So if we’re talking about a favorite, end-of-the-road dessert…
… mine would be cheesecake.
I’m not even picky about the flavor or style—cheesecake in any form wins. It’s the combination of rich, creamy texture and, often, chocolate that gets me. Even a plain cheesecake satisfies me because I love the flavor and mouthfeel. Every version speaks to me; I’m all over it. How many times have I said that? Probably countless.
It’s one of those desserts I almost always crave. Cake appeals sometimes, cookies more often, but cheesecake is a constant. It’s just my thing.
Because I tend to complicate things, I turned cheesecake into a cookie instead of making a classic cake. Last week I made a no-bake cheesecake-ish dessert, so I couldn’t be boring this time. These cookies are essentially fudgy cheesecake you can hold—no spoon required.
These cookies aren’t overly sweet. I’ll never understand why some people prefer desserts that barely register on the sugar scale—I have very sweet teeth—but these strike a nice balance. Think chocolate cheesecake in cookie form. The name isn’t a stretch. The topping is a sweet mascarpone glaze that I could eat by the spoonful; that glaze is the inspiration behind this whole idea. I adore mascarpone and want it on everything.
Can’t stop, won’t stop.
Double Chocolate Cheesecake Cookies
Yield:
20
cookies
1
hr
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Ingredients
- 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
mascarpone glaze
- 4 ounces mascarpone cheese, softened
- 1/3 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F. In a small bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
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In the bowl of an electric mixer, beat the butter and sugars until fluffy, about 5 minutes. Add the cream cheese and beat until combined (small clumps are fine). Beat in the egg yolk and vanilla. With the mixer on low, add the dry ingredients until just combined. Fold in the chocolate chips with a spatula.
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Chill the dough 10–15 minutes until slightly less sticky and easier to roll. Shape into golf-ball sized balls and place about 2 inches apart on a nonstick baking sheet. Bake 12–15 minutes or until set. Cool completely before glazing.
mascarpone glaze
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Whisk the mascarpone, powdered sugar, milk and vanilla until smooth and creamy. Spread or pipe the glaze onto cooled cookies.
Notes
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