Above all other desserts, I’ve always preferred cookies. My earliest memory of baking is making chocolate chip cookies with my mom. I wanted to try something new and incorporate the tangy flavor of cheesecake into these delicious chocolate chunk cookies. I hope you enjoy!
Is there really chemistry in cookies?
You bet! For a full analysis of the function of each ingredient and chemical reactions taking place, be sure check out my earlier post, The (Food) Science of Chocolate Chip Cookies.
This video also helps visualize what’s going on in the oven.
Lucky for you, however, chocolate chip cookies are pretty easy to make and will likely turn out delicious even if you make a few mistakes.
Understanding what’s going on and how ingredients work together can help you get exactly the type of cookie you’re looking for. I prefer thick, soft cookies over thin and crispy. But hey, that’s just my personal preference!
Recipe development process
To create the cheesecake cookie, I modified a traditional chocolate chip cookie dough recipe to create a more cake-like and tangy cookie. I reduced the amount of flour, increased the amount of granulated sugar, and replaced the majority of the fat source (butter) with cream cheese. By replacing the flour with a higher amount of sugar, I created a softer cookie.
After a few attempts, I finally found a great balance between cookie and cheesecake. Using pastel candies make them a perfect spring treat! Why not give them a try?
Chocolate Chunk Cheesecake Cookies
AuthorDanielle BauerDifficultyBeginnerLoosely adapted from "Chocolate Chunk Cookies" Mastering the Art and Craft: Baking and Pastry. The Culinary Institute of America
Bring eggs, butter, and cream cheese to room temperature. Preheat the oven to 375 F. Cover a flat cookie sheet with parchment paper.
Sift together the dry ingredients
Cream the butter and cream cheese with the sugar and brown sugar. Beat on medium-high speed for 5 minutes, scraping the sides of the bowl as needed.
Turn the mixer to medium speed. Add the eggs and vanilla to the batter in three separate parts, allowing each portion to incorporate fully.
Slowly add the dry ingredients and beat until fully incorporated.
Stir in the chocolate chunks
Drop 1 T portions of dough onto cookie sheet and bake for 12-13 minutes. Allow the cookies to cool completely on the pan. Bonus: Sprinkle with coarse sea salt while warm for an extra punch of flavor!
Enjoy!
Ingredients
Directions
Bring eggs, butter, and cream cheese to room temperature. Preheat the oven to 375 F. Cover a flat cookie sheet with parchment paper.
Sift together the dry ingredients
Cream the butter and cream cheese with the sugar and brown sugar. Beat on medium-high speed for 5 minutes, scraping the sides of the bowl as needed.
Turn the mixer to medium speed. Add the eggs and vanilla to the batter in three separate parts, allowing each portion to incorporate fully.
Slowly add the dry ingredients and beat until fully incorporated.
Stir in the chocolate chunks
Drop 1 T portions of dough onto cookie sheet and bake for 12-13 minutes. Allow the cookies to cool completely on the pan. Bonus: Sprinkle with coarse sea salt while warm for an extra punch of flavor!
Enjoy!
