Description
Delight in these Chip Cheesecake Cookies featuring a creamy cheesecake-infused dough studded with semi-sweet chocolate chips. Soft, fluffy, and irresistibly tender, they combine the richness of cream cheese with the classic flavors of chocolate chip cookies for a perfect treat.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 4 oz (113 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- 1 ¼ cups (213 g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This will ensure even baking and prevent the cookies from sticking.
- Craft Creamy Foundation: In a mixing bowl, whip together the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy. Then add the egg and vanilla extract, beating until everything is fully incorporated and smooth.
- Construct Dry Blend: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting ensures no lumps and a uniform dry ingredient mixture.
- Harmonize Dough: Gently fold the dry ingredients into the wet mixture, stirring just enough to combine and preserve the soft texture. Then fold in the semi-sweet chocolate chips evenly throughout the dough.
- Shape and Position: Using a cookie scoop or your hands, form the dough into consistent rounds and place them spaced apart on the prepared baking sheets to allow room for spreading.
- Bake to Perfection: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown while the centers remain soft and slightly underbaked for that pillowy texture.
- Cool and Set: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely. This allows the flavors and texture to fully develop.
Notes
- Make sure the cream cheese and butter are softened to room temperature for smooth mixing.
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- Spacing cookies well on the sheet is important to prevent them from merging during baking.
- The centers are best when slightly underbaked; they will firm up as the cookies cool.
- Store cooled cookies in an airtight container to maintain freshness.
