Chocolate Chip Cheesecake Cookies
Deliciously rich and chewy cookies combining the flavors of chocolate chip and cheesecake, perfect for any occasion.
Ingredients
Dough Components
- 1.75 cups 1 ¾ cups (220 g) all-purpose flour
- 0.5 cups ½ cup (113 g) unsalted butter, softened Must be softened for easy blending.
- 4 ounces 4 ounces (113 g) cream cheese, softened Use room temperature for better mixing.
- 1 large 1 large egg Room temperature is ideal.
- 1 teaspoon 1 teaspoon vanilla extract
Sugars
- 0.75 cups ¾ cup (150 g) granulated sugar
- 0.25 cups ¼ cup (50 g) brown sugar, packed
Dry Ingredients
- 1 teaspoon 1 teaspoon baking powder
- 0.5 teaspoon ½ teaspoon baking soda
- 0.25 teaspoon ¼ teaspoon salt
Chocolate Chips
- 1.25 cups 1 ¼ cups (213 g) semi-sweet chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, blend the softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
- Add the large egg and vanilla extract to the mixture and blend until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring gently until combined.
- Fold in the semi-sweet chocolate chips using a spatula.
- Take about 1.5 tablespoons of dough and roll it into a ball, placing them on the prepared baking sheets with space in between.
Baking
- Bake for 10-12 minutes until the edges are lightly golden and the centers are soft.
- Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Notes
To keep cookies fresh, store in an airtight container at room temperature for about a week. To maintain softness, place a slice of bread in the container. For longer storage, freeze the cookies in a freezer-safe bag for up to three months.