Stuffed Choc Chip Cookies (Printable Version)
Rich chocolate chip cookies hide a zippy cheesecake middle that guarantees you'll get a crazy delicious bite every time.
# Everything You’ll Need:
→ Cheesecake Middle
01 -
113 g cream cheese, let it soften first
02 -
38 g white sugar
03 -
2.5 ml vanilla flavor
→ Chocolate Chip 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 packed light brown sugar
11 -
1 big egg
12 -
5 ml vanilla flavor
13 -
130 g chocolate chips
# Steps to Cook:
01 -
Leave the hot cookies on the baking tray for 5 minutes first. Pop them over to a cooling rack when they're firmer so they can chill out all the way.
02 -
Slide your tray into your preheated oven (175°C) and bake for 10–12 minutes. Centers will look a little soft but the outside should feel firm.
03 -
Put your dough-filled cookies on a baking tray lined with parchment. Space them around 5 cm apart so they’ve got room to bake evenly.
04 -
Scoop out some dough (about 1–2 tablespoons) and squish it flat. Set a teaspoon of the chilled cheesecake mix in the middle. Cover with another bit of flattened dough. Press edges until it’s all sealed up tight.
05 -
Slowly stir your dry mix into the wet. Stop as soon as everything is just mixed up. Pour in chocolate chips and give it one last stir to spread them through.
06 -
In a big bowl, use your mixer to whip softened butter with both the white and brown sugar until it’s nice and fluffy. Crack the egg in, toss in vanilla, beat until you don’t see streaks anymore.
07 -
Grab another bowl. Whisk up flour, cocoa, salt, and baking soda until the color looks even.
08 -
In a small bowl, mash together cream cheese, sugar, and some vanilla until it’s smooth. Cover it up and chill in the fridge for at least 30 minutes so it’ll stiffen up a bit.
# Extra Suggestions:
01 -
Cooling the cheesecake filling before you use it stops it from running everywhere while you make and bake your cookies.
02 -
Don’t skip sealing the dough all the way around the filling, or the cheesecake will leak out.
03 -
Keep your cookies in a sealed container for a couple of days at room temp, or stash them in the fridge for up to 5 days.