spacing them evenly to allow room for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn lightly golden brown, indicating they are perfectly baked but still soft inside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and enhancing texture.
Notes
- For best results, make sure the butter and cream cheese are softened to room temperature before mixing.
- You can substitute mini chocolate chips for regular ones if you prefer smaller pockets of chocolate in each bite.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Do not overbake to keep cookies soft and chewy; edges should be lightly golden.
