Do you want to try making cakes at home? Here is a chocolate chip cheesecake cookie recipes. Which simply melts in your mouth & makes fantasy. Cookies with cream cheese and mini chocolate chips simply melt in your mouth.
Here are our amazing recipes:
#Recipe 1
Prep time: 9 min
Cook time: 11 min
Total time: 18 min
Serves:
24-26
Ingredients
- 1¼ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ¼ cup unsalted butter
- 4 oz cream cheese
- 1 large egg
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- 1¼ cup powdered sugar
- 5-6 tablespoon mini chocolate chip
Instructions
- 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 a fine dough.
- Finally, add mini chocolate chips and stir well. Leave in the fridge for an hour.
- Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
- Place them on the baking sheets, 1.5 inches apart. Flatten the balls using your hands or some firm object.
- Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
- Take them out of the oven and leave to cool on the baking sheets for a few minutes.
- Transfer them to a wire rack to cool down completely.
Notes
Store them in a well-sealed container, at room temperature, preferably for about three days.
#Recipe 2
Now, think chocolate chip cookies meets strawberry cheesecake. Of course, the two are so delicious on their own. But put them into a cookie together and oh my goodness they’re AMAZING!
Requirements: Large Mixing Bowl, Handheld Mixer, Large Bar Pan or Large Baking Sheet, Unbleached Parchment Paper
Ingredients of Chocolate Chip Cheesecake Cookie Recipes
- 8 ounces organic full fat cream cheese
- 4 tablespoons grass-fed butter
- 1 cup maple sugar
- 2 tablespoons of gelatin
- 1 teaspoon baking soda
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon organic vanilla extract
- 2 cups of flour
- 1/4 cup grass-fed collagen
- 1/2 cup allergy-free chocolate chips, carob chips or homemade chocolate chips
- 1/2 cup diced organic strawberries {about 6 large strawberries}
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with unbleached parchment paper and set aside.
- In a large mixing bowl add softened cream cheese, softened butter, and maple sugar. Using a handheld mixer, mix on medium speed until combined and creamed. Add cassava flour, collagen, gelatin, baking soda, sea salt, and vanilla extract. Using the mixer, mix until everything comes together and is smooth and fully combined, scraping down the bowl as needed. Gently fold in the chocolate chips and diced strawberries by hand.
- Form dough into heaping tablespoon balls, then gently press down slightly forming a cookie shape. Place shaped cookie dough cookies on a lined baking sheet. Bake for 8-10 minutes {they are perfectly soft out of my oven at 8 minutes}. Allow cooling for 10-15 minutes on the baking sheet before moving to a plate or cooling rack. Enjoy!
Notes
Cooking time will vary with large cookies – It should take you about 12 minutes to keep them softer on the inside. Since all ovens vary, check cookies at 10 minutes. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for later.
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