Double Chocolate Chip Cheesecake Cookies

Prep Time:25

Cook Time:10

Chill Time:30

Servings: cookies

Author: Julie Gavin

Ingredients

For the Cheesecake Filling

6 oz. (170 g.) full-fat cream cheese softened
⅓ c. (40 g.) powdered sugar
½ tsp. vanilla extract

For the Chocolate Cookie Dough

½ c. (113 g.) salted butter
⅓ c. (28 g.) Dutch-processed cocoa powder
¾ c. (150 g.) light brown sugar packed
¼ c. (50 g.) granulated sugar
1 large egg
2 tsp. vanilla extract
1¼ c. (157 g.) unbleached all-purpose flour (RECOMMEND WEIGHING)
½ tsp. baking soda
½ tsp. salt
½ c. (118 g.) mini semi-sweet chocolate chips

Instructions

Make the cheesecake filling: Beat the softened cream cheese, powdered sugar, and vanilla until completely smooth and creamy. Transfer to a piping bag (or a zip-top bag with the corner snipped) and keep chilled until ready to use.
Make the cookie dough: Melt the butter until hot. Whisk in the cocoa powder until smooth and glossy with no lumps. Let it bloom for 5 minutes.
In a large bowl, beat the bloomed cocoa-butter mixture with the brown sugar and granulated sugar until well combined. Add the egg and vanilla, mixing thoroughly.
Whisk together the flour, baking soda, and salt, then stir into the wet ingredients until just combined. Fold in the mini chocolate chips. The dough will be soft. Cover and refrigerate for at least 30–60 minutes.
While the dough chills, keep the cheesecake filling cold.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Use a 1.5 tbsp cookie scoop to scoop the chilled dough. While the dough is still in the scoop, press your thumb into the center to create a well, with the dough coming up the sides. Pipe in the cheesecake filling (a heaping teaspoon is just right). Gently press the dough over the top to fully enclose the filling and seal it. Release the stuffed cookie ball onto the prepared baking sheet, spacing them 2–3 inches apart.
Bake for 9–12 minutes, until the edges are set but the centers still look slightly soft. Cool on the baking sheet for 5–10 minutes, then transfer to a wire rack.
These cookies are even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 4–5 days. Let them come to room temperature or warm gently before enjoying.

Notes

Chilling the dough and filling is key for easy stuffing and to prevent leaking.
Dutch-processed cocoa gives a deeper chocolate flavor but natural cocoa works as well.
These cookies are even better the next day once the flavors meld.
Store in the fridge for up to 4–5 days. Bring to room temperature or warm gently before eating.

equipment (affiliate links

Ingredients

For the Cheesecake Filling

For the Chocolate Cookie Dough

Instructions

Notes