The girls have been getting into the tradition of baking a treat for Sunday evening. Fine by me! This week, they decided to try something new–chocolate chip cheesecake cookies. They’re soft and have a slight tanginess like a cheesecake…obviously, they’re delicious.
1 1/4 cup flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 cup butter, room temperature
4 ounces cream cheese, room temperature
1 Tablespoon milk
1/2 teaspoon vanilla extract
1 1/4 cup powdered sugar
1/4 cup chocolate chips
In a medium-sized mixing bowl, sift together flour, cornstarch, and baking powder. Set aside. In another bowl, mix butter and cream cheese until fluffy. Add egg, milk, and vanilla extract and mix until well-blended. Add in powdered sugar until incorporated, then add dry ingredients. Stir in chocolate chips, then put dough in the fridge for an hour. Preheat oven to 375F. Roll out dough into equal-sized balls and flatten slightly. Bake for about ten minutes, or until set. Do not overbake–the cookies will be set but still very pale when done. Cool on pan for five minutes, then transfer to a cooling rack.