Cheesecake Stuffed Chocolate Chip Cookies (Print Version)

# Ingredients:

01 - 8 oz (226 g) cream cheese, softened.
02 - 3/4 cup (95 g) powdered sugar.
03 - 1/2 teaspoon vanilla extract (for filling).
04 - 1 cup (226 g) unsalted butter, softened.
05 - 1 cup (200 g) brown sugar, firmly packed.
06 - 1/2 cup (100 g) sugar.
07 - 2 large eggs, room temperature.
08 - 1 teaspoon vanilla extract.
09 - 3 cups (380 g) all-purpose flour.
10 - 2 teaspoons cornstarch.
11 - 1 teaspoon baking soda.
12 - 1 teaspoon baking powder.
13 - 1/2 teaspoon salt.
14 - 1 cup (170 g) semisweet chocolate chips.
15 - 1/3 cup (60 g) mini chocolate chips.

# Instructions:

01 - Mix cream cheese, powdered sugar, and vanilla until smooth. Freeze in tablespoon-sized portions.
02 - Beat butter with sugars until creamy. Add eggs and vanilla. Mix in dry ingredients, then chocolate chips.
03 - Make dough balls with crater, insert frozen filling, wrap dough around filling ensuring no cracks.
04 - Freeze filled cookie dough balls for 15 minutes while preheating oven to 375°F.
05 - Place cookies 2.5" apart on lined baking sheet, bake 12-13 minutes until edges golden.

# Notes:

01 - Can be served warm or cold.
02 - Store in fridge up to 10 days.
03 - Room temperature storage up to 5 days.
04 - Chill dough if too sticky to handle.

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