Description
These Cheesecake Chocolate Chip Cookies combine the creamy richness of cheesecake with classic chocolate chip cookies, resulting in soft, chewy treats with a delightful tangy twist. Perfect for cookie lovers looking for a unique and delectable dessert that stays soft and flavorful.
Ingredients
Scale
Cookie Dough
- 1/2 cup (115 g) unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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.
- Add Sugars: Add both the granulated sugar and packed brown sugar, then beat the mixture until it becomes light and fluffy, which helps create a tender texture in the cookies.
- Incorporate Egg and Vanilla: Mix in the egg and vanilla extract thoroughly until everything is fully combined, adding moisture and flavor to the dough.
- 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. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough to evenly distribute the chocolate throughout the cookies without breaking down the chips.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This chilling step helps to develop flavor and improves the texture, allowing the dough to firm up for easier scooping.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop the Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading without merging.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers still appear soft and slightly underbaked, which keeps the cookies chewy.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For best texture and flavor, allow the dough to chill for several hours or overnight.
- Use room temperature butter and cream cheese to ensure a smooth dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Feel free to substitute chocolate chips with chunks or other mix-ins like nuts for variation.
