Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch.
- In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
- Add the granulated sugar and continue mixing until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Fold in the chocolate chips evenly.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10–12 minutes or until the edges are lightly golden while the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm or chilled for a richer cheesecake flavor.
Notes
- Full-fat cream cheese gives the richest flavor and softest texture.
- Chilling the dough for 30 minutes helps create thicker cookies.
- Do not overbake, as the centers should remain soft.
- Dark, milk, or white chocolate chips all work well in this recipe.
- Store cookies in an airtight container to maintain softness.
- Microwave cookies briefly before serving for gooey chocolate chips.
- The dough can be frozen before baking for easy make-ahead cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
