Cheesecake Stuffed Double Chocolate Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup (all purpose flour, plain
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar sugar, light
  • 7/16 cup Caster granulated sugar
  • 1/4 cup Chocolate chips
  • 1/2 cup Cocoa powder
  • 1 tsp Cornflour/cornstarch
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 3/4 cup Cream cheese

Found on marshasbakingaddiction.com

Ingredients

• 1/2 cup (115g) unsalted butter
• 1/2 cup (100g) light brown sugar sugar
• 1/4 cup (50g) caster/granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (125g) plain/all-purpose flour
• 1 teaspoon cornflour/cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (50g) cocoa powder
• 1/4 cup (45g) chocolate chips, for topping
• 3/4 cup (170g) cream cheese, softened
• 3 tablespoons caster/granulated sugar
• 1/2 teaspoon vanilla extract

Directions

• Beat together the cream cheese, sugar and vanilla extract until smooth and combined. Place 9 - 12 teaspoons of the mixture on a baking tray lined with parchment paper. Freeze until solid - about 1 - 2 hours.
• Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
• Whisk together the flour, cornflour, baking soda, salt, and cocoa powder. Set aside.
• Microwave the butter for 1 minute, until mostly melted. Whisk in the sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined. If the mixture is too sticky to handle, add 1 - 2 tablespoons of flour.
• Roll the dough into 2oz balls, about 9 big balls. You could also make about 12 smaller balls. Form the balls into flat, round circles, and place 1 teaspoon of the cheesecake mixture into the centres. Form the dough back into balls, sealing the cheesecake centre. Roll each ball in granulated sugar, and press some chocolate chips on top.
• Place the dough balls on the prepared baking tray, flatten them slightly (them wont spread much in the oven) and bake for 10 - 12 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.