Chocolate Chip Cheesecake Cookies
Soft, bakery-style cookies with a creamy cheesecake twist and plenty of melty chocolate chips. Perfectly tender, perfectly irresistible.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour spooned and leveled
- 2 tsp cornstarch
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 8 tbsp unsalted butter, softened
- 6 oz cream cheese, softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 tsp vanilla extract
- 1 tbsp milk whole or 2%
- 1.25 cup mini chocolate chips
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Whisk flour, cornstarch, baking soda, and salt in a medium bowl; set aside.
- Beat softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.
- Mix in vanilla and milk until smooth.
- Add dry ingredients in two additions; mix on low just until the dough comes together.
- Fold in mini chocolate chips until evenly distributed.
- Chill the dough for 15 minutes to firm slightly for easy scooping.
- Scoop about 1½ tablespoons of dough per cookie and arrange 2 inches apart on prepared sheets.
- Bake 10–12 minutes, until edges look set and centers are still pale and soft.
- Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.
Notes
Try swapping 1/2 cup of the chocolate chips for chopped toasted walnuts, or roll dough balls in coarse sugar for a crunchy finish. Store cookies airtight at room temperature for 3 days, or freeze baked cookies up to 2 months.
This recipe is an original creation inspired by classic Chocolate Chip Cheesecake Cookies flavors. All ingredient ratios and instructions are independently developed.