Double Chocolate Cheesecake Cookies.
So if we are talking favorite dessert, like end-of-the-road dessert…
… mine would be cheesecake.
I’m not even that picky over the flavor or style – it’s just the cheesecake in general. Probably a mix between the decadent richness of the treat with is also being creamy and many times… chocolatey. I don’t even care if it’s plain because I just love how it tastes. Every single thing about cheesecake: I’m all over it. How many times have I told you this? A billion and one, probably.
It’s one of the desserts that I’m also almost always in the mood for. Cake only sounds good to me sometimes. Cookies sound good to me most times. Cheesecake sounds good all the time. It’s just my THING. Or thang.
[But wait, what doesn’t sound good to me every second of every day?]
Since I complicate everything, of course, instead of making plain old cheesecake, I made a cookie that tastes like some instead. I mean, come on. I made cheesecake (sort of) last week so I couldn’t be that boring. Plus, you don’t need to eat these little suckers with a spoon. It’s like fudgy cheesecake in a portable treat.
The thing about these cookies is that they aren’t THAT sweet. I will never get why most of you prefer desserts that don’t make your teeth hurt, given that I have the sweetest teeth ever. But whatever. Think of chocolate cheesecake – these sort of taste like that. Just as described. Shocking – considering that’s their name. The glaze on top is a sweet mascarpone that I want to consume with a spoon daily. That’s really where this whole idea came from because I just can’t stop with the darn mascarpone. I want it on everything in my life. Can’t get enough.
Can’t stop won’t stop.
- 1 2/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1 cup loosely packed brown sugar
- 1/4 cup granulated sugar
- 8 ounces cream cheese, cold and cut into cubes
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
- 4 ounces mascarpone cheese, softened
- 1/3 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. In a small bowl, whisk together flour, cocoa, baking soda and salt. Set aside.
In the bowl of an electric mixer, beat together butter and sugar until fluffy, about 5 minutes. Add in the cream cheese and beat until combined (it’s okay if small clumps form), then beat in the egg yolk and vanilla extract. With the mixer on low speed, beat in the dry ingredients until combined. Use a spatula to stir in the chocolate chips.
Refrigerate the dough for 10 to 15 minutes, just until it’s slightly less sticky and easier to roll into balls. Roll into golf-ball sized balls and place about 2 inches apart on a nonstick baking sheet. Bake for 12 to 15 minutes, or until the cookies are set. Let cool completely before covering in the glaze.
Whisk together all the ingredients until smooth and creamy. Use a spoon or spatula to spread the glaze on the cookies or use a pastry bag (I did!) to pipe it across.