Chocolate Cream Cheese Cookie Recipe

I normally post healthy recipes. Full disclosure: this recipe is not healthy. But it is freaking delicious. 

I went to New York in September and got to experience the wonder that is Levain Bakery and their amazing cookies. Since they are hundreds of miles away, I've taken to trying to come up with a comparable recipe to their Dark Chocolate Chocolate Chip cookies. I found a base for the recipe online, and then had a moment of inspiration to add cream cheese to the centers. My experiments don't always go well...but this one did. 

Cookie Recipe (adapted from Amy Bites)

  • 1 cup cold butter, cubed
  • 1¼ cup sugar
  • 2 eggs
  • ½ cup dark cocoa powder
  • 2¼ cups all-purpose flour
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • 1 bag 60% Ghirardelli chocolate chips

Combine butter and sugar in electric mixer. Beat on medium-high until light and fluffy. Blend eggs in one at a time. Add cocoa powder, flour, salt, and baking powder; mix on low until incorporated. Add chocolate chips; mix on low. Be sure to make sure chocolate chips are evenly dispersed (may have to manually mix). In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.  Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.


Cream Cheese Filling Recipe (made up on the spot)

  • 4 oz. cream cheese
  • 1/4 tbsp. sugar
  • 1/8 tsp. vanilla 

1. Combine butter and sugar in electric mixer. 

4. Add cocoa powder, flour, salt, and baking powder; mix on low until incorporated. 

2. Beat on medium-high until light and fluffy.

5. Add chocolate chips; mix on low. Be sure to make sure chocolate chips are evenly dispersed (may have to manually mix).

3. Blend eggs in one at a time.

6. Clean bowl, then mix together cream cheese, vanilla, and sugar. Beat until well incorporated. 

Line a surface with wax paper. Form dough into balls - should make 12-14 (these are BIG cookies!) Place in the fridge for about 15-20 minutes so that they can harden up a little. (I mixed the cream cheese during this time.) 

Fill cookies with cream cheese mixture: Transfer the dough balls to a baking sheet (use nonstick cooking spray). Make a hole in the center of your dough ball (I used a teaspoon to press into it) and fill with about 1 tsp of mixture. Then pinch the dough up and around to cover it. 

Bake at 350 degrees for 14 minutes (give or take, I'd check them at 12 to be sure!) 

You can make these up and freeze the completed dough balls so that you can pull them out whenever you want and have a fresh baked cookie! Just be sure to let it thaw a little in the fridge, first. 

If you do bake them all up at once, store them in the fridge to be safe with the cream cheese. Before eating, warm them in the microwave for about 20 seconds on power level 6. 

Copyright © 2016 Kristen Williams, All Rights Reserved