Chewy Chocolate Cream Cheese Cookies - cooking recipe

Ingredients

6 oz good-quality semi-sweet chocolate (45% cocoa), chopped
10 tbsp (1 1/4 sticks) butter, chopped
1 cup firmly packed brown sugar
2 None eggs, lightly beaten
2 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1 1/2 cups flour
5 oz cream cheese, at room temperature
1/2 cup powdered sugar, sifted

Preparation

Preheat the oven to 350\u00b0F. Line 2 baking pans with parchment paper.
Place the chocolate, butter and sugar in a medium saucepan on low heat. Stir for about 5 mins, until the chocolate and butter have just melted. Remove from the heat. Add the eggs and 1 tsp of the vanilla, stirring to combine. Sift in the cocoa, flour and a pinch of salt, and stir well to combine.
Refrigerate the cookie dough for about 10 mins until firm enough to hold its shape when rolled.
Meanwhile, beat the cream cheese, powdered sugar and remaining 1 tsp vanilla in a medium bowl with an electric mixer until smooth.
Roll heaping tablespoons of dough into balls. Place 2 inches apart on the prepared pans. Make an indentation in the center of each cookie with your thumb. Fill the center with a dollop of cream cheese mixture.
Bake for 30 mins until cracked on the outside but soft in the center, swapping the trays around after 15 mins. Cool in pan 10 mins. Remove from pan; completely on wire rack. Store up to 5 days in an airtight container in the refrigerator.