Step 1: Prepare the Dough
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add Sugars: Add the granulated sugar and brown sugar to the mixture. Beat until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Avoid overmixing the dough.
- Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the dough.
Step 2: Chill the Dough
- Chill Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling the dough helps the cookies maintain their shape while baking.
Step 3: Bake the Cookies
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop Dough: Using a cookie scoop or tablespoon, portion the dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Serve
- Serve: Enjoy these chocolate chip cheesecake cookies with a glass of cold milk or a hot cup of coffee.
Tips for Perfect Chocolate Chip Cheesecake Cookies:
- Room Temperature Ingredients: Ensure that the butter, cream cheese, and eggs are at room temperature for easier mixing and a smoother dough.
- Chilling the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much during baking. If you’re in a hurry, you can freeze the dough for 30 minutes instead.
- Even Baking: Rotate the baking sheets halfway through the baking time to ensure even baking.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months.
- Variations: Add chopped nuts, such as walnuts or pecans, for extra texture and flavor. You can also use different types of chocolate chips, such as dark chocolate, white chocolate, or milk chocolate.
These chocolate chip cheesecake cookies combine the best of both worlds: the creaminess of cheesecake and the classic appeal of chocolate chip cookies. They’re sure to be a hit with everyone who tries them!