Cheesecake Stuffed Chocolate Chip Cookies

[PurplePuppy]

Cheesecake Stuffed Chocolate Chip Cookies


Prep Time 10 minutes

Cook Time 17 minutes

Total Time 27 minutes

Servings 14




Ingredients

COOKIES

1 2/3 cups (208 grams) cake flour

1 2/3 cups (208 grams) bread flour

1 1/4 teaspoon baking soda

1 1/2 teaspoon baking powder

1 1/4 cups (284g) unsalted butter, room temperature

1 1/2 teaspoon coarse salt

1 cup (200g) granulated sugar

1 1/4 cups (10 ounces or 225g) packed light brown sugar

2 large eggs, room temperature

2 teaspoons McCormick vanilla extract

16 ounces (about 3 cups) chocolate chips

FILLING

8 ounces cream cheese, room temperature

1/4 cup confectioners' sugar


Instructions

Sift flours, baking soda, baking powder, and salt into a bowl and set aside.



Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 5 minutes.



Reduce speed and add eggs one at a time, then add vanilla.

Slowly add dry ingredients, mixing until just combined.

Fold in chocolate chips by hand. Refrigerate dough for 4 hours or freeze for one hour.



When ready to bake, preheat oven to 350°F. Remove dough from refrigerator or freezer and allow to come to room temperature.



In a medium bowl, beat the cream cheese until smooth. Add in confectioners' sugar and beat until well combined.



Scoop 1/4 cup of the dough for each cookie, dividing each in half.



Put about a teaspoon (sometimes I use more!) of cream cheese filling on the bottom half of each cookie.



Layer the top part of each cookie over the filling, sealing the edges. Keep the cookies in more of a hockey puck shape so the sealed edges don't get too thin and burn while baking.



Bake for 15-17 minutes. The cookie should not appear shiny (wet) on top.



Cool on wire rack.

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