I’ve never had much claim to the label “normal American” as my family has never been very normal, and these days I’m feeling especially strange.
Apparently moving to a foreign country, not speaking the language, and not getting out much will do that to you. Trust me, feeling like an alien is only fun some of the time. Although I don’t feel it daily, I think I’ve really changed over the last few years.
Okay, but even if I’m not normal, I think I have a pretty good idea what stereo-typical American family would look like and the picture in my mind always includes a tray of freshly baked chocolate chip cookies.
That’s probably one of the only things my family still has in common with US culture, chocolate chip cookies. As long as I can remember, my mom’s chocolate chip cookies have been the favorite treat in our house and in our circles. She taught me how to make them when I was still small enough to sit on the counter and it’s one of the few recipes that I haven’t adapted. I know it by heart and it never fails. I bet if I could get a count of how many of balls of dough I have rolled in my life, it would shock you and me.
In fact, when I first decided to start a blog I seriously considered blogging about every possible variation you could do of a chocolate chip cookie. However, I’m too indecisive to do that and I changed my mind when I started thinking about all of the delicious things I could also blog about. You have to admit it’s a good idea though, right?
This recipe is just another one of said chocolate chip cookie variations. When you make something as often as I make them it’s hard not to sneak them into a recipe now and then, but this is one of my favorites. I know, it’s not super original and there are like a million and one recipes out there. All I know is that I’m rarely completely satisfied with a recipe but I can’t imagine anything about these that could be improved upon. The marriage between the sweet and slightly salty cookies with the tart cheesecake layer is pure perfection.
I’ll just have to let you guys judge for yourselves, but I really think you need to try these. They as easy, if not easier, than making a batch of chocolate chip cookies and they are a major crowd pleaser.
- 1/2 cup butter (1 stick) plus 2 tablespoons
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 100g (about 2/3 cup) semi-sweet chocolate chips or chopped chocolate
- 4 oz cream cheese, softened
- 3 tablespoons sugar
- 1 egg
- 1 tablespoon heavy cream
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- pinch of salt
- Pre-heat oven to 350 degrees F (180 C) and grease a 8x8 inch glass pan. Cream butter and sugars together in the bowl of a stand mixer. Scrape sides of bowl, then add eggs while stirring and mix until combined. Add vanilla, soda, and salt until mixed, then add flour one cup at a time and beat after each addition. Stir in chocolate.
- Scrape out bowl into a medium bowl and save for cheesecake layer. Divide dough in half and press one half into prepared pan. Bake for 8 - 10 minutes until top starts to brown then remove from oven and cool while you make filling.
- Beat cream cheese in mixing bowl with whisk attachment until completely smooth and lump free, scrape bottom of bowl and mix longer to be sure it's all smooth. Add sugar and mix until creamed, then beat in egg. Add remaining ingredients and mix until combined.
- Pour filling over cooled cookie layer and crumble remaining half of dough over top. Bake for 20 - 25 minutes until the center is lightly browned on top. Remove and cool for about 30 minutes then place pan in fridge and chill for at least 3 hours before serving.