Description
Delicious cheesecake-filled chocolate chip cookies that are soft and chewy.
Ingredients
Scale
- 6 ounces full fat cream cheese (softened to room temperature)
- 6 Tablespoons (42 g) powdered sugar
- ¾ teaspoon vanilla extract
- 2 ¼ cups (280 g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter (melted and slightly cooled)
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk (at room temperature)
- 2 teaspoons pure vanilla extract
- 1 ½ cup (255 g) semi-sweet chocolate chips
Instructions
- In a large mixing bowl with an electric mixer, beat together the cream cheese, powdered sugar, and vanilla on medium speed for 1-2 minutes until smooth. Scrape down the sides of the bowl as necessary.
- Drop by 2 teaspoon spoonfuls onto a parchment paper or wax paper lined baking sheet or plate and freeze for one hour.
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.
- Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated.
- With a spatula or wooden spoon, stir in the flour mixture and the chocolate chips. Let the dough sit for 10 minutes to thicken up before scooping.
- Scoop the cookie dough in 3 Tablespoon amounts (about 60 g). Flatten each cookie dough ball and place a cheesecake center in the middle of the cookie dough. Fold the cookie dough around the cheesecake center.
- Place the cookie dough balls on a wax paper or parchment lined baking sheet. Cover and refrigerate for at least 2 hours.
- When ready to bake, preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mat.
- Place 6-8 cookies spaced about 3 inches apart. Bake the cookies for 12-14 minutes or until the edges are very lightly browned. The centers will look soft but will continue to set up.
- When you remove the cookies, you may place a few extra chocolate chips on top. Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Can be frozen for later use.
- Make sure cream cheese is softened for easy mixing.
- Don’t skip chilling the cookie dough; it ensures the cookies hold their shape when baking.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg