Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 large egg yolk
- 1/4 teaspoon vanilla extract (for filling)
Instructions
- In a large mixing bowl, cream together the softened butter and both sugars until light and fluffy, about 2-3 minutes. The mixture should look pale yellow and airy.
- Add the whole egg and vanilla extract to the creamed mixture, mixing until just combined; small lumps are fine at this stage.
- In another bowl, whisk together the flour, baking soda, and salt before gradually adding it to the wet ingredients. Mix until just combined with some streaks of flour remaining.
- Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon to avoid melting them before baking.
- In a medium bowl, beat the softened cream cheese with sugar until smooth, then stir in the egg yolk and vanilla extract until no lumps remain.
- Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of cookie dough onto lined baking sheets about 2 inches apart. Press down gently to create an indentation for the cheesecake filling.
- Place a small amount of cheesecake filling into each indentation before sealing them back up with dough. Bake for about 12-15 minutes until golden brown around the edges.
- Allow cookies to cool slightly on the baking sheet before transferring them to wire racks to cool completely.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg