Ingredients
Scale
- 1 cup (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips
If you’re looking to make these a bit lighter, swapping half the all-purpose flour with whole wheat flour adds a lovely nutty flavor and a bit more fiber. And if cream cheese isn’t your thing, mascarpone can be a rich substitute that keeps the cookies ultra-creamy. For a dairy-free option, try using a vegan cream cheese and butter alternative—you might need to adjust the baking time slightly, but the cookie magic remains.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step always reminds me of those Sunday baking marathons with my mom—there’s just something about parchment that makes cleanup so much easier!
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy, about 2-3 minutes. I find using room temperature ingredients really helps get that perfect texture.
- Add the granulated sugar and continue to beat until the mixture is light and fluffy, roughly 3-4 minutes. This step is where the magic starts, turning simple ingredients into something special.
- Mix in the egg and vanilla extract until fully combined. The batter will look glossy and inviting.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until everything comes together. Overmixing can make the cookies dense, so I always remind myself to be gentle here.
- Fold in the chocolate chips carefully, making sure they’re evenly distributed without breaking up.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are lightly golden but the centers still look slightly soft. This is key—take them out before they look fully set to keep that cheesecake softness.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. I like to sneak one during this cooling time—it’s the best moment when the cookie is warm and melty.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International