Cheesecake Chocolate Chip Cookies

If you’ve ever wanted a cookie that behaves like a cheesecake without the dramatic oven tirade and the tiny fork battle, meet these Cheesecake Chocolate Chip Cookies — gooey, tangy, and just lazy enough to keep you happy.

Why This Recipe Is Awesome

This recipe hits that rare sweet spot: cookie simplicity with cheesecake attitude. Adding cream cheese to the dough gives it a tender, slightly tangy crumb that stays soft for days, which is perfect if you like cookies that act like dessert roommates — they stick around. The chocolate chips add classic comfort while a hint of lemon or vanilla wakes the whole thing up; no need for a water bath, a springform pan, or an existential crisis about crusts. Also, the dough chills like a dream, so you can make it ahead and pretend you’re organized.

Ingredients You’ll Need

• 2 1/4 cups (280 g) all-purpose flour — scoop and sweep, not shove.
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, softened — room temp, not melty.
• 6 ounces (170 g) cream cheese, softened — full fat for personality.
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar — for chew and color.
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest — optional, but worth it.
• 1 1/2 cups (270 g) chocolate chips — mix it up with semisweet or dark.
• Flaky sea salt for sprinkling — do it, don’t be shy.

Step-by-Step Instructions

1. Step 1

   Preheat the oven to 350°F (175°C) and line baking sheets with parchment. In a bowl, whisk the flour, baking soda, and salt. In a mixer, beat the butter and cream cheese until smooth, then add both sugars and beat until light and fluffy; add the egg, vanilla, and lemon zest and mix until combined. Fold the dry ingredients in until you just have a dough, then stir in the chocolate chips.

2. Step 2

   Scoop 2-tablespoon portions onto the prepared sheet, spacing about 2 inches apart, and chill the trays for 15–30 minutes if you want thicker cookies. Bake for 10–12 minutes until edges set and centers look slightly underbaked; they continue to firm as they cool. Sprinkle with flaky sea salt while warm, then cool on the sheet for 5 minutes before moving to a rack.

Common Mistakes to Avoid

Overworking the dough turns these little softies into bricks — mix until combined, not until you’ve created gluten art. Skipping the chill will make the cookies spread thin and sad; a short chill helps them hold their shape and gives you a thicker, chewier center. Using cold cream cheese causes lumps; warm it up to room temperature so it blends smoothly with the butter. And for the love of all things dessert, don’t ignore the flaky salt — it’s the difference between “nice” and “miraculously addictive.”

Alternatives & Substitutions

Want to tweak? Swap half the all-purpose flour for cake flour to push the tenderness over the edge, or use bread flour if you crave more chew. For dairy-free, try a firm vegan cream cheese and vegan butter — results vary but still tasty. Swap chocolate chips for chopped chocolate for pockets of melted bliss, or fold in toasted nuts for crunch. If you hate lemon, skip the zest and add a pinch of cinnamon or 1/4 teaspoon almond extract instead; I say zest is worth it, but you do you.

FAQ

Question 1?

How long will these keep, and do they freeze well? Store them in an airtight container at room temperature for up to 4 days; they stay soft. Freeze baked cookies up to 3 months — thaw at room temperature for 30 minutes. You can also freeze raw dough balls on a tray, then bag them; bake from frozen, adding a couple minutes to the bake time.

Question 2?

Can I make them larger or smaller? Yes. For larger cookies, use a 1/4-cup scoop and add 2–3 minutes to the bake time; for smaller, use a tablespoon scoop and shorten the bake by a minute or two. Keep spacing in mind: bigger cookies need room and a slightly longer bake, smaller ones need less time and are great for dunking.

Question 3?

What if my cookies spread too much? Your dough was probably too warm or you used more butter than the recipe calls for. Chill the dough and try baking on a lower oven rack. Also check your baking soda — if it’s old, the rise changes; swapping to fresh baking powder isn’t a direct fix but keeping ingredients fresh helps everything behave.

Final Thoughts

These Cheesecake Chocolate Chip Cookies are the shorthand version of “I put effort into dessert but not into drama.” They’re soft, slightly tangy, reliably chocolaty, and forgiving enough for a midweek bake. Make a batch, hide half if you must, and tell whoever asks that they were meant to be shared — even if you already know the truth.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.