So it's National Chocolate Chip Cookie day and Pinterest reposted this picture of mine from last year and I got a few requests for the recipe and wanted to share! It's so delicious, especially if like me, you don't want to have to decide between two desserts, just combine them! I'm mostly making them again because one of my fabulous San Francisco colleagues is in NYC for the week so obviously had to bake something delish for her :)
Makes: 13" x 9" pan Prep time: 25 minutes Bake time: 40 minutes
- Chocolate chip cookie dough
- 3 1/3 cups flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup + 2 tablespoons butter, melted
- 3/4 cup granulated sugar
- 1 1/2 cup dark brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 cup chocolate chips or chunks
- 12 ounces cream cheese, softened
- 1/3 cup sour cream
- 1 large egg
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
Step 1: Preheat the oven to 325 degrees and line a 13" x 9" pan with foil and spray with cooking oil or butter.
Step 2: In a large mixing bowl, whisk together the flour, baking soda and salt and set aside.
Step 3: Medium size mixing bowl with an electric beater, cream together the butter, granulated sugar and brown sugar. Slowly add in one egg at a time followed by the vanilla and beat until smooth.
Step 4: Mix the wet ingredients into the dry ingredients until a soft dough forms. The dough may be softer than a normal cookie dough, this is totally normal.
Step 5: Split the dough in half and spread one half over the bottom of the prepared pan, the sprinkle with half of the chocolate chips. Pour the remaining chocolate chips into the leftover cookie dough and mix, set aside.
Step 6: To make the cheesecake, beat together the cream cheese, sour cream, egg, powdered sugar and vanilla until smooth. Pour over the chocolate chip cookie dough layer and spread evenly.
Step 7: Top the cheesecake layer with the remaining chocolate chip cookie dough. This may be harder than it seems to get even. I find that it's easiest to take small chunks of the dough, flatten it and lay on top of the cheesecake until completely covered.
Step 8: Bake for 35-45 minutes, until the cookie dough is golden and cooked through. Let cool or refrigerate for at least 2 hours to allow the cheesecake filling to set. Overnight is preferred before slicing the bars.