So I think I have made my favourite new cookie, the chocolate cheesecake cookie. Its a double chocolate cookie base with a smooth chocolate cheesecake filling. I am not even a die hard cheesecake fan but oh my these are GOOD!! If you love chocolate this recipe is a must!
What equipment do I need to make Chocolate Cheesecake Cookies
2 x cookie trays
Large round cookie cutter
Baking paper
Stand mixer
Bowls
Spoons
Scale
Oven
Piping bag
What ingredients do I need to make Chocolate Cheesecake Cookies
eggs
brown sugar
caster sugar
softened butter
plain flour
baking soda
salt
cocoa powder
dark chocolate chips
melted dark chocolate
cream cheese- my favourite to use is the alpine milk cream cheese barrel from Aldi. It is smooth and its not too firm to mix or pipe.
vanilla
Some tips and tricks before you get started
Do not over mix your dough, mix until there are no more streaks of flour visible. Over mixing will cause the cookies to be too chewy and unpleasant
Use quality chocolate, these cookies will taste 10 x better if you use quality chocolate compared to cheap chocolate. if there is one thing not to skimp on in this recipe its chocolate.
These cookies will spread a little bit but DO NOT STRESS, the way to fix them is by using a round cookie cutter slightly bigger than the cookie. Do this the second they come out of the oven when they are still hot and soft. Place the cutter over the cookie and move the cutter in a circular motion to get the cookies to a nice round shape again and bring those thin edges in. Just go slow, if you go too fast the cookie could break.
Make sure the cheesecake filling is properly frozen and firm before rolling it into the dough. It will give you more time to work with them.
The dough can be a little sticky and hard to handle if its a warmish day. The way around that is, once the dough is ready pop it in the fridge for 15-20 minutes to firm up and to also have wet (not dripping wet) hands as you roll the balls.
Storage
These cookies are SO good fresh but can last up to a week in an airtight container in the fridge. The dough can be frozen for up to 3 months in an airtight container
Links (affiliate)
$15 off any Froothie product over $300- Code: thesugarcollection15 https://www.froothie.com.au/?a_aid=kirstyferreira&a_bid=a51a214b
Chocolate Cheesecake Cookies
Makes 16
Time: 40mins
Ingredients
2 eggs
150g brown sugar
60g caster sugar
175g softened butter
250g plain flour
3/4 tsp baking soda
1/2 tsp salt
30g cocoa powder
150g dark chocolate chips
Cheesecake filling
200g cream cheese (room temperature)
1/2 tsp vanilla
50g caster sugar
60g melted dark chocolate
Instructions
Preheat oven to 180°C
Line 2 cookie trays with baking paper
Make the cream cheese filling first to allow it to freeze as you make the dough. With a spoon or spatula mix the cream cheese to loosen to a softer consistency.
Add in the vanilla and sugar and stir until combined.
Then add in the melted chocolate, stir quickly as the chocolate could set and have flakes of chocolate throughout the cheesecake filling... which is no the worst thing in the world.
Fill a disposable piping bag with the cheesecake mixture, cut a small 1-2cm hole inn the bag and pipe 16 balls onto the baking paper. Alternatively you can just spoon the mixture onto the baking paper, approximately 1 heaped tablespoon worth. Place the tray in the freezer to freeze completely.
In a large mixing bowl attached to your stand mixer, using the paddle attachment, cream together the butter and sugars on high for 5 mins until pale.
Add in the eggs and mix on low until combined
Sift together the flour, baking soda, cocoa and salt then add in to the mixture and mix on low until almost combined
Add the dark choc chips and mix until just combined.
Roll the dough into 16 balls and then flatten them into a disc. Place one of the frozen cheesecake balls in the middle of the dough and then wrap the sides of the dough around the cheesecake, totally enclosing the cheesecake. Place them on the prepared trays. If you find the dough to be too sticky to roll, just wet your hands slightly or place the dough in the fridge for 30 minutes to firm up.
Put the trays in the oven and bake for 13-15 mins.
Place a round cookie cutter, slightly larger than the cookie (a mug or glass works too) over the cookie and move the cutter in a circular motion to get the cookies to a nice round shape again and to bring those thin edges in. Just go slow, if you go too fast the cookie could break. (see notes)
Allow to cool and ENJOY! These (in my opinion are best when the are cold from the fridge)
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