If you’re looking for a cookie that’s both rich and creamy with a delightful burst of chocolate in every bite, these Chocolate Chip Cheesecake Cookies are just what you need. Combining the smooth texture of cheesecake with the classic flavor of chocolate chip cookies, these treats are perfect for satisfying your sweet tooth. Whether you’re baking for a special occasion or just want to enjoy a homemade snack, these cookies are sure to be a hit.
Ingredients
To make these melt-in-your-mouth cookies, you’ll need the following ingredients:
- All-purpose Flour: 1 1/4 cups
- Cornstarch: 1/4 cup
- Baking Powder: 1/2 teaspoon
- Unsalted Butter, room temperature: 1/4 cup
- Cream Cheese, room temperature: 4 oz
- Large Egg: 1
- Milk: 1 tablespoon
- Vanilla Extract: 1/2 teaspoon
- Powdered Sugar: 1 1/4 cups
- Mini Chocolate Chips: 5-6 tablespoons
Directions
Follow these steps to create your Chocolate Chip Cheesecake Cookies:
- Prepare the Dry Mix: In a medium bowl, combine the all-purpose flour, cornstarch, and baking powder. Set this mixture aside as it will be folded into the wet ingredients later.
- Cream Butter and Cheese: In a large mixing bowl, use an electric mixer to cream together the unsalted butter and cream cheese. Make sure both are at room temperature to ensure a smooth and creamy mixture without lumps.
- Add Wet Ingredients: Once the butter and cream cheese are well combined, mix in the egg, milk, and vanilla extract. This will add moisture and flavor to the dough.
- Combine with Sugar: Gradually add the powdered sugar to the mixture, beating until the dough becomes fluffy. The powdered sugar helps create a delicate texture in the cookies.
- Form the Dough: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Then, stir in the mini chocolate chips, distributing them evenly throughout the dough. For best results, refrigerate the dough for about 1 hour to firm it up before baking.
- Preheat and Prepare: Preheat your oven to 375°F (190°C). While the oven is heating, line two baking sheets with parchment paper to prevent the cookies from sticking.
- Shape the Cookies: Form the chilled dough into small balls, roughly 24-26 in total. Place them on the prepared baking sheets, leaving about 1.5 inches of space between each cookie. Flatten each ball slightly to help them bake evenly.
- Add Chocolate Chips: For an extra indulgent touch, press a few additional mini chocolate chips onto the top of each cookie before baking.
- Bake: Place the baking sheets in the preheated oven and bake for about 10 minutes, or until the edges of the cookies are just turning golden. The cookies should be soft and tender, with a light golden color.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to set, then transfer them to a wire rack to cool completely. This helps them firm up while maintaining their chewy texture.
- Storage: Store your Chocolate Chip Cheesecake Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, these cookies can be frozen for up to 2-3 months.
Essential Information
- Prep Time: 10 minutes
- Baking Time: 10 minutes
- Total Time: 20 minutes
- Calories: 120 kcal per cookie
- Servings: 24-26 cookies
Tips for the Best Cookies
- Room Temperature Ingredients: Ensure that both the butter and cream cheese are at room temperature before you begin mixing. This step is crucial for achieving a smooth, creamy dough without lumps.
- Quality Ingredients: For the best flavor, use high-quality mini chocolate chips. They’ll melt perfectly into the dough, creating delicious pockets of chocolate in every bite.
Conclusion
These Chocolate Chip Cheesecake Cookies are a delightful blend of two beloved desserts: the richness of cheesecake and the comforting taste of chocolate chip cookies. With their soft, creamy texture and bursts of chocolate, they’re sure to become a favorite in your household. Whether you’re baking for friends, family, or just yourself, these cookies offer a quick and easy way to enjoy a homemade treat that’s as indulgent as it is delicious.