Description
These Classic Chocolate Chip Cheesecake Cookies are a dreamy combination of creamy cheesecake flavor and the classic crunch of a chocolate chip cookie. With a soft, slightly tangy center and bursts of chocolate chips in every bite, they’re perfect for any dessert lover!
Ingredients
Units
Scale
- For the Cookies:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (175g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. - Mix the Wet Ingredients:
In a large mixing bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. - Create the Dough:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips. - Shape the Cookies:
Scoop 1 1/2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. - Bake:
Bake for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, which is perfect for a soft texture. - Cool and Serve:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Use full-fat cream cheese for the best flavor and texture.
- Chill the dough for 30 minutes if it becomes too soft to handle.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.