Cheesecake Filled Choc Chip Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 ⅔ cups (208g) light cake flour
02 -
1 ⅔ cups (208g) hearty bread flour
03 -
1 ¼ teaspoons new baking soda
04 -
1 ½ teaspoons baking powder
05 -
1 ½ teaspoons chunky salt
→ Moist Mix
06 -
1 ¼ cups (284g) unsalted butter, left out until soft
07 -
1 cup (200g) white sugar
08 -
1 ¼ cups (225g) packed light brown sugar
09 -
2 large eggs brought to room temp
10 -
2 teaspoons natural vanilla extract
→ Add-ins
11 -
16 ounces (3 cups) chocolate chips
→ Smooth Center
12 -
8 ounces cream cheese, totally softened
13 -
¼ cup powdered sugar, sifted after measuring
# Instructions:
01 -
Grab your cake flour, bread flour, baking soda, baking powder, and salt and sift them together in a bowl. This gets rid of any clumps and mixes everything well. Put it aside for later.
02 -
Get your stand mixer going with the paddle tool and beat your soft butter with both types of sugar until it gets airy and fluffy looking. This'll take around 3-5 minutes. Don't try to speed through this part!
03 -
Slow down your mixer and drop in the eggs one by one, waiting until each one's mixed in before adding another. Add your vanilla and mix it just enough to blend in.
04 -
Slowly pour in your dry mix to the butter blend, mixing until barely combined. Then take a spatula and gently stir in your chocolate chips by hand. Stick the dough in your fridge for 4 hours (or freezer for 1 hour if you're rushed).
05 -
While your dough chills, beat the cream cheese until it's totally smooth. Mix in the powdered sugar until you've got a velvety filling.
06 -
Heat your oven to 350°F. For each cookie, grab about ¼ cup of dough, split it, and make a dent in one half. Drop in a big teaspoon of cream cheese filling, then top with the other dough half. Press the edges together and shape it like a thick disc to keep the edges from getting too thin and burning.
07 -
Pop your cookies in the oven for about 15-17 minutes. They're done when they lose their shiny look and turn golden on top. Cool them on a wire rack before eating.
# Notes:
01 -
You can keep the dough in your fridge for up to 3 days before baking
02 -
Try using a cookie or ice cream scoop for even-sized cookies
03 -
Cold ingredients really need to warm up to room temp before you start