Fudge Swirled Cheesecake Chocolate Chip Cookies
Equipment
- 2 Mixing bowls
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 2 baking sheets
- 2 silicone baking mats or sheets parchment paper
- 1 small saucepan or microwave-safe bowl
- 1 Wire rack
- 1 Cookie scoop 2 tablespoons capacity
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 8 tablespoon unsalted butter softened
- 100 gram granulated sugar
- 100 gram light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 200 gram all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 170 gram semisweet chocolate chips
- 8 ounce cream cheese softened
- 50 gram powdered sugar
- 1/2 teaspoon vanilla extract
- 90 gram hot fudge sauce warmed and pourable
- 1 teaspoon cornstarch
Instructions
- Line two baking sheets with silicone mats or parchment and set aside.
- In a bowl whisk flour, baking soda, salt, and cornstarch until combined.
- In a mixer beat butter, granulated sugar, and brown sugar on medium until light and fluffy, about 2 minutes.
- Beat in egg and vanilla until smooth and creamy.
- Add dry ingredients to wet and mix on low just until combined.
- Fold in chocolate chips with a spatula.
- In a separate bowl beat cream cheese, powdered sugar, and vanilla until smooth.
- Gently warm the hot fudge sauce until pourable but not hot.
- Dollop the cream cheese mixture over the cookie dough and drizzle with half the fudge, then fold with two to three gentle strokes to create visible swirls without fully mixing.
- Chill the swirled dough in the refrigerator for 30 minutes to firm up.
- Preheat oven to 350°F (175°C).
- Scoop 2-tablespoon mounds of dough onto prepared sheets spacing 2 inches apart.
- Drizzle or streak the remaining fudge lightly over the tops of the dough mounds.
- Bake one sheet at a time for 10 to 12 minutes until edges are set and centers look slightly underbaked.
- Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool 5 more minutes before serving.
Notes
For best swirls, avoid overmixing the cream cheese and fudge into the dough and stop folding as soon as ribbons are visible; if the fudge is too runny, let it cool a minute so it doesn’t melt the dough, and if it’s too thick, warm in 5-second microwave bursts until drizzleable. Keep ingredients at room temperature for a smooth cream cheese mixture, and chill the dough to prevent spreading. You can substitute milk chocolate or dark chocolate chips, add a pinch of espresso powder to deepen chocolate flavor, or sprinkle flaky salt on warm cookies. Store in an airtight container in the fridge up to 4 days or freeze portioned dough balls for 2 months and bake from frozen adding 1 to 2 minutes.
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