They want cookies, you want a cheesecake: here’s your compromise. You’ll like it. Be a kid with cup of milk or a grown-up with a cup of coffee. As long as you have these cookies, it all works.
Chocolate Chip Cheesecake Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 10 tablespoons butter (1 stick plus 2 tablespoons)
- 1 cup sugar
- 1 egg
- 3 ounces cream cheese
- 1 teaspoon vanilla
- 12 ounces chocolate chips
Preheat oven to 375.
Combine dry ingredients (flour through soda) in a bowl and set aside. In mixer, blend butter, sugar, egg, cream cheese, and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips.
Grease a cookie sheet. Drop dough by the spoonful onto sheet, at least 1 inch apart.
Bake 10 to 12 minutes or until golden brown around edges.
Note: Dough can be refrigerated until firm, then rolled into a log and frozen (in air-tight freezer bag) for up to 1 month. When ready to bake, let thaw 30 minutes to 1 hour (until soft enough to slice); slice in 3/4″ wide disks and bake.
Image courtesy of
Clearly Ambiguous.
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