Creamy chocolate cookies (Print Version)
# Ingredients:
→ Cookie Mixture
01 -
2 cups chocolate chips
02 -
2 teaspoons vanilla extract
03 -
1/2 teaspoon baking soda
04 -
1 teaspoon salt
05 -
1/2 cup white sugar
06 -
1 cup packed light brown sugar
07 -
1 cup unsalted butter, softened
08 -
2 1/4 cups plain flour
09 -
2 whole eggs
→ Filling for Cheesecake
10 -
1 egg yolk
11 -
1 teaspoon vanilla extract
12 -
1/4 cup white sugar
13 -
8 oz softened cream cheese
# Instructions:
01 -
Turn your oven to 350°F (175°C). Toss parchment paper onto the baking sheets, so cleanup's a breeze, and nothing sticks.
02 -
Grab a bowl and mix together the flour and soda. Just get them blended, no need to overthink it!
03 -
In another bowl, whip the butter with the sugars, a pinch of salt, and vanilla until it's fluffy and smooth. It should feel light and soft.
04 -
Toss in an egg and beat it fully before adding the next one. Don't rush—patience pays off here.
05 -
Slowly, mix the dry flour blend into the wet butter mixture. Stir until it's just mixed. Then, fold in those tasty chocolate chips at the end. Try to resist tasting it too much!
06 -
In a clean bowl, stir the cream cheese, sugar, egg yolk, and a splash of vanilla together until it's absolutely smooth and creamy.
07 -
Scoop out some cookie dough, flatten it in your hand, and pop some cheesecake filling in the middle. Cover it with another flattened piece of dough and pinch the edges closed.
08 -
Spread the cookies on your baking sheet, giving about 2 inches of space around each. Bake 12-15 minutes. Look for golden edges but keep the centers nice and soft.
09 -
Once out of the oven, leave them on the tray for 5 minutes. Then move them onto a cooling rack until they're ready to eat. Good luck waiting!
# Notes:
01 -
The flavors really shine the next day if you can hold off eating them right away.
02 -
Keep in an airtight container in the fridge for up to 5 days—and trust us, they'll be gone by then.
03 -
Pop the unbaked, filled cookies into the freezer to save for later. Just bake directly from frozen—add a couple more minutes to the bake time.
04 -
Feel adventurous? Switch out the chocolate for white, milk, dark, or mix them up!