1. Begin by mixing the dry ingredients: Combine 1 1/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a bowl. Stir well to ensure uniformity.
2. In a separate bowl, beat 1/2 cup unsalted butter and 8 oz cream cheese until creamy and smooth, creating the wet mixture.
3. Add 1 large egg and 1 teaspoon vanilla extract to the wet mixture. Beat the ingredients thoroughly to establish a rich, creamy consistency.
4. Gradually incorporate 1/2 cup powdered sugar and 3/4 cup brown sugar into the wet mixture. Beat until light and fluffy to build the cookie dough’s texture.
5. Carefully fold the dry ingredients into the wet mixture, blending only until dough forms. Be cautious not to overmix to maintain a soft cookie texture.
6. Stir in 1 cup mini chocolate chips, making sure they are evenly distributed throughout the dough.
7. Chill the cookie dough in the refrigerator for about an hour to firm it up and enhance the flavors.
8. Preheat your oven to 350°F (176°C) and line baking sheets with parchment paper.
9. Scoop out dough balls onto the prepared baking sheets, spacing them apart to allow for spreading during baking. Flatten each ball slightly.
10. Bake the cookies for 9-12 minutes or until the edges are golden brown. Monitor closely to avoid overbaking.
11. Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes.
12. Transfer the cookies to a wire rack to cool completely before serving.
13. Enjoy your Chocolate Chip Cheesecake Cookies! Pair them with milk, coffee, or your favorite beverage for a delightful treat.