This Chocolate Chip Cookie Literally Melts In Your Mouth
When I saw that this recipe artist stated she ate these sometimes with her breakfast coffee I thought I was reading it wrong. I mean who eats cookies for breakfast? But then again what is a chocolate glazed donut made out of? Or even a pancake with syrup! So if you decide to snack on one or two of these with your morning cup of coffee there will be no judgment from me! In fact I might pull a page out of my grandma’s playbook and keep a hidden stash for myself.
Chocolate Chip Cheesecake Cookies
Ingredients
- 1¼ cup all purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ¼ cup unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 1 large egg
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- 1¼ cup powdered sugar
- 5-6 tablespoon mini chocolate chip
Directions
- Preheat the oven to 375 F.
- 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.
- 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.
- 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.
Quick Tip: Store in room temperature container at room temperature for up to three days or put in freezer.
Recipe and image courtesy of Dragana of Sweet Spicy Kitchen