Cheesecake Chocolate Chip (Print Version)
# Ingredients:
→ Cookie Dough Base
01 -
1 ½ teaspoons coarse salt
02 -
1 ¼ teaspoons fresh baking soda
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 -
1 ¼ cups (284g) unsalted butter, brought to room temperature
07 -
1 ¼ cups (225g) light brown sugar, tightly packed
08 -
1 cup (200g) pure white sugar
09 -
2 large eggs, room temp
10 -
2 teaspoons real vanilla extract
→ Mix-ins
11 -
16 ounces (3 cups) chocolate chips
→ Creamy Filling
12 -
8 ounces cream cheese, softened until creamy
13 -
¼ cup sifted powdered sugar
# Instructions:
01 -
In a mixing bowl, sift your cake flour, bread flour, baking soda, baking powder, and salt so they’re smooth and airy. Set this mixture off to the side when done.
02 -
Using your stand mixer with the paddle attachment, whip together the softened butter and both sugars. Keep mixing for around 3 to 5 minutes until it’s fluffy and light like a whipped cloud. Take your time here!
03 -
Lower the mixer’s speed and carefully crack in one egg at a time. Make sure each one is fully mixed in before adding the next. Once both are blended, pour in the vanilla and stir just enough to combine everything.
04 -
Slowly add the dry mix to your whipped butter mix. Stir lightly until the dough is just holding together—don’t overmix it. Add your chocolate chips by folding them in gently with a spatula. Pop the dough in the fridge for 4 hours (or in the freezer for 1 hour if you need it ready faster).
05 -
While you’re waiting for the dough to chill, beat the softened cream cheese until it’s completely smooth. Mix in the powdered sugar and stir until it’s creamy with no lumps.
06 -
Preheat the oven to 350°F. Grab a ¼ cup of dough for each cookie and break it in two. Use your fingers to press a small dip into one piece, then spoon in a teaspoon of cream cheese filling. Add the second piece of dough on top and seal the edges by squeezing gently. Shape into a chunky disk, like a little hockey puck.
07 -
Bake them for about 15 to 17 minutes. You’ll know they’re ready when the tops are golden and no longer shiny. Let them rest on a cooling rack before enjoying them.
# Notes:
01 -
You can prep the dough ahead of time and keep it in the fridge for up to 72 hours.
02 -
For evenly-sized cookies, go for a cookie scoop or an ice cream scoop.
03 -
Let your eggs, butter, and cream cheese warm up to room temperature before starting.