Chocolate Chip Cheesecake Cookies
Indulge in the delightful combination of creamy cheesecake and classic chocolate chip cookies with this easy-to-follow recipe. These melt-in-your-mouth cookies offer a perfect balance of tangy richness and sweet decadence, making them an irresistible treat for any occasion.
Equipment
- Large mixing bowl
- Electric Mixer (stand or hand mixer)
- Whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- cookie scoop or spoon
- Wire rack
- Airtight container
Ingredients
- 4 ounces cream cheese, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- Granulated sugar, for rolling optional
Instructions
- In a large bowl, cream together the softened butter and cream cheese until light and fluffy using an electric mixer.
- Gradually beat in the granulated sugar and brown sugar until well combined, ensuring a smooth mixture.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips, distributing them evenly throughout the dough.
- Cover the dough and refrigerate for at least 30 minutes (or up to 1 hour) to prevent spreading and enhance chewiness.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Roll the chilled dough into 1-inch balls. If desired, roll each ball in granulated sugar.
- Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Notes
For best results, ensure your butter and cream cheese are softened but still cool to the touch. Chilling the dough is crucial for preventing excessive spreading and achieving a chewy texture. Don't overbake the cookies; they should be slightly soft in the center when removed from the oven. For variations, try adding chopped nuts, using different types of chocolate chips, or incorporating a pinch of cinnamon or nutmeg for added flavor.