Chocolate Chip Cheesecake Cookies

Chocolate Chip Cheesecake Cookies are a deliciously decadent treat that combines the creamy richness of cheesecake with the classic flavor of chocolate chip cookies. These cookies are the perfect indulgence for anyone who loves a sweet, gooey center with a slightly crispy exterior. The cookie dough is made with a blend of butter, granulated sugar, brown sugar, eggs, and vanilla, creating a soft and chewy base that perfectly complements the rich cheesecake filling. Once baked, the cookies are golden brown on the outside with a melt-in-your-mouth center, making them an irresistible dessert for any occasion.

• Unsalted butter: 1 cup (2 sticks), softened
• Granulated sugar: 1 cup (for cookie dough) + 1/4 cup (for cheesecake filling)
• Brown sugar: 1 cup, packed
• Large eggs: 2
• Vanilla extract: 2 tsp (for cookie dough) + 1 tsp (for cheesecake filling)
• All-purpose flour: 3 cups
• Baking soda: 1 tsp
• Salt: 1/2 tsp
• Semisweet chocolate chips: 2 cups
• Cream cheese: 8 oz, softened

Step 1:

In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract until smooth. Set aside.

Step 2:

In a large bowl, cream together the softened butter, 1 cup granulated sugar, and 1 cup brown sugar until light and fluffy.

Step 3:

Add the eggs one at a time, beating well after each addition. Stir in 2 tsp vanilla extract.

Step 4:

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 5:

Fold in the chocolate chips.

Step 6:

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 7:

Scoop a tablespoon of cookie dough, flatten it slightly, and add a teaspoon of the cheesecake filling to the center.

Step 8:

Take another tablespoon of cookie dough, flatten it, and place it on top of the filling, sealing the edges.

Step 9:

Place the filled cookies on the prepared baking sheets, leaving about 2 inches of space between each.

Step 10:

Bake the cookies for 12-15 minutes, or until the edges are golden brown and the centers are set.

Step 11:

Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

• Best enjoyed fresh, but can be stored in an airtight container for up to 5 days.
• For warm, gooey cookies, microwave for 10-15 seconds before serving.
• Chill the dough for 30 minutes before baking to prevent excessive spreading.

• For a more intense chocolate flavor, try using a mix of semisweet and dark chocolate chips.
• If you prefer a crunchier cookie, bake for an extra 2 minutes.

Tips from Well-Known Chefs

• Chef Laura suggests adding a sprinkle of sea salt on top of the cookies before baking for a sweet and salty flavor combination.
• Chef Alex recommends adding a handful of chopped nuts to the cookie dough for extra texture and flavor.

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