Indulge in the creamy delight of Chocolate Chip Cheesecake Cookies, where the classic chocolate chip cookie meets the rich tanginess of cheesecake. These cookies are soft, creamy, and a little dense, offering a unique dessert experience that combines two favorite treats into one.
Ingredients:
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
⅓ cup cornstarch
½ cup salted butter, softened
8 ounces cream cheese, softened to room temperature
1 teaspoon vanilla extract
2 large eggs, room temperature
2 cups sugar free powdered sugar
3 tablespoons heavy cream
½ cup miniature sugar free chocolate chips, plus more for topping
Instructions:
Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and cornstarch. Set aside.
Cream Butter and Cheese: In a large bowl, beat butter and cream cheese until light and fluffy. Add vanilla and eggs, mixing until combined.
Combine: Gradually add powdered sugar to the creamed mixture, then slowly incorporate the dry ingredients and heavy cream. Fold in mini chocolate chips.
Chill: Cover the dough and refrigerate for 30 minutes.
Prep for Baking: Preheat the oven to 350°F and line baking sheets with parchment paper. Use a cookie scoop to form dough balls, placing them 2 inches apart on the sheets. Freeze for 5 minutes before baking.
Bake: Roll dough balls for a smooth finish, press slightly to flatten, and bake for 9-10 minutes until just set.
Cool: Allow cookies to cool on a wire rack.
Tips:
Ensure cream cheese is at room temperature to avoid lumps.
Chilling the dough makes it easier to handle and helps prevent spreading.
The smooth balls and slight flattening create picture-perfect cookies that bake evenly.