Chocolate Chip Cheesecake Cookies
These chocolate chip cheesecake cookies are soft, creamy, and loaded with rich chocolate chips. A bakery-style cookie with a cheesecake twist, perfect for any sweet craving.
Ingredients
- 115 g unsalted butter softened
- 100 g cream cheese softened
- 150 g brown sugar
- 50 g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 250 g all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cornstarch
- 1/4 tsp salt
- 180 g semi-sweet chocolate chips
Instructions
- 1. In a large bowl, cream together the softened butter, cream cheese, brown sugar, and granulated sugar until light and fluffy.
- 2. Add the egg and vanilla extract, and mix until fully combined.
- 3. In a separate bowl, whisk together flour, baking soda, cornstarch, and salt.
- 4. Gradually add the dry ingredients into the wet ingredients, mixing just until combined.
- 5. Fold in the chocolate chips gently.
- 6. Scoop the dough into balls and chill for at least 1 hour.
- 7. Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- 8. Place the chilled dough balls on the sheet and bake for 10–12 minutes or until edges are golden.
- 9. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a thicker cookie, chill the dough overnight.
Swap semi-sweet chocolate chips for dark chocolate chunks for a richer flavor.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5.