Blackberry Cheesecake Chocolate Cookies

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Chill Time: 30 Minutes

Servings: 24 Cookies

Ingredients:

For the Chocolate Cookie:

• 3/4 cup unsalted butter, softened (170 grams)

• 1 1/2 cup granulated sugar (300 grams)

• 2 large eggs

• 2 teaspoons vanilla extract (10 ml)

• 2 cups all-purpose flour (240 grams)

• 2/3 cup unsweetened cocoa powder (60 grams)

• 1 teaspoon baking soda (5 grams)

• 1/2 teaspoon salt

For the Blackberry Cheesecake

• 1/2 block of Cream Cheese, softened (4 oz)

• 2 Tbsp Heavy Whipping Cream (30 grams)

• 2 Tbsp granulated sugar to taste (25 grams)

• 1/4 cup blackberries (or measure with your heart)

• 1 tsp vanilla extract (5 ml)

Directions:

For the Blackberry Cheesecake:

• Using the paddle attachment on a stand mixer or a hand mixer, beat together cream cheese and sugar about 2 minutes

• Add vanilla and whipping cream, mix until combined

• Fold in blackberries (if they are too big you can slightly mash them, this will also give the cheesecake more of a purple hue)

• On a parchment-lined pan, spread out cheesecake mixture and place in the freezer for at least 30 minutes

For the Chocolate Cookie:

• Preheat oven to 350° F. Line a sheet pan with parchment paper

• Using the paddle attachment on a stand mixer or a hand mixer, beat the butter and sugar on medium-high speed for about 4 minutes

• Add the eggs one at a time, mixing after each.

• Add the vanilla extract and mix until combined

• Sift the flour, cocoa powder, baking soda, and salt into a separate bowl. Add the mixture to the mixer and mix until just combined. Scrape down the bowl as needed to ensure it's mixed evenly.

• Once the cheesecake mixture is frozen, take it out and chop it into pieces.

• Fold it into the dough, but work quickly because you want this to stay cold

• Scoop dough onto the prepared sheet pan

• Bake until the edges are crisp and the tops barely appear set.

• For 1-2 inch cookies, bake for about 9-11 minutes for larger cookies, bake for 12-14 minutes.

• Let set for 5 minutes on the pan and transfer to a wired baking sheet to cool completely

These are best eaten cold to let the filling resemble cheesecake, but a warm cookie is just as good, too!

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For me, blackberries are widely underrated. When I was a kid, we used to have a ton of blackberry bushes in our backyard, and in the summers, I would pick some berries to snack on before dinner was ready. For many many years that was the only way I ate blackberries.

Later in life, I started using them more in my baking and cooking as they are delicious on a summer salad, but adding them to this chocolate cookie was a game changer.

Baking is one of life’s greatest joys because the process and the product are both unnecessary and purely wonderful.