Description
Delightfully soft and chewy Chip Cheesecake Cookies combine the tangy richness of cream cheese with the sweet burst of semi-sweet chocolate chips, creating a perfectly balanced treat that’s simple to make and irresistibly delicious.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 4 oz (113 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- 1 ¼ cups (213 g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Calibrate your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure even baking and prevent sticking.
- Craft Creamy Foundation: In a mixing bowl, whip together softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined. Then add the egg and vanilla extract, mixing thoroughly to fully emulsify all ingredients.
- Construct Dry Blend: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and avoid lumps in the dough.
- Harmonize Dough: Gently fold the dry ingredients into the wet mixture, stirring minimally to maintain a tender texture. Evenly incorporate the semi-sweet chocolate chips throughout the dough for consistent bites of chocolate.
- Shape and Position: Form the dough into consistent-sized rounds and place them spaced adequately on the prepared baking sheets to allow room for spreading during baking.
- Bake to Perfection: Bake the cookies in the preheated oven for 10-12 minutes, watching for golden edges while keeping the centers soft and pillowy for perfect chewiness.
- Cool and Set: Let the cookies rest briefly on the baking sheets to stabilize, then transfer them to a wire rack to cool completely and allow the flavors to develop fully.
Notes
- Make sure the cream cheese and butter are softened to room temperature for easier mixing and a smoother dough.
- Do not overmix once you add the flour to prevent tough cookies.
- Spacing the cookies properly on the baking sheet is important to avoid them merging together.
- For a softer cookie, slightly underbake by removing them as soon as edges are golden but centers still look soft.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage.
