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.

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Chocolate Cheesecake Cookies

Dark, rich, chewy chocolate cookies (seriously the fudgiest), topped with a soft cloud of vanilla cheesecake batter.

Course Dessert
Cuisine Canadian
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 20 cookies
Author Jennifer Pallian

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

  1. 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.
  2. 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.
  3. In a separate bowl, whisk together the flour, cocoa, baking powder and salt. Add to chocolate mixture and stir well to fully incorporate.
  4. 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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Hi, I’m Jenn! I’m in the Foodess kitchen making a spectacular mess + making something delicious, in roughly equal parts. So happy that you’ve joined me!

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