Description
Delight in these soft and chewy Chocolate Chip Cheesecake Cookies, a perfect fusion of creamy cheesecake and classic chocolate chip cookies. Featuring a tender crumb with a subtle tang from cream cheese, these cookies bake to golden perfection and deliver irresistible bursts of mini chocolate chips in every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups All-purpose Flour
- 1/4 cup Cornstarch
- 1/2 teaspoon Baking Powder
Wet Ingredients
- 1/4 cup Unsalted Butter, room temperature
- 4 oz Cream Cheese, room temperature
- 1 Large Egg
- 1 tablespoon Milk
- 1/2 teaspoon Vanilla Extract
Sugar
- 1 1/4 cups Powdered Sugar
Add-ins
- 5-6 tablespoons Mini Chocolate Chips
Instructions
- Prepare Dry Mix: In a medium bowl, thoroughly combine the all-purpose flour, cornstarch, and baking powder to ensure an even distribution of leavening agents and flour mixture.
- Cream Butter and Cream Cheese: In a separate large bowl, beat the room temperature unsalted butter and cream cheese together until the mixture is smooth, creamy, and free of lumps, creating the rich base for the cookie dough.
- Add Wet Ingredients: Incorporate the egg, milk, and vanilla extract into the creamed mixture, mixing until fully combined and smooth, which helps develop the batter’s texture.
- Mix in Powdered Sugar: Gradually add the powdered sugar to the wet ingredients while beating, continuing until the mixture is fluffy and well integrated, adding sweetness and structure.
- Combine Dry Ingredients and Chocolate Chips: Gently fold the dry flour mixture and mini chocolate chips into the wet batter, mixing just until blended to avoid overworking the dough. Then cover and refrigerate the dough for at least 30 minutes to firm up and enhance flavor.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Shape Dough Balls: Using a cookie scoop or spoon, form the chilled dough into evenly sized balls and place them spaced evenly apart on the prepared baking sheets to allow for spreading.
- Optional Topping: For extra chocolaty appeal, gently press additional mini chocolate chips onto the tops of each dough ball before baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until they are lightly golden around the edges and set in the center, indicating perfect doneness.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, which helps them firm up and develop their chewy texture.
Notes
- Refrigerating the dough improves texture and flavor development.
- Mini chocolate chips spread more evenly and provide better texture than larger chips.
- Do not overmix once adding dry ingredients to keep cookies tender.
- You can store baked cookies in an airtight container at room temperature for up to 5 days.
- Freeze dough balls for up to 1 month for easy future baking sessions.
