Double Chocolate Chip Cream Cheese Cookies

I have a confession to make.

I love dessert. Making it, smelling it, eating it.

Especially if it involves warm gooey chocolate. The hubster, on the other hand, does not, so I don't have a ton of opportunities to full fill my obsession (unless I want to eat a desert all by myself).

Ok, so I do make them for myself sometimes... I share with my little guys, too.

But whenever we get together with family or friends I always try to volunteer to bring a dessert. I hate when I get stuck bringing the salad...

 Now these are some serious cookies and they are not playing around.

This is a dark chocolate cookie with milk chocolate chips and a cream cheese filling. So what I am trying to say is this is a full glass of milk cookie and man are they good.

These cookies are so soft and rich.

Want to make some for yourself?

Here is the recipe:

Cookie Dough

• 2 sticks cold butter, cubed (I recommend unsalted)
• 1 1/4 cup granulated sugar
• 2 eggs
• 1/3 cup unsweetened cocoa powder
• 2 1/4 cups all-purpose flour
• 1/4 tsp salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 tablespoon cornstarch
• 2 cups semi-sweet chocolate chips

Cream Cheese Filling

• 4 oz cream cheese
• 1/4 cup sugar
• 1 egg
• 1 tablespoon flour

Preheat your oven to 350 degrees and line your cookie sheets with parchment paper.

Cream your butter and sugar until fluffy. Do not over beat because you want to keep the dough as cold as possible.

Add your eggs and blend until the eggs are incorporated.

Add your cocoa and mix in.

Add your flour (measure using the spoon and sweep method), salt, baking powder, baking soda and cornstarch. Mix until just incorporated.

Remove your beaters and add the chocolate chips. Use your hands to mix in the chocolate chips.

Place the dough on parchment paper and wrap it tight. Place in the fridge for a few hours or overnight. Or if you are impatient like I am, put it in the freezer for 10-15 minutes. I usually put it in the freezer and mix the cream cheese filling. 

Beat your cream cheese until fluffy.

Add your sugar and cream together. Add the egg and beat until smooth. Add the flour and beat again.

Remove the dough from the fridge/freezer. Pull chunks off but do not roll them into balls if you want them to look like those chunky bakery cookies.

Use your thumb to press an indent in the cookies. Use a spoon to fill the cookies with your cream cheese mixture. It is fine if it runs over the edge. They do not have to be perfect!

Take small chunks of cookie dough, slightly flatten them and place them on top.

Bake the cookies at 350 degrees for 9 minutes. Let them cool for at least a few minutes (try hard) and then eat them with a big glass of milk.

Yumm

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