Description
Chocolate Chip Cheesecake Cookies
Ingredients:
8 oz cream cheese, softened
½ cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar, packed
1 tsp vanilla extract
1 large egg
1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 cup chocolate chips (semi-sweet or milk chocolate)
Instructions:
Prepare the Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add the granulated sugar, brown sugar, and vanilla extract, mixing until well combined. Then, add the egg and beat until smooth.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined.
Add Chocolate Chips:
Fold in the chocolate chips until evenly distributed throughout the dough.
Scoop and Bake:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cook Time: 10-12 minutes | Servings: 24 cookies
Enjoy these delightful Chocolate Chip Cheesecake Cookies, a perfect blend of rich cheesecake and chocolate chip goodness!
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Step-by-Step Guide
Follow these detailed steps for perfect cookies every time. First, ensure your cream cheese and butter are truly softened to room temperature; this is crucial for a smooth, lump-free base. Use an electric mixer on medium speed to beat them together for a full 2-3 minutes until completely creamy. When adding the dry ingredients, mix on low speed and stop as soon as the flour is incorporated. Overmixing develops gluten, leading to tough cookies. For uniform baking, use a medium cookie scoop (about 1.5 tablespoons) to portion the dough. The cookies spread, so maintain the 2-inch spacing. Bake one sheet at a time on the center rack for even heat circulation.
Serving Suggestions
These rich cookies are fantastic on their own but can be elevated for special occasions. Serve them slightly warm with a scoop of vanilla ice cream for an incredible dessert. For a festive touch, drizzle cooled cookies with melted white chocolate or a simple powdered sugar glaze. They also pair wonderfully with a cold glass of milk, a hot coffee, or even a dessert wine. Consider sandwiching two cookies together with a dollop of strawberry cream cheese frosting for an over-the-top treat.
How-to Summary
In summary: Soften cream cheese and butter. Cream them with sugars and vanilla. Mix in the egg. Whisk dry ingredients separately, then combine with wet ingredients. Fold in chocolate chips. Scoop onto a parchment-lined sheet. Bake at 350°F for 10-12 minutes until edges are golden. Cool briefly on the sheet, then transfer to a rack.
Frequently Asked Questions
Can I use low-fat cream cheese?
We do not recommend it. Full-fat cream cheese provides the necessary richness, moisture, and structure. Low-fat versions can alter the texture, making the cookies cakey or dry.
How should I store these cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 2 months, or freeze the portioned dough balls and bake from frozen, adding 1-2 minutes to the bake time.
Why are my cookies flat?
Flat cookies are often caused by butter and cream cheese that are too warm or melted. Ensure they are softened but still cool to the touch. Also, check that your baking soda is fresh.
Can I add nuts or other mix-ins?
Absolutely! Reduce the chocolate chips to 3/4 cup and add 1/4 cup of chopped pecans or walnuts. Toffee bits or white chocolate chips are also excellent additions.
Can I make the dough ahead?
Yes. Cover the bowl tightly and refrigerate the dough for up to 48 hours. This actually deepens the flavors. Let it sit at room temperature for 15-20 minutes before scooping.
Common Mistakes to Avoid
- Using cold dairy: Not softening the cream cheese and butter leads to a chunky, uneven dough that won’t cream properly.
- Overmixing the flour: Mix just until no dry streaks remain. Overworked dough makes cookies tough.
- Overbaking: The cookies continue to cook on the hot baking sheet. Remove them when the edges are set but the centers look soft.
- Skipping the parchment paper: This prevents sticking and ensures easy cleanup.
- Measuring flour incorrectly: Spoon flour into the measuring cup and level it off. Scooping directly packs in too much flour, resulting in dry cookies.
Conclusion
These Chocolate Chip Cheesecake Cookies are a sublime fusion of two beloved classics. The tangy cream cheese perfectly balances the sweetness of the dough and chocolate chips, creating a soft, rich, and utterly irresistible cookie. By following the detailed guide and avoiding common pitfalls, you can consistently achieve bakery-quality results. Whether for a simple snack or a special gathering, this recipe is sure to become a cherished favorite in your baking repertoire.