Description
These Cheesecake Chocolate Chip Cookies combine the richness of cream cheese with classic chocolate chip cookies for a soft, chewy, and decadent treat. Perfectly balanced sweetness and a tender crumb make these cookies irresistibly delicious and ideal for any occasion.
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, use a mixer to beat the softened butter and cream cheese together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Sugars: Add the granulated sugar and brown sugar to the bowl and beat the mixture until it becomes light and fluffy, which will take about 2-3 minutes.
- Incorporate Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing, which can toughen the dough.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough using a spatula or wooden spoon.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours, to enhance the flavor and improve texture.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Portion the Cookies: Scoop tablespoon-sized portions of the chilled dough and place them on the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft and slightly underbaked for a chewy texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Chilling the dough is crucial for preventing excessive spreading and for developing deeper flavors.
- Do not overbake; cookies should look slightly underdone in the center for a soft and chewy texture.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips according to taste preference.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
