Description
Delight in the rich and creamy texture of these Chocolate Chip Cheesecake Cookies, combining the lusciousness of cheesecake with the classic comfort of chocolate chip cookies. Soft, tender, and packed with chocolate chips, these cookies are perfect for dessert or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
Mix-ins
- 1 cup semi-sweet chocolate chips
- ½ cup mini chocolate chips (optional, for extra chocolatey goodness)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies won’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside for later integration.
- Cream Cream Cheese, Butter, and Sugar: In a large mixing bowl, beat the softened cream cheese, unsalted butter, and granulated sugar together until the mixture is smooth and creamy with no lumps remaining.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamy mixture, mixing thoroughly until fully combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture, mixing gently until dough forms and ingredients are fully integrated without overmixing.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips and, if using, the mini chocolate chips, to evenly distribute the chocolate throughout the dough.
- Portion Dough: Using a tablespoon, scoop out portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn a golden brown, indicating that the cookies are perfectly baked.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely for the best texture and flavor.
Notes
- For an extra chocolate boost, include the optional mini chocolate chips.
- Ensure the cream cheese and butter are softened to room temperature for easier mixing and a smoother dough.
- Do not overbake to maintain the soft and chewy texture reminiscent of cheesecake.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Allow cookies to cool completely before storing to prevent sogginess.
