You deserve a little indulgence. While we’re indulging, why pick between cookies or cheesecake? That’s right, baby, tonight we’re having both!
Ingredients for the cookie part:
- 2 1/4 cups All Purpose Flour
- 1 cup (2 sticks) Unsalted Butter
- 1/2 teaspoon Baking Soda
- 1/2 cup Sugar
- 1 cup Brown Sugar
- 1 scant teaspoon Salt
- 2 tablespoons Vanilla Extract
- 2 Large Eggs
- 2 cups Chocolate Chips, or chocolate chunks, milk or semi-sweet, or really whatever the heck you want.
For the cheesecake filling:
- 2 packages Cream Cheese, 8oz each, room temperature
- 3/4 cup Sugar
- 2 Large Eggs, room temperature
- 1 teaspoon Vanilla Extract
Preheat your oven to 350 degrees. Grease and line a 13″x9″ baking dish with parchment paper.
Starting with the cookie dough: In a bowl, whisk together your flour, baking soda, and salt. Set aside.
In another bowl, cream together your sugars, butter, and vanilla. Mix until light and fluffy looking, a few minutes. Scrape down your bowl at least once. Next, add your eggs, one at a time. Mix until thoroughly combined.
Add your flour, stir until combined, but taking caution to not over mix. Add your chocolate, mix.
Reserve 1/3 of your cookie dough for your topping later. Take the other 2/3 of your dough and press it down evenly in the bottom of your 13″x9″ baking dish. Bake for 8 minutes.
While your cookie dough is in the oven, let’s begin on the cheesecake filling:
In a large bowl add your room temperature cream cheese, sugar, and vanilla. Mix until smooth. Add your eggs, beating them in one at a time until thoroughly combined.
Once your cookie base is out of the oven, spoon the cheesecake filling over the cookie evenly. Drop teaspoon size chunks of cookie dough over the cheesecake filling.
Just a note: after your bake your cookie dough for 8 minutes, it will still be very soft and gooey. You may be tempted to cook it until it has a firmer surface, but if you do that your cookie will become very hard and overbaked. Just use some finesse when spooning over your cheesecake filling. What I found was easiest was to spoon it on in chunks and then use an offset spatula to very gently smooth it out. You likely won’t get it to the edges completely, and that’s okay! I didn’t and I actually like the little crust around the edges. It’s muy delicioso.
Bake at 350 for 35-40 minutes, or until golden. Allow to cool completely, cover and let refrigerate for a minimum of 4 hours before cutting in and enjoying.
But seriously, this is extremely delicious, I hope you enjoy it. 🙂