The first time I pulled a batch of these Chocolate Chip Cheresecake Cookies from my oven, my entire kitchen was transformed. The air hung heavy with the rich, buttery scent of toasted sugar and melted chocolate, underpinned by that unmistakable, faintly tangy whisper of cream cheese. I remember standing there, spatula in hand, watching the edges turn a perfect golden brown while the centers remained proudly, decadently puffed. In that moment, I knew this wasn’t just another cookie recipe. It was the glorious, messy, and utterly delicious love child of a classic chocolate chip cookie and a lush New York cheesecake, all in a handheld, gooey package. It felt like I’d unlocked a secret level of baking, and I’ve been obsessed with sharing it ever since.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 4 ounces full-fat brick cream cheese, at room temperature
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups semi-sweet chocolate chips (I use a mix of chips and chopped chunks)
Let’s talk about the stars here. That full-fat brick cream cheese is non-negotiable; the spreadable tub kind has stabilizers that will change the texture, and trust me, you want this rich, tangy backbone. I’ve tried this with both light brown and dark brown sugar, and while dark gives a deeper molasses note, light brown lets the cream cheese and chocolate sing a little clearer. And on the chocolate—using a mix of standard chips and roughly chopped bar chocolate makes a huge difference. The chips hold their shape, while the melted pools from the chunks create those irresistible fudgy pockets.(See the next page below to continue…)