Based on Chocolate Cheesecake Cookies from Carla Hall on “The Chew”
Happy Mother’s Day! I’m sure some of you are surfing the web for a recipe to make for your mothers or grandmothers.
I was an avid viewer of The Chew on ABC and enjoyed all their banter and helpful hints for both the home and kitchen. I especially enjoyed all the dessert recipes from Carla Hall. While I enjoy watching all the other baking shows and challenging myself with more difficult recipes, this recipe from Carla that is perfect for the baker who is looking for something quick and easy to make at the last minute or while they are preparing a holiday dinner.
Cheesecakes almost always call for a graham cracker crust and the original recipe called for crushed graham crackers to be folded into this recipe. I didn’t have any on hand, so I decided to use one of the substitutions that was suggested, which was chocolate chips.
The actual preparation and baking time for this recipe only takes about an hour. What takes the longest time is warming the butter and cream cheese to room temperature and chilling the dough, about an hour each. The longer you chill the dough, the less spread you will get when baking your cookie. I chose to chill the dough overnight, so the final cookie retained it’s ball-like shape.
Carla Hall’s recipe calls for you to use approximately 2 tablespoons of dough, but as usual I like to use a small cookie scoop. Now, my definition of small and yours might vary. I found this website of Cookie Scoop Size Chart that will give you an indication of what size scoop you want to use. Unfortunately, my scoop doesn’t have a number stamped on it, but the one I use measures about 1-1/2 inches in diameter. This size scoop yields a nice one or two bite cookie.
Chocolate Chip Cheesecake Cookies
Credit: Carla Hall and The Chew
- 8 ounces cream cheese, softened to room temperature
- 2 sticks butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 2 1/2 cups all purpose flour
- 1 – 12 ounce bag semi-sweet chocolate chips
- Beat cream cheese, butter and sugar together until light and fluffy.
- Add flour and mix to combine.
- Fold in chocolate chips.
- Chill 1 hour to firm up dough or overnight.
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper or silpat.
- Scoop about 1 tablespoon of dough and bake for 10 to 12 minutes, until edges are golden brow.
- Cool for 10 to 15 minutes before serving.
- Replace semi-sweet chocolate chips with toffee chips or butterscotch chips.
- Replace chocolate chips with orange zest and 1/4 cup orange juice or Cointreau.
- Add 1/4 cup Cointreau for a orange-chocolate flavor.