Ingredients:

  • For the Cream Cheese Filling:
  • 4 oz (113g) Full-fat Cream Cheese, softened
  • 1/4 cup (50g) Granulated Sugar
  • 1 large Egg Yolk
  • 1/2 tsp Vanilla Extract
  • 1 Tbsp All-Purpose Flour
  • For the Chocolate Chip Cookie Dough:
  • 1 cup (226g) Unsalted Butter, softened
  • 3/4 cup (150g) Light Brown Sugar, packed
  • 1/2 cup (100g) Granulated Sugar
  • 2 large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 2 1/4 cups (280g) All-Purpose Flour, spooned and leveled
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/2 cups (255g) Semi-Sweet Chocolate Chips

Instructions:

  1. Prepare the Cheesecake Filling: Cream the softened cream cheese and sugars until light and fluffy in a medium bowl. Mix in the egg yolk, vanilla, and flour until just combined and smooth.
  2. Chill the Filling: Line a small baking sheet with plastic wrap. Scoop the filling mixture into small, uniform balls (about 1 teaspoon each). Freeze these balls for at least 30 minutes until very firm.
  3. Prepare the Cookie Dough: In a large bowl, cream the butter and sugars until pale and fluffy (about 3 minutes). Beat in eggs one at a time, then the vanilla. Scrape down the sides.
  4. Combine Dry Ingredients: Whisk together flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing only until just combined. Fold in the chocolate chips by hand.
  5. Chill Dough: Cover the cookie dough and chill for at least 30 minutes.
  6. Preheat & Assemble: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop the chilled cookie dough into balls, roughly twice the size of the frozen cheesecake balls.
  7. Stuff and Seal: Flatten a dough ball in your palm. Place one frozen cheesecake ball in the centre. Carefully wrap the dough entirely around the filling, ensuring there are no visible cracks, and roll gently into a smooth ball.
  8. Bake: Place the stuffed balls on the prepared sheets, leaving 3 inches between them. Bake for 12–15 minutes, until the edges are set and lightly golden, but the center still looks slightly soft.
  9. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.