Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.

Recipe

Chocolate Chip Cheesecake Cookies

by countrycookinmama on July 27, 2009 in Cookies, Desserts

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Recipe Description

When eaten cold from the refrigerator, these cookies will surely please!

Preparation Instructions

Preheat oven to 350° F.

With an electric mixer cream butter and sugars until nice and creamy.

Add cream cheese and continue to mix until all lumps are gone and it is nice and smooth.

Add vanilla and egg and mix.

Slowly add flour, a little at a time. Add baking soda and salt and mix well, but not too much!

Turn off your mixer and add the chocolate chips, folding by hand with a rubber spatula.

Scoop cookie dough by the rounded tablespoon onto a cookie sheet; make sure they aren’t too close though!

Bake in your oven for 9-11 minutes, I do mine for 10.

Cool on a rack and once they are all the way cool, put into a plastic bag or container and keep in the fridge!

Since they have cream cheese in them you don’t want them to spoil! These are the best chocolate chip cookies ever! They stay nice and moist! Makes about 3 dozen.

Ingredients

1 cup Butter, Softened (No Substitutes)
¾ cups Sugar
¾ cups Brown Sugar
8 ounces, weight Cream Cheese, Softened
1 teaspoon Pure Vanilla Extract
1 whole Egg
2-¼ cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
2 cups Chocolate Chips

14 Comments | Be the first to comment!

Comments

evilsciencechick on 8.12.2009

Oh…my…GAWD! These cookies will make your heart stop. In a good way. They look like regular chocolate chip cookies, but they have this soft, creamy texture that just puts them waaay over the top.

I made a double batch, baked half, and then made 3 dough “logs” wrapped in parchment, put in a ziplock, and then put in the freezer. Now I can have these cookies whenever I want! That is a delicious and dangerous thing…

elainen on 1.17.2010

I made these last summer after seeing this post. I have made them several times since then and even took them to my cookie exchange at Christmas. They are the very best chocolate chip cookie I have ever eaten. My husband can’t stay away from them either.

jkbybee on 1.31.2010

Made these last night, refrigerated them, then took them to an activity today. DELICIOUS! (I didn’t even taste one last night, so I was pleased along with everyone else today.) These got rave reviews and many requests for the recipe, which I am forwarding today. I did get 4 dozen cookies out of the dough.

missamye on 3.6.2010

My batter was VERY soft, and the cookies were so soft–even when cool–that they just about fell apart. I wonder whether the amount of flour was the problem. The spoon and level method (spoon the flour into the cup and level off) is considered by many to be the “proper” way to measure flour, but many (most?) use the scoop and level (dip the cup into the flour and level) method, which adds a touch more flour to the recipe. I used the spoon and level method (a touch less flour). Which method are you supposed to use? These cookies were delish, I’d just like them to hold together a bit better!

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