Cookies With Cheesecake Center (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 ¼ teaspoons fresh baking soda
02 -
1 ½ teaspoons coarse salt
03 -
1 ½ teaspoons baking powder
04 -
1 ⅔ cups (208g) strong bread flour
05 -
1 ⅔ cups (208g) soft, delicate cake flour
→ Wet Ingredients
06 -
2 teaspoons pure vanilla extract
07 -
2 large eggs, brought to room temp
08 -
1 ¼ cups (225g) light brown sugar, tightly packed
09 -
1 cup (200g) white granulated sugar
10 -
1 ¼ cups (284g) room-temperature unsalted butter
→ Mix-ins
11 -
3 cups (16 ounces) chocolate chips
→ Silky Filling
12 -
¼ cup powdered sugar, sifted
13 -
8 ounces perfectly softened cream cheese
# Instructions:
01 -
Grab a bowl and sift in the cake flour, bread flour, baking powder, soda, and salt. Once well-mixed and smooth, set it aside for later.
02 -
Cream the butter with white and brown sugars in your stand mixer. Aim for a fluffy, light texture like whipped cream—this'll take about 3 to 5 minutes. It's worth the effort!
03 -
Lower the speed, then gently mix in one egg at a time until blended. Stir in the vanilla, taking care not to overmix.
04 -
On the lowest setting, slowly add the dry mix into the butter-sugar blend. Stop mixing as soon as it comes together, then fold in the chocolate chips by hand with a spatula. Chill the dough for 4 hours or speed things up by freezing for 1 hour.
05 -
While the dough sits, beat the softened cream cheese until velvety smooth. Gradually mix in the powdered sugar until it's totally combined and soft.
06 -
Set your oven to 350°F. Scoop ¼ cup of dough, split it, and flatten one half to make a well. Spoon a generous bit of cream cheese filling in the center, top it with the other half, and seal up the edges. Shape it into a thick round disk to stop uneven baking.
07 -
Throw the cookies in the oven for 15-17 minutes. You'll know they're done when tops look golden-brown and lose their wet appearance. Let them finish cooling on a rack before grabbing one!
# Notes:
01 -
Chilled dough keeps for up to 3 days in the fridge.
02 -
An ice cream scoop makes portioning a breeze.
03 -
Make sure cold ingredients have reached room temperature before starting.