Ingredients
Cookie Dough
- 2 cups all-purpose flour (260g)
- ½ cup Dutch cocoa powder (50g)
- 2 tablespoons black cocoa powder (14g)
- 2 tablespoons cornstarch (16g)
- 2 tablespoons powdered milk (10g)
- ¼ teaspoon baking soda
- 1 cup granulated sugar (200g)
- ½ cup salted butter, softened (113g)
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 additional large egg yolk, room temperature
- 2 ounces whole milk, room temperature
- 1½ teaspoons pure vanilla extract
Cheesecake Filling
- 6 ounces cream cheese, softened (170g)
- 1 cup powdered sugar (130g)
- 1 teaspoon vanilla bean paste or extract
Topping
- ½ cup chocolate melting wafers (milk, dark, or white)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. If using a smaller 9×13-inch sheet, you will need two sheets to bake all cookies in batches.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, Dutch cocoa powder, black cocoa powder, cornstarch, powdered milk, and baking soda until well combined. Set aside.
- Cream Butter and Sugar: In a large bowl or stand mixer with paddle attachment, cream together granulated sugar, softened butter, and salt for about 1 minute until fluffy and well combined.
- Add Wet Ingredients: Beat in the large egg until combined. Then add the additional egg yolk, whole milk, and vanilla extract, mixing just until incorporated.
- Combine Dry and Wet Mixtures: Add half of the dry ingredients to the wet ingredients and beat just until mixed. Add the remaining dry ingredients and mix until the dough is thoroughly combined.
- Prepare Cheesecake Filling: In a separate medium bowl, beat together softened cream cheese, powdered sugar, and vanilla bean paste or extract until smooth and creamy.
- Scoop and Shape Cookies: Using a #24 cookie scoop, portion out 16 equal dough balls (about 1.8 ounces each). Flatten each ball gently, forming an indentation to hold the cheesecake filling.
- Fill and Encase: Place about one heaping teaspoon (0.3 ounces) of cream cheese filling into the indentation. Carefully fold and seal the dough around the filling, pinching the edges and rolling gently between your palms to form a smooth ball.
- Arrange on Baking Sheet: Place the formed cookies on the prepared baking sheet with sealed sides down. Space cookies at least 2 inches apart for standard size.
- Bake: Bake cookies for 9 to 11 minutes until the edges are just set and tops have a matte finish with slight cracks. The centers may appear slightly underdone, which is normal.
- Cool: Let cookies cool on the baking sheet for 15 minutes to firm up before transferring to a wire rack to cool completely.
- Melt Chocolate and Drizzle: Melt chocolate wafers in the microwave in 30-second increments, stirring until smooth. Transfer melted chocolate to a piping bag and drizzle over cooled cookies. Allow the chocolate to harden before serving.
Notes
- Make sure all wet ingredients (eggs, milk, butter, cream cheese) are at room temperature before mixing for better texture.
- Use parchment paper to prevent cookies from sticking and to ensure even baking.
- Cookies will be very soft when coming out of the oven but will firm up as they cool.
- If preferred, substitute vanilla bean paste with vanilla extract without changing quantity.
- The filling quantity may result in some leftover cream cheese mixture; it can be used as an extra spread or filling for another batch.
- Spacing cookies properly on the baking sheet avoids spreading and sticking during baking.
- For a richer chocolate flavor, use dark chocolate melting wafers for drizzling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
