Cheesecake Stuffed Chocolate Chip Cookies (Print Version)
# Ingredients:
01 -
1 teaspoon kosher salt.
02 -
2 1/2 cups all-purpose flour.
03 -
1 cup butter, softened to room temperature.
04 -
12 ounces cream cheese, cut into small cubes.
05 -
2 cups semi-sweet chocolate chips.
06 -
1 teaspoon baking soda.
07 -
3/4 cup powdered sugar.
08 -
1 cup light brown sugar.
09 -
1 egg yolk.
10 -
1 egg.
11 -
1/4 cup granulated sugar.
12 -
2 teaspoons vanilla extract.
# Instructions:
01 -
Turn your oven on to 190°C (375°F) and get your baking tray ready by lining it with a piece of baking paper.
02 -
Use a stand mixer with its paddle to blend the cream cheese and powdered sugar at medium speed for about 1-2 minutes. Keep mixing until smooth, then scrape the sides of the bowl if needed. Shift this mixture into a smaller bowl and pop it in the fridge while you make the cookie dough.
03 -
Add butter, brown sugar, and the granulated sugar into the same mixing bowl and beat on medium speed for 2 minutes.
04 -
Mix in the egg, egg yolk, vanilla extract, baking soda, and salt. Beat the mixture for about a minute so everything blends well, scraping down the sides when needed.
05 -
Lower the mixer's speed before adding in the flour. Stop mixing as soon as combined, then carefully fold in the chocolate chips to spread them evenly.
06 -
Scoop out portions of dough using a medium-sized cookie scoop. Flatten each ball into a circle, place about 2 teaspoons of the chilled cream cheese mixture in the middle, then wrap the dough over it and pinch the edges closed to seal.
07 -
Lay the dough balls on your baking tray, keeping them spaced out by about 5 cm (2 inches). Bake for 9 minutes, or until edges show a golden color and the top seems firm.
08 -
Let the cookies cool on the tray for around 2 to 3 minutes before moving them onto a wire rack to cool off entirely.
# Notes:
01 -
Keep your cookies flavorful by storing them in an airtight container in the fridge for up to 5 days. For an extra tasty bite, warm one up in a microwave for about 10 seconds before digging in.
02 -
Although there's cream cheese inside, these cookies should be fine left at room temperature overnight.