Cheesecake Chocolate Cookies (Print Version)

# Ingredients:

01 - 1 cup (226 g) unsalted butter, at room temperature.
02 - 3/4 cup (95 g) powdered sugar.
03 - 8 oz (226 g) cream cheese, softened up.
04 - 1 teaspoon vanilla extract.
05 - 1/2 teaspoon vanilla extract (for filling).
06 - 1 cup (200 g) packed brown sugar.
07 - 2 large eggs at room temp.
08 - 1/2 cup (100 g) granulated sugar.
09 - 3 cups (380 g) white flour.
10 - 1 teaspoon baking powder.
11 - 1 teaspoon baking soda.
12 - 1/2 teaspoon salt.
13 - 2 teaspoons cornstarch.
14 - 1/3 cup (60 g) small chocolate chips.
15 - 1 cup (170 g) semisweet chocolate chunks.

# Instructions:

01 - Blend together cream cheese, the sugar that’s powdered, and vanilla until silky. Spoon tablespoon portions to freeze.
02 - Cream butter and both sugars into a fluffy mix. Toss in eggs, vanilla, then blend the dry stuff with those chocolate chunks.
03 - Shape dough into balls, pop in those frozen filling chunks, cover fully, and smooth the seams so nothing leaks.
04 - Freeze stuffed dough balls 15 minutes while heating the oven to 375°F.
05 - Spread cookies on baking sheet with 2.5 inches gap, cook for 12-13 min till edges have a golden glow.

# Notes:

01 - Works hot or cold when served.
02 - Keep refrigerated for max of 10 days.
03 - Can sit on the counter for up to 5 days.
04 - Sticky dough? Throw it in the fridge to firm up first.

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