Soft Cheesecake Cookies (Print Version)
# Ingredients:
01 -
1 1/2 cups semi-sweet chocolate chips.
02 -
1/4 teaspoon salt.
03 -
1/2 teaspoon baking powder.
04 -
1 1/4 cups all-purpose flour.
05 -
1 large egg.
06 -
1 cup granulated sugar.
07 -
1 teaspoon vanilla extract.
08 -
8 oz cream cheese, at room temperature.
09 -
1/2 cup unsalted butter, softened.
# Instructions:
01 -
Turn your oven on to 350°F (175°C). Grab a baking sheet and cover it with some parchment paper.
02 -
Whip the cream cheese, butter, and sugar till light and airy. Add in the egg and vanilla, stirring until combined.
03 -
In another bowl, stir together the flour, salt, and baking powder. Slowly mix the dry bowl into the wet one, then gently stir in chocolate chips.
04 -
Scoop the dough onto your sheet, leaving around 2 inches between. Bake for 10–12 minutes, just till the edges turn golden while the centers stay soft. Let them sit on the sheet for a bit, then move them to a wire rack to completely cool.
# Notes:
01 -
Softened cream cheese blends better in the batter.
02 -
Pop the dough in the fridge for 30 minutes to make fatter cookies.
03 -
Keep cookies fresh up to 5 days at room temp.
04 -
Freeze for up to 2 months if needed.
05 -
Stop mixing as soon as the flour's all blended in.