Chocolate Chip Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Dough Foundation
01 -
1 ½ teaspoons flakey sea salt
02 -
1 ⅔ cups (208g) bread flour with a sturdy texture
03 -
1 ⅔ cups (208g) fine cake flour
04 -
1 ¼ teaspoons fresh and bubbly baking soda
05 -
1 ½ teaspoons reliable baking powder
→ Moist Ingredients
06 -
1 cup (200g) plain white sugar
07 -
1 ¼ cups (284g) softened, room-temp unsalted butter
08 -
2 teaspoons pure vanilla extract, for flavor
09 -
1 ¼ cups (225g) tightly packed light brown sugar
10 -
2 large eggs, brought to room temperature
→ Fun Add-Ins
11 -
16 ounces (3 cups) semisweet chocolate chips or chunks
→ Cheesy Center
12 -
8 ounces cream cheese at peak softness
13 -
¼ cup powdered sugar, sifted for best results
# Instructions:
01 -
Grab a mixing bowl and push all your cake flour, bread flour, salt, baking soda, and baking powder through a sifter. Toss lightly to make sure it’s evenly mixed, and then set it aside for later.
02 -
Using your stand mixer and paddle, cream the butter, granulated sugar, and brown sugar together until it’s fluffy. Aim for 3 to 5 minutes here; it’s worth the time to give it that airy texture.
03 -
Lower your mixer's speed and drop in the eggs one after another, ensuring they're fully mixed each time. Pour in your vanilla extract and mix briefly until just combined.
04 -
Carefully mix the dry ingredients into your wet dough, a little bit at a time. Stop as soon as it all sticks together. Then, stir your chocolate chips in using a spatula. Chill the dough—4 hours in the fridge or an hour in the freezer speeds things up if needed!
05 -
While waiting for the dough, beat the softened cream cheese until smooth. Sift the powdered sugar into it and blend until creamy, with no lumps in sight.
06 -
Set your oven to 350°F to preheat. Scoop a quarter cup of dough, split it in two, and press a little well into one piece. Fill that hole with a teaspoon of the cream cheese mix, top it with the other dough piece, and carefully seal the edges. Shape it into a chubby disc before placing it on your baking sheet.
07 -
Bake the formed cookies for about 15 to 17 minutes, or until their tops lose that glossy look and turn lightly brown. Let them sit for a bit on a cooling rack before enjoying.
# Notes:
01 -
You can keep the dough refrigerated for up to 3 days, prepped ahead of time.
02 -
Use a cookie scoop or ice cream scooper to portion out the dough easily.
03 -
Bring refrigerated items to room temp beforehand for smooth mixing.