Ingredients
Scale
For the Cookie Dough:
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Set it to 325°F (lower than usual for cookies). This gentler heat helps bake the cookies evenly so the outsides don’t brown too fast while the centers are still gooey. Line your baking sheet with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Make the cookie dough: In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth and creamy (about 2 minutes). Add vanilla, the whole egg, and the extra yolk. Beat until the mixture becomes pale and fluffy. Gradually add in the dry ingredients and mix until just combined. Fold in the chocolate chips.
- Prepare the cheesecake filling: In a separate bowl, beat the cream cheese until smooth using an electric mixer. Add the sugar and vanilla extract, and beat until the mixture is silky and uniform.
- Assemble the cookies: Scoop about 2 tablespoons of cookie dough and flatten it in your hand. Press your thumb in the center to make a little well. Drop about 1 teaspoon of cheesecake filling into the center. Flatten another scoop of dough and place it on top. Gently seal the edges by pinching and rolling into a ball. Place the cookies on the prepared baking sheet, leaving at least 2 inches between them.
- Bake: Bake for 15 to 18 minutes, until the edges are golden brown but the centers still look a little soft. Let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Prep Time: 20 minutes
- Cook Time: 18 minutes