One of my favorite moments over Shavuot is the morning before the late-start meal, when we have more time to linger with a coffee and of course, a coffee accompaniment! This recipe is as easy as making chocolate chip cookies, but will be even more enjoyed than the timeless classic.
One Bowl, No Mixer Chocolate Chip Cheesecake Cookies
Ingredients:
For the chocolate chip cookie dough:
1 stick butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
For the cheesecake layer:
8 ounces brick cream cheese, softened
1/4 cup granulated sugar
Half a beaten egg
1/2 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit (or 375 if you like a crispier cookie). Line a baking sheet with parchment paper.
2. Whisk the butter and sugars.
3. Add the eggs and vanilla and whisk again, until fully incorporated.
4. Use a fork to mix in the flour, baking soda, and salt. Feel free to use your hands at the end to get all the flour incorporated.
5. Fold in the chocolate chips.
6. Shape the dough into 6 extra large disks on the baking tray. Do not flatten.
7. In the same bowl you used for the cookie dough, whisk the softened cream cheese until smooth. Add the granulated sugar, 1/2 the egg, and vanilla extract. Mix until well combined.
8. Take a tablespoon of the cheesecake batter and place it on top of a cookie dough disk. Continue with all cookie disks.
9. Bake the cookies in the preheated oven for about 20-22 minutes or until the edges are golden brown (or 18-20 minutes if you’re doing it at 375 degrees Fahrenheit). Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool.
Photographed by Sara Goldstein
