05/24/2024
Chocolate Chip Cheesecake Cookies: A Melt-in-Your-Mouth Treat
Ingredients:
1 1/4 cups All-purpose Flour
1/4 cup Cornstarch
1/2 teaspoon Baking Powder
1/4 cup Unsalted Butter, room temperature
4 oz Cream Cheese, room temperature
1 Large Egg
1 tablespoon Milk
1/2 teaspoon Vanilla Extract
1 1/4 cups Powdered Sugar
5-6 tablespoons Mini Chocolate Chips
Yield: 24-26 Cookies
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Directions:
Prepare the Dry Mix: In a medium bowl, combine flour, cornstarch, and baking powder. Set aside.
Cream Butter and Cheese: In a large bowl, use an electric mixer to cream together butter and cream cheese until smooth and creamy.
Add Wet Ingredients: Mix in the egg, milk, and vanilla extract.
Combine with Sugar: Gradually incorporate powdered sugar, mixing until fluffy.
Form the Dough: Gently fold in the dry ingredients until well combined. Stir in mini chocolate chips. Refrigerate the dough for 1 hour to firm up.
Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Shape the Cookies: Form the chilled dough into 24-26 balls and place on the prepared baking sheets, spaced about 1.5 inches apart. Flatten each ball slightly.
Add Chocolate Chips: Optionally, add extra mini chocolate chips on top of each cookie for added indulgence.
Bake: Bake for 10 minutes, or until the cookies are just turning golden.
Cool: Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Storage:
Store these Chocolate Chip Cheesecake Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, they can be frozen for up to 2-3 months.
