Mascarpone Cheese Chocolate Chip Cookies

Mascarpone Cheese Chocolate Chip Cookies

Mascarpone Cheese Chocolate Chip Cookies are perfect little treats for kids and it even makes a perfect snacks with tea or coffee. Furthermore, the texture of these cookies is soft, a little chewy yet melt in mouth.  You can check out my other post for desserts in #Desserts .

As much as the cakes and pastries, cookies and crackers are the descendants of the earliest food cooked by man which is, grain-water-paste baked on hot stones by Neolithic farmers 10,000 years ago. Consequently, the ancient civilizations cooks of the Middle East, lightened and enriched the flour paste with eggs, butter and cream and sweetened them with fruit, honey. Even luxurious cakes and pastries in large and small versions were well known in the Persian empire of the Seventh Century A.D.  Probably,the word ‘cookies’ comes from the Dutch Koeptje [koekje], meaning small cake, and the term ‘cookie’ first appeared in print as long ago as 1703. It seems like the Dutch immigrants introduced cookie in America in 1600s.  So, the Americans love cookies and it is baked and eaten in almost every American household.

Mascarpone is an Italian cream cheese, milky white in color and easy to spread. It is a thick, double or triple cream, soft cheese with a very high fat content. Cookies need fat else they will be hard. I was bit skeptical for using more than 1/4 cup mascarpone for my cookies dough, but rest assured and have no fear, these cookies turned out to be soft, light and creamy bundle of deliciousness.


Mascarpone Cheese Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 10 pieces
  • 1½ cups all purpose flour (unbleached )
  • ½ tbsp cornstarch or cornflour
  • 1 tsp baking soda
  • 6 tbsp full fat mascarpone cheese
  • ⅓ cups pure refined coconut oil softened at room temperature (or any unsalted butter)
  • ⅓ cups white sugar
  • ⅓ cup light or dark brown sugar (I used dark brown as it contains more molasses, more flavor and darker color cookies)
  • 1 large egg
  • 1½ tsp vanilla extract
  • ½ tsp ground cinnamon
  • 1 cup semisweet chocolate chips (I used Hershey's semi sweet chocolate chips)
  1. Combine flour, cornstarch, baking soda and sieve or whisk it together in a mixing bowl. This is to make the flour aerated, light and fluffy.
  2. Combine egg, mascarpone cheese, coconut oil and sugar in a mixer and cream it together at medium high until light and fluffy. Add the vanilla extract and the cinnamon powder. Stir and mix. Do not overbeat.
  3. Reduce the speed to low and add the flour mixture into the creamed butter-cheese-sugar mixture intermittently. Stir and mix at low speed or by hand using a spatula, till the flour is fully incorporated into the creamed mixture.
  4. Add the chocolate chips and mix lightly to evenly distribute the chips in the dough.
  5. Refrigerate the dough for 2 hours or upto 3 days. Refrigeration enhances the taste of the cookies and makes the dough firm. However if you are short of time, then you can bake the cookies immediately.
  6. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Drop heaped ¼ cups of cookie dough into the baking sheet and place 2 inches apart from each other as the cookies spread on heating.
  7. Bake the cookies in the preheated oven for 11-12 minutes. Do not overbake. If you see cracks on top or the cookie starting to brown, then the cookies are cooked. Take out the baking sheet and allow the cookies to cool on the baking sheet for 5 minutes.
  8. Transfer the cookies to a wire rack and allow it to cool completely. Serve immediately or store in an air tight container.



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