Description
Delight in these rich and tender Chocolate Chip Cheesecake Cookies, a perfect blend of creamy cheesecake and classic chocolate chip cookies. Soft and flavorful, these cookies offer a luscious texture with every bite, balancing the tanginess of cream cheese and the sweetness of powdered sugar, ideal for an indulgent treat any time of day.
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
Sweeteners
- 1 1/4 cups Powdered Sugar
Add-ins
- 5-6 tablespoons Mini Chocolate Chips
Instructions
- Prepare Dry Mix: In a bowl, combine the all-purpose flour, cornstarch, and baking powder thoroughly to ensure even distribution of leavening agents.
- Cream Butter and Cream Cheese: Using an electric mixer or by hand, beat the unsalted butter and cream cheese together until the mixture is smooth and creamy with no lumps.
- Add Wet Ingredients: Incorporate the egg, milk, and vanilla extract into the butter and cream cheese mixture, mixing until fully combined for a smooth batter.
- Mix in Powdered Sugar: Gradually add the powdered sugar to the wet ingredients while mixing until the mixture becomes fluffy and light in texture.
- Combine Dry Ingredients and Chocolate Chips: Slowly fold in the prepared dry mixture and mini chocolate chips, mixing just until combined. Refrigerate the dough for at least 30 minutes to firm it up for easier handling.
- Preheat Oven and Shape Dough: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Shape the chilled dough into balls, about 1 to 1.5 tablespoons each, placing them spaced apart on the sheets.
- Add Extra Chocolate Chips: Optionally, press a few additional mini chocolate chips on top of each dough ball for an appealing look and extra chocolate flavor.
- Bake and Cool: Bake the cookies for approximately 10-12 minutes, or until the edges turn a light golden color. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- Refrigerating the dough helps prevent spreading and maintains cookie shape.
- Make sure butter and cream cheese are both at room temperature to achieve the best creaming result.
- You can substitute mini chocolate chips with regular chocolate chips chopped into smaller pieces if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a stronger vanilla flavor, increase vanilla extract to 1 teaspoon.
