Description
Delight in these rich and creamy Cheesecake Chocolate Chip Cookies, combining the smoothness of cream cheese with classic chocolate chips for a soft, chewy treat that’s perfect for any occasion. The dough is chilled to enhance flavor and texture, then baked to golden perfection with soft centers and crispy edges.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 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, creating a rich base for the dough.
- Add Sugars: Incorporate the granulated sugar and packed brown sugar into the butter and cream cheese mixture, beating until the texture is light and fluffy to ensure a tender cookie.
- Mix in Egg and Vanilla: Add the egg and vanilla extract, mixing until well combined and the batter is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute leavening and seasoning evenly.
- Blend Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing, which can lead to tough cookies.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough, ensuring even distribution for pockets of melty chocolate in every bite.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours, allowing flavors to meld and dough to firm up for better handling and texture.
- Preheat Oven and Prepare Baking Sheets: Heat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Scoop Dough: Use a tablespoon to portion out the dough onto the baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, until the edges turn golden brown while the centers remain soft and slightly underbaked for optimal chewiness.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely, preventing breakage and overcooking.
Notes
- Chilling the dough greatly enhances the flavor and texture of the cookies by allowing the ingredients to meld and the dough to firm up.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a different flavor profile, try substituting semi-sweet chocolate chips with white or dark chocolate chips or adding chopped nuts.
- Be careful not to overbake; cookies should have golden edges but remain soft in the middle for the perfect chewy texture.
- Use parchment paper or silicone baking mats to ensure cookies bake evenly and release easily from the pan.
