Cheesecake Chocolate Cookies (Printer-Friendly Layout)
Chocolate chip cookies packed with a zesty, creamy center that steal the show at gatherings.
# Ingredients You'll Need:
→ Cheesecake Center
01 -
113 g cream cheese, let it soften first
02 -
38 g white sugar
03 -
2.5 ml vanilla
→ Chocolate Cookie Dough
04 -
160 g plain flour
05 -
28 g cocoa powder (unsweetened)
06 -
2.5 ml baking soda
07 -
1.25 ml salt
08 -
113 g unsalted butter, let it soften
09 -
100 g white sugar
10 -
110 g brown sugar, packed in
11 -
1 large egg
12 -
5 ml vanilla
13 -
130 g chocolate chips
# Step-by-Step Instructions:
01 -
After blending cream cheese with sugar and vanilla till creamy, pop it in the fridge for at least half an hour so it can get nice and firm.
02 -
Grab another bowl and stir together flour, salt, cocoa powder, and baking soda until they're all mixed up.
03 -
Whip up the butter with both sugars in a big bowl until everything's fluffy, then throw in the egg and vanilla and mix them in well.
04 -
Slowly tip the dry mix into the wet one, stir till just mixed, and gently toss in the chocolate chips so they're spread throughout.
05 -
Take a couple of spoonfuls of dough and flatten each into disks. Drop about a teaspoon of the chilled cheesecake filling on one disk, top with another, and press the edges to really seal them.
06 -
Set your cookies on a baking tray lined with parchment, leaving 5 cm between each.
07 -
Slip them into a hot oven at 175°C for 10 to 12 minutes until the edges are firm but the centers are still soft-looking.
08 -
Let the cookies sit on the tray for five minutes after baking, then move them to a wire rack to cool the rest of the way.
# Extra Tips and Tricks:
01 -
Keep cheesecake filling chilled so it doesn't run out when you're shaping or baking.
02 -
Make sure to press the dough shut all the way so the middle stays tucked inside.
03 -
Stash these cookies in a tight container. They'll last two days on the counter or up to five in the fridge.