Description
Delicious and creamy, these Chocolate Chip Cheesecake Cookies blend the best of cheesecake and classic chocolate chip cookies for a decadent treat.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
Instructions
- Prep: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars: In a large mixing bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.
- Scoop Dough: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a chewier texture, slightly underbake the cookies.
- Store cookies in an airtight container at room temperature for up to a week.
- Dough can be frozen for up to 3 months. Thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg