• April 25, 2016

    Chocolate Cheesecake Cookies

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    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

    Dark, rich, chewy chocolate cookies (seriously the fudgiest), topped with a soft cloud of vanilla cheesecake batter.
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Total Time: 23 minutes
    Course: Dessert
    Cuisine: Canadian
    Servings: 20 cookies
    Author: Jennifer Pallian BSc, RD

    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.
    Tried this recipe?tag @foodess

     

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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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