These cookies with cream cheese and mini chocolate chips simply melt in your mouth. Chocolate chip cheese cookies are simple, light and delicious, my favorite cookie recipe.
INGREDIENTS
1 1/4 cup all-purpose flour
1/4 cup of cornstarch
1/2 teaspoon baking powder
1/4 cup unsalted butter, at room temperature
4 oz cream cheese, at room temperature
1 large egg
1 tablespoon of milk
1/2 teaspoon vanilla extract
1 1/4 cup of powdered sugar
5-6 tablespoons of mini chocolate chips
INSTRUCTIONS
In a medium bowl combine flour, cornstarch and baking powder. Set aside.
In a large bowl mix the butter and cream cheese, with an electric mixer at medium speed, until fine and creamy.
Add one egg, milk and vanilla extract and continue mixing.
Then add the powdered sugar and mix some more until the mixture is fluffy. Put the dry ingredients and mix until you get a fine dough.
Finally, add the mini chocolate chips and stir well. Leave it in the fridge for one hour.
Preheat the oven to 375 F. Line two baking sheets with parchment paper. Remove the dough from the fridge. Shape it into balls (24-26 balls).
Place them on the baking sheets, at a distance of 1.5 inches. Crush the balls with your hands or a firm object.
Sprinkle some mini-chocolate, if desired. Bake for 10 minutes.
Take them out of the oven and let them cool on the baking sheets for a few minutes.
Transfer them to a wire rack to cool completely.
NOTES
Store them in a tightly closed container, at room temperature, for about three days.
To maintain freshness, you can store them in an airtight container. Cookies can be frozen for up to a month if stored properly! I would not recommend storing the cookies in the refrigerator, because they would lose their softness and freshness.
I used cornstarch for this recipe to get the fine texture of the cookies, but you can use flour as a substitute for cornstarch, in a 2:1 ratio.
You can use potato starch instead of corn flour. If you have any allergies to eggs, you can substitute it with 1/2 of banana puree, 3 tablespoons of applesauce… then you need to add another 1/2 tablespoon of baking powder.
You can use blueberries and M&M’s instead of chocolate chips. I used 1.5 – 2 tablespoons of dough. The size of the cookies is about 2.5 centimeters.
You can substitute the coconut flour with all purpose flour in a ratio of 1:4, and add 1 egg for every 1/4 cup of coconut flour.