Cheesy Chocolate Chip Cookies (Printable Version)
# What You'll Need:
→ Cookie Base Mix
01 -
1 ⅔ cups (208g) light cake flour
02 -
1 ⅔ cups (208g) hearty bread flour
03 -
1 ¼ teaspoons newly opened baking soda
04 -
1 ½ teaspoons baking powder
05 -
1 ½ teaspoons chunky salt
→ Moist Elements
06 -
1 ¼ cups (284g) unsalted butter, left out till soft
07 -
1 cup (200g) white sugar
08 -
1 ¼ cups (225g) packed light brown sugar
09 -
2 large eggs warmed to room temp
10 -
2 teaspoons natural vanilla extract
→ Add-ins
11 -
16 ounces (3 cups) chocolate chips
→ Smooth Center
12 -
8 ounces cream cheese, thoroughly softened
13 -
¼ cup powdered sugar, sifted after measuring
# Preparation Steps:
01 -
First, combine your cake flour, bread flour, baking soda, baking powder, and salt by sifting them together in a bowl. This gets rid of clumps and mixes everything evenly. Put it aside for later.
02 -
Using your stand mixer with the paddle on, beat the butter and both sugars until they're fluffy and light-looking - about 3-5 minutes. Don't cut this short, it's worth the wait!
03 -
Lower your mixer speed and put in eggs one by one, waiting until each disappears into the mix. Add vanilla and blend just until it's mixed in.
04 -
Slowly pour the dry ingredients into your butter mix, stirring until barely combined. Then use a spatula to fold in chocolate chips by hand. Stick the dough in the fridge for 4 hours (or freezer for 1 hour if you're in a rush).
05 -
While waiting, beat your cream cheese until it's super smooth. Mix in the powdered sugar until you've got a velvety filling.
06 -
Heat your oven to 350°F. Take ¼ cup of dough for each cookie and split it. Make a dent in one piece, drop in a big teaspoon of cream cheese filling, then top with the other piece. Seal the edges and shape like a hockey puck so the edges won't burn.
07 -
Pop your cookies in the oven for 15-17 minutes. You'll know they're ready when they lose their shine and turn slightly golden on top. Cool them on a wire rack before eating.
# Additional Tips:
01 -
You can keep the dough in your fridge for up to 3 days before baking
02 -
Try using a cookie scoop or ice cream scoop for even-sized cookies
03 -
Cold ingredients need to warm up completely before you start