Ingredients:
- For the Cookies:
- 1 ¼ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups semi-sweet chocolate chips
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Dry Ingredients:
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- Creaming Butter and Cheese:
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add the brown sugar and granulated sugar, and beat until light and fluffy, about 2-3 minutes.
- Mix in the egg and vanilla extract until fully combined.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the chocolate chips.
- Shape the Cookies:
- Using a cookie scoop or spoon, form 1.5-inch dough balls and place them on the prepared baking sheet, spaced about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the edges are slightly golden but the centers are still soft. The cookies will continue to set as they cool.
- Cool and Enjoy:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- Make sure the butter and cream cheese are softened to room temperature for a smooth dough.
- Refrigerate the dough for 30 minutes before baking if you want thicker, chewier cookies.
Enjoy your Chocolate Chip Cheesecake Cookies!
