Chocolate Chip Cheesecake Cookies
Soft cream-cheese cookies studded with mini chocolate chips.
Ingredients
| 1¼ cups | 300 ml | flour |
| ¼ cup | 60 ml | cornstarch |
| ½ tsp | 2.5 ml | baking soda |
| ¼ cup | 60 ml | butter at room temperature |
| 4 oz | 115 g | cream cheese at room temperature |
| 1 | large egg | |
| 1 tbsp | 15 ml | milk |
| ½ tsp | 2.5 ml | vanilla extract |
| 1¼ cups | 300 ml | powdered sugar |
| 5-6 tbsp | 75–90 ml | chocolate chips |
Instructions
- In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
- In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
- Add an egg, milk and vanilla extract and continue mixing.
- Then, add powder sugar and mix some more until the mixture is fluffy. Add dry ingredients and mix until you get fine dough.
- Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
- Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
- Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
- Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
- Take them out of the oven and leave to cool in the baking sheets for a few minutes.
- Transfer them to a wire rack to cool down completely.
Notes: Store them in well sealed container, at a room temperature, for about three days.