OK so this is one of the recipes where I found it on the interwebs, tried it, didn’t like it really, but let other people eat them anyway. And much to my surprise, they loved them! Clearly my taste should not dictate everything I make. I didn’t really make any changes to it, which for me says a lot. Enjoy!
Chocolate Chip Cheesecake Cookies
- 1 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1/2 stick unsalted butter, at room temp
- 4 oz. cream cheese, at room temp
- 1 large egg
- 1 tbsp. milk
- 1/2 tsp real vanilla extract
- 1 1/4 cups powdered sugar
- 3/4 cups mini chocolate chips (more if you want to sprinkle some on top)
Sift together the flour, cornstarch, and baking powder in a medium bowl.
In your stand mixer, with the paddle attachment, cream together the butter and cream cheese but it’s smooth. Turn down to low; add in the egg, milk, and vanilla. Beat until smooth. Add in the powdered sugar and beat until fluffy. Add in the flour mixture and beat until just combined. Refrigerate for at least 1 hour.
Pre-heat your oven to 375° and line 2 cookie sheets with parchment paper.
Roll the dough into about 1″ balls, place them about 2″ apart, and flatten them slightly. You can use the bottom of a glass or just your hand. If you like, sprinkle a few more chips on top before you flatten them. Bake for 10 minutes, they should just start to turn brown around the edges. Allow to cool and then eat.