These cookies are a delicious mix of two well-known desserts: cheesecake and chocolate chip cookies.
INGREDIENTS
FOR THE FILLING:– 6 ounces (170g) cream cheese, at room temperature– 3 tablespoons (20g) confectioners' sugarFOR THE COOKIES:– 2 & 1/4 cups (270g) all-purpose flour– 1/2 teaspoon baking soda– 1/2 teaspoon salt– 3/4 cup (170g) unsalted butter, melted and slightly cooled– 1 cup (200g) firmly packed light brown sugar– 1/3 cup (67g) granulated sugar– 1 large egg– 1 egg yolk– 1 teaspoon vanilla extract– 2 cups (340g) semisweet chocolate chip
MAKE FILLING:
With an electric mixer on medium speed, blend cream cheese and confectioners' sugar until smooth. Keep covered and chilled.
Step 1
INSTRUCTIONS
Making cookies:
Mix flour, baking soda, and salt. Set aside. Beat melted butter, brown sugar, and sugar with a medium-speed electric mixer until incorporated. Stir in egg, yolk, and vanilla.
Step 2
Slow down the mixer. Gradually add the flour mixture and mix until incorporated or a few flour streaks remain. Mix in chocolate chips.
Step 3
Cover and refrigerate dough for 2 hours or overnight. Preheat oven to 350°F. Cover baking sheets with parchment or silicone.
Step 4
Flatten each tablespoon of dough into a thick disc. Put 1 1/2 teaspoons filling in the dough centre. Put another tablespoon of flattened dough on top.
Step 5
Press the dough edges around the filling to seal. Roll dough into a ball between hands.
Step 6
Place dough balls on prepared pans, leaving 3 inches between each cookie. The cookies may need 10–15 minutes in the fridge before baking if your hands warmed the dough.
Step 7
One pan at a time, bake 15–18 minutes until sides are golden brown and centres are firm. Refrigerate leftover dough between batches.
Step 8
Let the cookies cool on the pan on a wire rack for 5–10 minutes. Remove the cookies from the pan to cool on a wire rack.