Cheesecake Stuffed Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Cookie Dough Base
01 -
1 ⅔ cups (208g) soft, delicate cake flour
02 -
1 ⅔ cups (208g) strong bread flour
03 -
1 ¼ teaspoons fresh baking soda
04 -
1 ½ teaspoons baking powder
05 -
1 ½ teaspoons coarse salt
→ Wet Ingredients
06 -
1 ¼ cups (284g) unsalted butter, softened to room temperature
07 -
1 cup (200g) pure granulated sugar
08 -
1 ¼ cups (225g) light brown sugar, packed with love
09 -
2 large eggs at room temperature
10 -
2 teaspoons pure vanilla extract
→ Mix-ins
11 -
16 ounces (3 cups) chocolate chips
→ Creamy Filling
12 -
8 ounces cream cheese, perfectly softened
13 -
¼ cup confectioners' sugar, measured then sifted
# Instructions:
01 -
Start by sifting together your cake flour, bread flour, baking soda, baking powder, and salt in a bowl. This ensures everything is perfectly combined and free of lumps. Set this mixture aside for now.
02 -
In your stand mixer fitted with the paddle attachment, beat the softened butter with both sugars until the mixture becomes light, fluffy, and almost cloud-like - this should take about 3-5 minutes of creaming. Don't rush this step!
03 -
Turn your mixer down to a lower speed and add your eggs one at a time, letting each incorporate fully before adding the next. Pour in your vanilla and mix until just combined.
04 -
Gradually add your dry ingredients to the butter mixture, mixing until everything just comes together. Using a spatula, gently fold in your chocolate chips by hand. Pop the dough into the refrigerator for 4 hours (or the freezer for 1 hour if you're in a hurry).
05 -
While the dough is chilling, beat your softened cream cheese until it's silky smooth. Add the confectioners' sugar and mix until you have a perfectly smooth, creamy filling.
06 -
Preheat your oven to 350°F. For each cookie, scoop about ¼ cup of dough and split it in half. Create a small well in one half, add a generous teaspoon of cream cheese filling, then cap it with the other half of dough. Seal the edges carefully, shaping into a thick disk - think hockey puck shape to prevent thin, burnt edges.
07 -
Slide your cookies into the oven and bake for 15-17 minutes. You'll know they're done when the tops lose their shine and take on a lovely golden hue. Let them cool on a wire rack before diving in.
# Notes:
01 -
The dough can be made ahead and stored in the refrigerator for up to 72 hours
02 -
For perfect portioning, use a cookie scoop or ice cream scoop
03 -
Make sure all refrigerated ingredients are truly at room temperature before beginning