Cheesecake Chocolate Cookies (Printable Version)
These soft chocolatey cookies have a creamy twist thanks to cream cheese. Packed with chocolate chips, they're perfect for a tender, melt-in-your-mouth bite.
# Ingredients:
01 -
1 1/4 cups all-purpose flour
02 -
1/2 cup unsalted butter, softened
03 -
8 oz cream cheese, softened
04 -
1 large egg
05 -
1/4 teaspoon salt
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1 teaspoon vanilla extract
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1/2 teaspoon baking powder
08 -
1 cup granulated sugar
09 -
1 1/2 cups semi-sweet chocolate chips
# Steps:
01 -
Turn your oven to 350°F (175°C) and use parchment paper to line a baking tray.
02 -
Grab a big bowl and using a mixer (handheld or stand), beat the softened cream cheese, butter, and sugar until it’s super smooth and airy.
03 -
Pour in the egg and vanilla, and blend until everything’s creamy and combined.
04 -
In another bowl, whisk together the baking powder, flour, and salt. Little by little, mix this into the cream cheese blend just until it all comes together.
05 -
Swap the whisk for a spatula, and gently fold the chocolate chips into the dough until evenly spread.
06 -
Spoon portions of dough onto your lined baking tray, keeping them about 2 inches apart so they’ve got space to spread while baking.
07 -
Pop the tray in the hot oven and let the cookies bake for 10 to 12 minutes, watching for golden edges and still-soft centers.
08 -
Let the cookies rest on the baking sheet for a few minutes, then move them onto a wire rack to cool completely. Eat them warm or store in a sealed container.
# Notes:
01 -
Let cream cheese sit at room temp for better mixing.
02 -
Chill dough for 30 minutes if you want thicker cookies.
03 -
Keep at room temperature in an airtight box for up to 5 days.
04 -
Freeze leftovers for as long as 2 months.