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Chocolate Chip Cheesecake Cookies Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Chocolate Chip Cheesecake Cookies combine the creamy richness of cheesecake with the classic chocolate chip cookie for a soft, chewy, and irresistibly delicious treat. Perfect for dessert or a sweet snack, these cookies deliver a unique texture and flavor that will delight cheesecake and cookie lovers alike.


Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Add-ins

  • 1 cup semi-sweet chocolate chips
  • ½ cup mini chocolate chips (optional, for extra chocolatey goodness)


Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed before combining with wet ingredients.
  3. Cream Wet Ingredients: In a large bowl, beat the softened cream cheese, butter, and granulated sugar until the mixture is smooth and creamy, which forms the base of the cookie dough.
  4. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the wet mixture, mixing well to fully combine and add flavor.
  5. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring until the dough comes together and has a cohesive texture.
  6. Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips and optional mini chocolate chips, evenly distributing them throughout the dough for bursts of chocolate in every bite.
  7. Portion Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
  8. Bake Cookies: Bake for 10-12 minutes or until the edges are golden brown, signifying the cookies are cooked through while maintaining a soft center.
  9. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set up, then transfer them to a wire rack to cool completely, ensuring the right texture before serving.

Notes

  • For extra chocolate flavor, include the optional mini chocolate chips.
  • Make sure the cream cheese and butter are fully softened to achieve a smooth batter.
  • Do not overbake; cookies should be slightly soft in the center when removed from the oven.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These cookies can be frozen after baking for up to 2 months; thaw at room temperature before serving.