I made these last week and thought they were amazing. I felt a little biased so I waited for my husband to try them before I felt confident enough to post them. His response, with mouth full, “These are bomb!”. I know that term isn’t exactly widely used anymore but I’m sure you remember what it means. So here you go!
Store these cookies in the refrigerator just like you would a cheesecake. Serve them straight out of the fridge, cold. They seriously are so bomb! The cream cheese makes these so moist and perfectly creamy yet not too soft. It’s pure perfection.
Dark Chocolate Chip Cheesecake Cookies
2014-02-18 17:17:54
Yields 28
Prep Time
10 min
Cook Time
9 min
Total Time
10 min
Ingredients
- 1 cup butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 8 oz cream cheese, softened
- 1 tsp vanilla
- 1 egg
- 2 ¼ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups dark chocolate chips
Instructions
- Preheat oven to 350°. In a large mixing bowl, whisk together flour, baking soda and salt: set aside.
- In the bowl of a stand mixer, beat together butter, sugar, brown sugar, and cream cheese until combined. Add the egg and vanilla, mix well.
- Add, in three separate batches, the flour mixture to the cream cheese mixture, mixing until combined after each addition.
- Add the dark chocolate chips and mix in with a wooden spoon. (do not use your mixer for this! It will be too thick and you don't want to risk burning up the motor.)
- Scoop by rounded tablespoons onto parchment or silicon lined baking sheets. Bake for 9-10 minutes, until the edges look set and begin to get lightly golden spots.
- Let cool on baking sheet for 7-10 minutes before moving to wire rack.
Notes
- Store in an airtight container in the refrigerator.
Delectable https://delectablebakehouse.com/
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