My sister is in town for the summer, which is so exciting because she is basically the best. She laughs loudly at all my jokes (even ones I didn’t mean to be funny!), speaks the same secret language as my toddler, and instead of thinking I’m a nutter for narrating my life in made-up songs, she just joins right in!

And she has a major sweet tooth.  She’s an actual, real-life cookie monster.  I think she’s 75% chocolate chips at this point.  (She’s also got like a 20-inch waist but you can’t hold it against her because she’s too adorable.)

These cookies are crazy. The fudgiest chocolate cookies ever. I promise you, you will see them again in their own non-cheesecake blog post because they are just. so. good. With melted dark chocolate and cocoa an even deeper chocolate flavour, they will be my go-to chocolate cookie from now on.

In this version, they are crowned with a tiny cloud of soft vanilla cheesecake. Like a dream.

Being the excellent sister that I am, I try to keep something chocolatey on hand for Katie whenever she comes over.  She was the cheesecake-topper and hand model in the (spontaneous, shaky) little video below.

Chocolate Cheesecake Cookies

Prep Time 15 mins
Cook Time 8 mins
Servings 20 cookies
Dessert
Canadian

Ingredients
  

  • 6 oz cream cheese
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 10 oz dark chocolate about 70% cocoa, finely chopped
  • 1 1/4 cup + 2 tbsp granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp kosher salt

Instructions
 

  • Preheat oven to 350ºF. In a medium bowl, beat cream cheese, sugar and vanilla extract with a wooden spoon until well blended.  Chill the filling while you make the cookies.
  • Place chocolate in a microwave-safe bowl and microwave on 50% power for 2 minutes.  Stir, then return to microwave at 50% power in 30 second intervals until chocolate is about 80% melted; remove and stir to finish melting it. Stir in sugar while the chocolate is still hot, and then the eggs, one at a time (stirring to fulling incorporate before adding the next).  Stir in vanilla.
  • In a separate bowl, whisk together the flour, cocoa, baking powder and salt. Add to chocolate mixture and stir well to fully incorporate.
  • Roll cookie dough by tablespoonfuls into balls between your palms, then drop onto a parchment-lined baking sheet 2" apart. Make an indent in each cookie using your index finger, then drop cream cheese by about a teaspoonful onto each.  Bake for about 8 minutes, or until edges are cracking but centres are still soft.

 

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