Description
These rich and soft cookies have a creamy cheesecake-like texture with melty chocolate chips in every bite. They’re easy to make and stay soft for days—perfect for snacking or sharing!
Ingredients
Units
Scale
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (180g) chocolate chips
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter & Cream Cheese: In a large bowl, beat the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix & Fold: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Scoop & Bake: Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers are soft.
- Cool & Enjoy: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill the Dough: For even softer cookies, chill the dough for 30 minutes before baking.
- Make it Chunky: Use a mix of chocolate chunks and mini chips for extra texture.
- Storage: Store in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
- Calories: 160
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg