I used to have an aversion to cream cheese. To me, cheese was meant to be savoury, not sweet. But then I reconsidered my psychobabble and decided that anything savoury has the opportunity to become sweet, when mixed with the right ingredients.

Imagine a chocolate cheesecake in front of you. OK, now take a spoon and scoop out a bite from the middle of the cake. That scoop is basically the equivalent of what this cookie embodies.

IT’S THE BEST.

ingredients:

– 1/3 cup butter
– 1/2 cup cream cheese
– 3/4 cup brown sugar
– 1/4 cup regular sugar
– 1 egg
– 1 TBSP coffee (this will enhance the chocolate flavour.)
– 2 TSP vanilla extract
– 1/2 cup cocoa powder
– 1 TSP ground coffee
– 1 cup regular flour
– 3/4 cup cake flour
– 2 TSP cornstarch
– 1 TSP baking soda
– 2 cups chocolate chips

the way:

– mix together the butter, cream cheese, sugars, egg, coffee (LIQUID), and vanilla extract until they are well creamed – light and fluffy.
– add in the cocoa and ground coffee (POWDER) and mix until combined.
– add in the flour,  baking soda and cornstarch and mix until combined again.
– lastly, dump in the chocolate chips and mix again.
– preheat the oven to 350/180 degrees
– using your hands or a cookie scooper, form the dough into balls and place them on your baking sheet. If you want, you can take some extra chocolate chips and put them on top of your cookies, because – more chocolate.
– place your baking sheet into the fridge for about 30 minutes to 1 hour.
– take your cookies out of the fridge, pop them into the oven and bake them for about 10 minutes or until the edges have set.