Description
Get the secret to chewy cookies with a creamy, cheesecake center! We start by creaming soft butter and tangy cream cheese for an unparalleled texture.
Ingredients
- All-Purpose Flour: 1 1/2 cups
- Unsalted Butter: 1/2 cup (1 stick), softened
- Cream Cheese: 4 ounces, softened
- Granulated Sugar: 3/4 cup
- Large Egg: 1
- Vanilla Powder: 1 teaspoon
- Baking Powder: 1/2 teaspoon
- Semi-Sweet Chocolate Chips: 1 cup
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, use an electric mixer to cream together the softened butter, softened cream cheese, and granulated sugar until the mixture is light and fluffy (about 2 minutes).
- Step 2: Beat in the large egg and vanilla bean paste until fully incorporated. In a separate medium bowl, whisk together the flour and baking powder, ensuring the dry ingredients are evenly distributed.
- Step 3: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until the dough just comes together. Be careful not to overmix. Fold in the semi-sweet chocolate chips by hand using a spatula.
- Step 4: Scoop the dough using a medium cookie scoop (about 1.5 tablespoons) and place the balls onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, lightly chill the scooped dough for 15 minutes to prevent excessive spreading.
- Step 5: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For optimal freshness and texture, store cooled cookies in an airtight container at room temperature for up to three days, or refrigerate if keeping them longer than that due to the cream cheese content.
- If the cookies lose their initial softness, warm them briefly (5-10 seconds) in the microwave or toast them gently in a 300°F oven for 2 minutes to restore that gooey, "just baked" center.
- To ensure your cookies maintain a beautiful, thick shape and avoid excessive spreading due to the high-fat cream cheese, always complete the optional 15-minute chill step after scooping the dough.
- Elevate the experience by serving these rich, tangy cookies alongside a scoop of vanilla bean ice cream or a small glass of cold milk infused with a hint of espresso.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 medium cookie (approx. 45g)
- Calories: 195
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6.5g
- Trans Fat: 0.1g
- Protein: 17g