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White Chocolate Cheesecake Cookies
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Remember the Secret Ingredient Chocolate Chip Cookies? Today I’d like to introduce you to their confectionery cousin, White Chocolate Cheesecake Cookies. Both recipes are made with the same secret ingredient, which is responsible for giving these cookies their extra-light texture and super-soft consistency.
There are no crispy cookies resulting from this batch of dough, which goes for a long chill in the fridge prior to scooping and baking. The chillout session is just one of my many tricks to guaranteeing the best chocolate chip cookies to ever cross your lips. But this time, you’re skipping the semi-sweet morsels in favor of white chocolate chips (or chunks). And the resulting cookie delivers big on flavor and texture, pairing the pillowy lightness and tanginess of cheesecake with the chewy bite of a classic chocolate chip cookie.
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White Chocolate Cheesecake Cookies
- YIELD: About 3 dozen cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temp
- 1/2 cup cream cheese, at room temp (See Kelly's Notes)
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 1 1/4 teaspoons vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
In a medium bowl, whisk together the flour, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating just until combined, then stir in the white chocolate chips.
Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper or Silpats.
Drop 2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at least 2 inches apart.
Bake the cookies for 10 to 14 minutes until golden brown. Cool the cookies on the baking sheets for 2 minutes then transfer them to a wire rack to cool completely.
Measure 1/2 cup cream cheese by spooning/scraping it into a dry measuring cup and leveling it off. Do not use low-fat cream cheese, or the texture of the batter will be affected.
The cookie dough will be very soft as a result of the cream cheese, so it must be refrigerated for at least 2 hours to firm up slightly and make it easier for scooping.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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