The first time I pulled a batch of Chocolate Chip Cheesecake Cookies from my oven, the smell was pure magic—a sweet, buttery scent with that distinct tang of cream cheese swirling through the air. I knew I had stumbled onto something special. These aren’t just cookies; they’re little pockets of joy, with the perfect chewy texture, pools of melted chocolate, and a rich, decadent flavor that makes everyone who tries them ask for the recipe immediately. I’m so excited to share this kitchen-tested favorite with you.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 4 oz full-fat brick cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips (I use a mix of chips and chunks)
Let’s talk about these ingredients, because a couple of them are non-negotiable for the best results. First, the cream cheese must be the full-fat, brick-style kind, not the spreadable tub variety. The tub kind has added stabilizers and a different moisture content that will throw off your dough. Trust me, I learned this the hard way. Also, truly softening your butter and cream cheese is not a step to rush. If they’re too cold, your sugars won’t cream properly, and you’ll end up with a greasy, dense cookie. I leave mine out on the counter for a good two hours before I start.
Equipment Needed
- Stand mixer or hand mixer
- Large and medium mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
You don’t need fancy gear here, but a good mixer is a huge help for getting that butter, cream cheese, and sugar beautifully light and fluffy—it’s the foundation of the cookie’s texture. My most crucial piece of advice is to use parchment paper or silicone mats on your baking sheets. Not only does it prevent sticking, but it also ensures even browning on the bottom. I’ve tried baking directly on a greased pan, and the bottoms often darken too quickly before the center is set. A simple cooling rack is also key; letting the cookies sit on the hot baking sheet for too long will continue cooking them, so transferring them after a few minutes is a pro move.
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