1 tablespoon and 1 teaspoon unsweetened cocoa powder
1/8 teaspoon baking powder
1/8 teaspoon salt
2/3 cup semi sweet chocolate chunks
3 tablespoon sugar (filling)
4 oz cream cheese, soft
1/2 teaspoon vanilla
1/2 tablespoon mayonnaise
1 1/2 tablespoon raspberry jam
Instructions
In the microwave, melt 1 1/2 cups chocolate chips with butter on
medium power, taking the mixture out every 20-30 to stir until
smooth chocolate is smooth. Set aside.
In a large bowl, whip eggs and sugar until thick and pale, about 2
minutes. Stir in the vanilla and the chocolate mixture until well
mixed. Combine flour, cocoa, baking powder, and salt; gradually
stir into the chocolate mixture. Fold in remaining semisweet
chocolate chunks. Cover and chill (or freeze) for at least one hour.
Remove dough from fridge and roll into 1-inch balls. With your
thumb or index finger, create a deep indentation in each ball and
fill with cheesecake mixture (recipe to follow), making sure not to
poke a hole through the bottom of the ball. Gently seal the ball by
folding the dough over the filling, and pinching the top shut so that
you have a nice round chocolate dough ball.
When you have finished making and sealing all of the cookies, pop
them back into the freezer for an additional 10-15 minutes before
baking.
Preheat oven to 350 degrees F. Bake cookies for 10-11 minutes in
the preheated oven, taking care not to let your cookies overbake.
(They should be glossy and only slightly crinkled when you remove
them from the oven; they will firm up but retain their gooey inner
texture after you let them cool.) Allow cookies to cool on baking
sheet for 5 minutes, then carefully pull the parchment paper (with
the cookies still on it) off and allow them to cool completely on a
wire rack. Don’t attempt to peel them off the parchment paper until
they have pretty much set, otherwise they will cave into their gooey
centers.
Serve warm, and store any leftovers in the fridge.
In a medium-sized bowl, beat all of the ingredients together until
smooth. You can use these to fill your cookies with; store leftover
cheesecake filling in the fridge, or bake it in small cupcake liners for
a delicious creamy snack!
Originally Submitted
3/17/2015
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