Double Chocolate Cookies with Cheesecake Filling
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Double Chocolate Cookies with Cheesecake Filling

Prep Time20 mins
Cook Time30 mins
resting time2 hrs
Total Time50 mins
Servings: 15 cookies

Ingredients

For the filling:

  • 120 g cream cheese
  • 1 tbs cornstarch
  • 2 tbs powdered sugar
  • 1 pack, 10 g cinnamon sugar*
  • 1 pack, 10 g rum sugar*

For the dough:

  • 110 g butter, melted
  • 130 g granulated sugar
  • 70 g dark brown sugar
  • 140 g all purpose flour
  • 50 g chocolate pudding powder*
  • 30 g cocoa powder*
  • 1 teaspoon baking powder
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 140 g white chocolate, broken into small pieces

Instructions

Filling:

  • Combine all products for the filling in a large bowl. Beat with an electric mixer on high speed for 2-3 minutes until smooth.
  • Using a teaspoon take relatively equal pieces of the filling and place them on a baking tin lined with a sheet of parchment paper. Try to make their shape as similar to balls as possible. You need to make about 15 pieces. Place the tin in the freezer for 2-3 hours. In the meantime prepare the dough.

Dough:

  • In a large bowl beat the two kinds of sugar and the melted butter with a hand whisk, until well combined. It is ok if few crumbs of the dark brown sugar to remain. Add egg and vanilla and whisk until smooth. Gradually add flour, cocoa powder, duding powder and baking powder, folding them gently with the wooden spoon until a soft dough is formed. At the end add the white chocolate pieces and mix carefully with the wooden spoon until evenly distributed in the dough.
  • Cover the bowl with a cling film and let the dough rest in the fridge for 30-60 minutes (if the dough is refrigerated longer, take it out of the fridge 10 minutes before starting to shape the cookies).
  • When the dough is refrigerated and the cream cheese fillings are frozen, start taking pieces out of the dough. Extend them in your hand and make a shape like a well. Place inside the cavity one of the frozen fillings and cover it with another piece of dough. Make a bowl and place it in a baking tin covered with parchment paper.
  • Continue the same process until using all the dough and frozen fillings. When the first tin is full, place it in the fridge for 10 minutes before baking. Make sure the cookies are arranged not too close one next to another because they will grow.
  • Bake for 10-15 minutes or until the edges start hardening slightly but the tops are still soft.
  • Let them cool for 10-15 minutes before serving.
  • Store in airtight container in the fridge for about a week.

Notes

- Cinnamon sugar and rum sugar can be substituted by cinnamon powder and rum extract. In this case you need to increase the powdered sugar in the filling + 1 tbs.
- The chocolate pudding can be substituted by 30 g cornstarch + 20 g cocoa powder
- The cocoa powder in the recipe is dark (or Dutch processed). If you have lighter cocoa powder (or natural) you can substitute the baking powder by 3/4 teaspoon baking soda.
Recipe inspired by Sally's Baking Addiction.
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