Chewy Chocolate Cream Cheese Cookies

1. 1

   Preheat the oven to 350u00b0F. Line 2 baking pans with parchment paper.

2. 2

   Place the chocolate, butter and sugar in a medium saucepan on low heat. Stir for about 5 mins, until the chocolate and butter have just melted. Remove from the heat. Add the eggs and 1 tsp of the vanilla, stirring to combine. Sift in the cocoa, flour and a pinch of salt, and stir well to combine.

3. 3

   Refrigerate the cookie dough for about 10 mins until firm enough to hold its shape when rolled.

4. 4

   Meanwhile, beat the cream cheese, powdered sugar and remaining 1 tsp vanilla in a medium bowl with an electric mixer until smooth.

5. 5

   Roll heaping tablespoons of dough into balls. Place 2 inches apart on the prepared pans. Make an indentation in the center of each cookie with your thumb. Fill the center with a dollop of cream cheese mixture.

6. 6

   Bake for 30 mins until cracked on the outside but soft in the center, swapping the trays around after 15 mins. Cool in pan 10 mins. Remove from pan; completely on wire rack. Store up to 5 days in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

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