Chocolate Chip Cheesecake Cookies | The Grounded Kitchen

These are not your standard chocolate chip cookie. Cream cheese in the dough gives them a soft, almost pillowy texture with a subtle tang that makes them genuinely hard to stop eating. They're delicate rather than chewy, with crisp edges and a tender centre — somewhere between a cookie and a petit four. The dough needs an hour in the fridge, which is worth every minute. Ingredients 1¼ cups all-purpose flour ¼ cup cornstarch ½ teaspoon baking powder ¼ cup unsalted butter, softened 4 oz (115g) cream cheese, softened 1 large egg 1 tablespoon milk ½ teaspoon vanilla extract 1¼ cups powdered sugar 5–6 tablespoons mini chocolate chips, plus extra for topping Directions In a medium bowl, whisk together the flour, cornstarch, and baking powder. Set aside. In a large bowl, beat the softened butter and cream cheese together with an electric mixer until smooth and well combined. Mix in the egg, milk, and vanilla extract until incorporated. Gradually add the powdered sugar, mixing until the mixture is light and fluffy. Fold in the dry ingredients gently until just combined, then stir in the mini chocolate chips. Cover and refrigerate the dough for at least 1 hour. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Scoop the chilled dough and roll into 24–26 balls. Place about 1½ inches apart on the prepared baking sheets and flatten each slightly with your palm. Press a few extra mini chocolate chips onto the top of each cookie if desired. Bake for 10 minutes, until the edges are just beginning to turn golden. The centres will look slightly underdone — that's correct. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tips Don't skip the chill. The dough is soft and needs time in the fridge to firm up enough to shape. An hour is the minimum; overnight works beautifully if you want to prep ahead. Softened, not melted. Both the butter and cream cheese should be at room temperature — soft enough to beat smooth, but not greasy or liquid. Cold cream cheese will leave lumps; melted butter will make the dough too loose. Powdered sugar, not granulated. This is what gives the cookies their fine, tender crumb. Don't substitute granulated sugar here. They firm up as they cool. Pull them from the oven when the edges are just golden and the centres still look soft. They'll set up on the pan as they cool — overbaking will make them dry. Mini chips matter. Standard-size chocolate chips are too large for the delicate texture of these cookies. Mini chips distribute more evenly and keep the balance right. Storage. Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5. They're particularly good cold.

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