Chocolate Chip Cheesecake Treat (Print Version)

# Ingredients:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 3/4 cup brown sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 2 1/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 2 cups semi-sweet chocolate chips

→ Cheesecake Filling

10 - 8 oz cream cheese, softened
11 - 1/4 cup granulated sugar
12 - 1 teaspoon vanilla extract

→ Optional Ingredients

13 - Chopped nuts
14 - Different types of chocolate chips (white, dark, etc.)

# Instructions:

01 - Cream together butter and sugars in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition, then add vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the semi-sweet chocolate chips.
02 - Beat softened cream cheese with sugar and vanilla extract in a separate bowl until smooth and creamy.
03 - Scoop out a portion of the cookie dough and flatten it into a disc. Add a spoonful of the cheesecake filling in the center. Top with another scoop of cookie dough and seal the edges to encase the filling. Place assembled cookies on a parchment-lined baking sheet.
04 - Preheat the oven to 350°F (175°C). Bake cookies for 12-15 minutes, or until the edges are golden brown. Cool on the baking sheet for a few minutes before transferring to a cooling rack.

# Notes:

01 - Room Temperature Ingredients: Make sure both the butter and cream cheese are softened to room temperature to ensure smooth and easy mixing.
02 - Chill the Dough: If you prefer thicker cookies, chill the dough for 30 minutes to 1 hour before baking. This helps prevent the cookies from spreading too much.
03 - Seal the Edges Well: Be sure to seal the edges of the cookie dough around the cheesecake filling to prevent it from leaking during baking.
04 - Don’t Overmix: When incorporating the dry ingredients into the wet ingredients, mix just until combined to keep the cookies soft and tender.
05 - Use a Cookie Scoop: For uniform cookies, use a cookie scoop. This will also ensure the cookies bake evenly.
06 - Make Ahead: You can prepare the dough and freeze it for later. Simply scoop the dough onto a baking sheet, freeze until solid, and then transfer the dough balls to a freezer bag for later use.
07 - Customizable: You can swap in your favorite types of chocolate chips (white, dark, or milk chocolate) or add extras like chopped nuts or toffee bits to customize these cookies.
08 - Storage: Store cookies in an airtight container at room temperature for up to 3 days. They will stay fresh longer if stored in the refrigerator and can be frozen for up to 2 months.

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