Recipe Ali Irvine

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate, Easy recipes

Real Living recipe for chewy chocolate cream cheese cookies.

INGREDIENTS

Equipment
Sharp knife
Whisk
Sieve
2 large baking trays
Baking paper
Large saucepan
Silicone spatula
Sieve
Electric mixer with whisk attachment or handheld electric beaters and medium bowl
Tablespoon
Wire rack

180g good-quality dark chocolate (45% cocoa), chopped
140g butter, chopped
1½ cups firmly packed brown sugar
2 eggs, whisked
2 tsp vanilla extract
½ cup cocoa powder
1½ cups plain flour
Pinch of salt
140g cream cheese, at room temperature
½ cup icing sugar, sieved

METHOD

Preheat oven to 180°C (160°C fan). Line trays with baking paper.

Make cookie dough Place chocolate, butter and sugar in saucepan over low heat for about 5 mins, stirring regularly with spatula, until chocolate and butter have just melted. Remove pan from heat, then add eggs and 1 tsp vanilla. Stir to combine. Sift in cocoa, flour and salt, and stir well to combine.

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

Make filling Meanwhile, place cream cheese, icing sugar and 1 tsp vanilla into base of electric mixer with whisk attachment and whip until smooth. (Or use handheld electric beaters and bowl if preferred.)

Roll heaped tbsps of dough mixture into balls and place on lined baking trays, leaving space between each to allow for spreading while baking. Press each cookie down in the centre with your thumb to create a dimple. Fill centre with a dollop of cream cheese mixture.

Bake cookies for 30 mins until cracked on the outside but soft in the centre, swapping the trays around after 15 mins. Remove from oven, cool for 10 mins on trays before transferring to wire rack to cool completely, then enjoy!

Tip These scrumptious cookies will last for up to five days refrigerated in an airtight container. Makes 24.