Double Chocolate Cheesecake Cookies
User Reviews
5
Double Chocolate Cheesecake Cookies
Description
The Double Chocolate Cheesecake Cookies are prepared by blending dry ingredients like flour, cocoa powder, baking soda, and salt. The wet ingredients include butter, both brown and granulated sugar, cream cheese cubes, egg yolk, and vanilla extract, mixed until creamy but allowing small clumps of cream cheese to remain. Chocolate chips are folded in before chilling the dough slightly to firm it for shaping. The cookies bake at 350°F until set but still tender. Once cooled, they are topped with a mascarpone glaze which is made by whisking mascarpone cheese with powdered sugar, milk, and vanilla extract until smooth. The glaze either is spread or piped on for finishing. The resulting cookies have a moist, tender texture with creamy pockets from the cheesecake and a subtle chocolate richness throughout. This recipe balances the richness of cream cheese with bright vanilla and sweet chocolate for a dessert that pairs well with coffee or milk.
Ingredients
- 1 2/3 cup all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter softened
- 1 cup brown sugar loosely packed
- 1/4 cup granulated sugar
- 8 ounces cream cheese cold and cut into cubes
- 1 egg large, yolk
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
mascarpone glaze
- 4 ounces mascarpone cheese softened
- 1/3 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. In a small bowl, whisk together flour, cocoa, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat together butter and sugar until fluffy, about 5 minutes. Add in the cream cheese and beat until combined (it’s okay if small clumps form), then beat in the egg yolk and vanilla extract. With the mixer on low speed, beat in the dry ingredients until combined. Use a spatula to stir in the chocolate chips.
- Refrigerate the dough for 10 to 15 minutes, just until it’s slightly less sticky and easier to roll into balls. Roll into golf-ball sized balls and place about 2 inches apart on a nonstick baking sheet. Bake for 12 to 15 minutes, or until the cookies are set. Let cool completely before covering in the glaze.
mascarpone glaze
- Whisk together all the ingredients until smooth and creamy. Use a spoon or spatula to spread the glaze on the cookies or use a pastry bag (I did!) to pipe it across.
Notes
- Chill dough briefly before shaping to help cookies hold their form during baking.
- Allow cookies to cool fully before adding mascarpone glaze for best texture.
- The mascarpone glaze can be spread or piped on depending on desired presentation.
User Reviews
Overall Rating
5
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