INGREDIENTS:
1 1/4 cups All-purpose Flour
1/4 cup Cornstarch
1/2 teaspoon Baking Powder
1/4 cup Unsalted Butter, softened
4 oz Cream Cheese, softened
1 Large Egg
1 tablespoon Milk
1/2 teaspoon Vanilla Extract
1 1/4 cups Powdered Sugar
5-6 tablespoons Mini Chocolate Chips
METHOD:
Prepare the Dry Mix: In a medium bowl, combine the flour, cornstarch, and baking powder. Set this mixture aside.
Cream Butter and Cheese: In a large bowl, use an electric mixer to blend the softened butter and cream cheese until the mixture is smooth.
Add Wet Ingredients: Add the egg, milk, and vanilla extract to the butter and cream cheese mixture. Beat until well combined.
Combine with Sugar: Gradually mix in the powdered sugar, continuing to blend until the mixture is light and fluffy.
Form the Dough: Gently fold the dry ingredients into the wet mixture until well incorporated. Stir in the mini chocolate chips. Refrigerate the dough for about an hour to allow it to firm up.
Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Shape the Cookies: Remove the chilled dough from the refrigerator and shape it into 24-26 balls. Place the dough balls on the baking sheets, spacing them about 1.5 inches apart. Slightly flatten each ball with your hand.
Add Chocolate Chips: For extra indulgence, sprinkle additional mini chocolate chips on top of each cookie.
Bake: Bake the cookies in the preheated oven for about 10 minutes, or until they are just starting to turn golden.
Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious Chocolate Chip Cheesecake Cookies.
