Cheesecake Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Base Dough
01 -
1 ½ teaspoons salt, coarse
02 -
1 ½ teaspoons baking powder
03 -
1 ¼ teaspoons baking soda, freshly opened
04 -
1 ⅔ cups (208g) sturdy bread flour
05 -
1 ⅔ cups (208g) soft cake flour
→ Liquid Ingredients
06 -
1 ¼ cups (284g) butter, unsalted and soft
07 -
1 ¼ cups (225g) lightly packed brown sugar
08 -
1 cup (200g) white granulated sugar
09 -
2 large eggs, room temperature
10 -
2 teaspoons pure vanilla extract
→ Extras
11 -
16 ounces (3 cups) chocolate chips
→ Cheesy Center
12 -
8 ounces cream cheese, softened perfectly
13 -
¼ cup powdered sugar, sifted
# Instructions:
01 -
Use a sifter to combine cake flour, bread flour, baking soda, baking powder, and salt in a bowl. Stir gently to get rid of any clumps, then set aside until needed.
02 -
Put your soft butter in the stand mixer and whip it with the granulated sugar and brown sugar. Let it get super fluffy and smooth for 3-5 minutes. Take your time on this part, it's worth it!
03 -
Slow the mixer down, then crack in one egg at a time. Mix well after each one. Pour in the vanilla last and mix just until it's blended in.
04 -
Little by little, add the dry ingredients into the butter mixture. Mix gently until everything is just combined. Use a spatula to fold in your chocolate chips by hand. Chill the dough in the fridge for 4 hours or speed up the process in the freezer for 1 hour.
05 -
While the dough chills, whip the softened cream cheese until creamy and smooth. Slowly add in the powdered sugar and let it blend evenly until it’s ready to go.
06 -
Heat your oven to 350°F. Scoop ¼ cup of chilled dough and split it in half. Flatten one half, add a heaping teaspoon of cream cheese filling to the center, and cover it with the second piece of dough. Pinch the edges shut and shape them into thick, round disks so they bake evenly.
07 -
Bake in the preheated oven for 15-17 minutes. The tops should look matte and just starting to turn golden. Let the cookies cool on a rack before digging in!
# Notes:
01 -
You can keep the dough chilled in the fridge for up to 3 days.
02 -
An ice cream or cookie scoop is super helpful for portioning dough.
03 -
Make sure all your cold ingredients are genuinely room-temp before starting.