INGREDIENTS
FOR THE COOKIES
1 1/4 c. (2 1/2 sticks) butter, softened
1 c. packed brown sugar
1/2 c. granulated sugar
2 tsp. pure vanilla extract
2 large eggs
2 3/4 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. kosher salt
2 c. semisweet chocolate chips
FOR CREAM CHEESE FILLING
12 oz. cream cheese, softened
1/2 c. powdered sugar
Pinch kosher salt
DIRECTIONS
* Preheat oven to 375º and line a large baking sheet with parchment paper.
* Make cheesecake filling: Combine cream cheese, powdered sugar, and salt in a small bowl. Mix well until mixture is smooth. Cover with plastic wrap and refrigerate until slightly firm, at least 30 minutes.
* Make cookie dough: Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs.
* In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture. Fold in chocolate chips. Place dough in refrigerator to firm up, 30 to 35 minutes.
* Make cookies: Scoop about a tablespoon of cookie dough and flatten into a pancake-like circle. Spoon about 2 teaspoons cheesecake filling in the center. Form another tablespoon of cookie dough into a flat circle and place on top of filling. Pinch edges together to seal, then roll filled dough into a ball.
* Bake cookies for 12 to 15 minutes, or until lightly golden.
