Cheesecake Stuffed Chocolate Chip (Print Version)

# Ingredients:

→ Cheesecake Filling

01 - 1 cup (8 oz) cream cheese, softened
02 - 1/4 cup granulated sugar
03 - 1 teaspoon vanilla extract

→ Cookie Dough

04 - 3/4 cup (170 g) unsalted butter, melted and slightly cooled
05 - 1 cup packed brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 2 3/4 cups all-purpose flour
10 - 1 teaspoon baking soda
11 - 1/2 teaspoon baking powder
12 - 1/2 teaspoon salt
13 - 2 cups semisweet or milk chocolate chips

# Instructions:

01 - Combine softened cream cheese, granulated sugar, and vanilla extract in a medium bowl. Beat until smooth and creamy using a hand mixer or whisk. Scoop about 1 teaspoon portions of the filling onto a parchment-lined sheet and freeze until firm, approximately 30 minutes.
02 - In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. In a separate bowl, sift flour, baking soda, baking powder, and salt. Gradually fold dry ingredients into wet mixture with a spatula until just combined. Fold in chocolate chips evenly.
03 - Take approximately 2 tablespoons of cookie dough and flatten in your palm. Place one frozen cheesecake ball in the center. Cover with another tablespoon of dough, sealing edges completely. Roll gently into a ball and place on a parchment-lined baking sheet, spacing cookies apart.
04 - Refrigerate the assembled cookie dough balls for 30 minutes to firm up before baking.
05 - Preheat oven to 350°F (175°C). Bake cookies for 12 to 15 minutes until edges are golden and centers remain slightly soft. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack.
06 - Enjoy cookies warm or chilled according to preference.

# Notes:

01 - Use chilled cheesecake centers for easier handling and optimal texture.
02 - Avoid overmixing cookie dough to maintain tenderness.
03 - Chilling dough minimizes spreading during baking.
04 - Store finished cookies in an airtight container at room temperature up to 3 days or refrigerate up to 1 week.

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