Chocolate Chip Cheesecake Cookies are an incredible hybrid dessert, bringing together the chewy perfection of classic chocolate chip cookies with the creamy, tangy delight of cheesecake. Every bite offers a perfect balance of rich chocolate and a smooth, luscious cream cheese filling. These are truly a showstopper for any occasion!
Recipe: Indulgent Chocolate Chip Cheesecake Cookies
Basic Info:
- Yields: 20-24 Cookies
- Prep Time: 25 minutes
- Chill Time: 1 hour (minimum for dough) + 30 minutes (for filling)
- Cook Time: 10-12 minutes per batch
- Total Time: Approximately 2 hours 15 minutes (including chilling)
Ingredients:
For the Cheesecake Filling:
- Cream Cheese: 8 oz (226g) full-fat, softened to room temperature
- Granulated Sugar: 1/4 cup (50g)
- Large Egg Yolk: 1
- Vanilla Extract: 1/2 teaspoon
For the Chocolate Chip Cookie Dough:
- All-Purpose Flour: 2 cups (240g)
- Baking Soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted Butter: 1/2 cup (113g), softened to room temperature
- Granulated Sugar: 1/2 cup (100g)
- Packed Light Brown Sugar: 1/2 cup (100g)
- Large Egg: 1
- Vanilla Extract: 1 teaspoon
- Semi-Sweet Chocolate Chips: 1 cup (170g)
Equipment:
- Electric mixer (stand or hand-held)
- Large mixing bowls (2)
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Small cookie scoop (approx. 1.5 tablespoons)
- Wire rack for cooling
Step-by-Step Professional Making Process:
Step 1: Prepare the Cheesecake Filling
- Soften Cream Cheese: Ensure your cream cheese is at room temperature. This is crucial for achieving a smooth, lump-free filling.
- Mix Ingredients: In a medium mixing bowl, use an electric mixer to beat the cream cheese until it’s soft and fluffy.
- Add Remaining: Now, add the granulated sugar, egg yolk, and vanilla extract. Mix on low speed until everything is well-blended and the filling is completely smooth. Be careful not to overmix.
- Chill Filling: Transfer the filling to an airtight container and chill it in the freezer for at least 30 minutes or in the refrigerator for 1 hour. This will help the filling set, making it easier to work with when assembling the cookies.
Step 2: Prepare the Chocolate Chip Cookie Dough
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter & Sugars: In a large mixing bowl, using an electric mixer, cream the softened butter, granulated sugar, and light brown sugar on high speed for 2-3 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Now, incorporate the large egg and vanilla extract. Mix until they are well combined.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to prevent tough cookies.
- Fold in Chocolate Chips: Using a rubber spatula, gently fold in the semi-sweet chocolate chips.
- Chill Dough: Cover the cookie dough and chill it in the refrigerator for at least 1 hour. This chilling period is essential to prevent the cookies from spreading too much during baking and makes them easier to handle.
Step 3: Assemble the Cookies
- Preheat Oven: Preheat your oven to 375ยฐF (190ยฐC). Line your baking sheets with parchment paper or silicone baking mats.
- Portion Cookie Dough: Using a small cookie scoop (approximately 1.5 tablespoons), scoop out portions of the chilled cookie dough.
- Create Well: Take each cookie dough ball and flatten it slightly in the palm of your hand. Use your thumb or the back of a small spoon to create a small indentation or “well” in the center of the dough.
- Add Cheesecake Filling: Spoon about 1 teaspoon of the chilled cheesecake filling into the well of each cookie dough portion. Tip: Don’t overfill, as this can cause the filling to ooze out during baking.
- Seal the Dough: Gently bring the edges of the cookie dough up and over the filling, sealing it completely. If a little filling peeks through, that’s fine. Gently reshape the dough into a ball.
- Arrange on Tray: Place the assembled cookies on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Step 4: Bake the Cookies
- Bake: Bake the cookies in the preheated oven for 10-12 minutes. The edges of the cookies should be lightly golden brown, but the centers will still appear slightly soft. Avoid overbaking, as the cookies will continue to set as they cool.
- Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The cheesecake filling needs to fully set as the cookies cool down.
Professional Tips for Perfect Cookies:
- Room Temperature Ingredients: Softened butter and cream cheese are key to a smooth, uniform batter and filling. Cold ingredients will result in lumps and an uneven texture.
- Don’t Overmix: When combining the wet and dry ingredients for the cookie dough, mix only until just combined. Overmixing develops gluten, which can lead to tough cookies.
- Chill, Chill, Chill! Don’t skip the chilling steps for both the dough and the filling. This is vital for maintaining the cookie’s shape and preventing excessive spreading during baking.
- Uniform Portions: Using a cookie scoop helps ensure all your cookies are of a similar size, leading to even baking and a consistent final product.
- Storage: Store cooled Chocolate Chip Cheesecake Cookies in an airtight container in the refrigerator. They’ll keep well for 3-4 days