Best Cheesecake Chocolate Chip Cookies
A delightful combination of flavors and textures, these cookies merge the rich, indulgent taste of cheesecake with the classic chocolate chip cookie for an irresistible treat.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened 2 sticks
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips milk, dark, or semi-sweet
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese and butter. Using an electric mixer, cream them together until the mixture is light and fluffy.
- Gradually mix in the granulated sugar and brown sugar until fully combined.
- Add in the eggs and vanilla extract. Mix well until the batter is smooth and homogenous.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture. Combine until just mixed—don’t overmix.
- Gently fold in the chocolate chips until evenly distributed in the cookie dough.
- Using a spoon or cookie scoop, drop balls of dough onto a lined baking tray, leaving enough space between them to spread.
Baking
- Place the tray in the preheated oven and bake for about 10-12 minutes or until the edges are lightly golden. The centers will look soft—that's exactly what you want.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For even softer cookies, don’t bake them until the centers appear fully cooked! They will continue to cook on the tray after removing from the oven. If you don’t have cream cheese, you can substitute with mascarpone cheese. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Reheat in microwave for 10-15 seconds or in a warm oven.