Fat Gives Things Flavor
About the Recipe
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.
Ingredients
For the Chocolate Cookie:
3/4 cup unsalted butter, softened (170g)
1 1/2 cup granulated sugar (300g)
2 large eggs
2 teaspoons vanilla extract (10ml)
2 cups all-purpose flour (240g)
2/3 cup unsweetened cocoa powder (60g)
1 teaspoon baking soda (5g)
1/2 teaspoon salt
For the Blackberry Cheesecake
1/2 block of Cream Cheese, softened (4oz)
2 Tbsp Heavy Whipping Cream (30g)
2 Tbsp granulated sugar to taste (25g)
1/4 cup blackberries (or measure with your heart)
1 tsp vanilla extract (5ml)
Preparation
For the Blackberry Cheesecake:
Step 1
Using the paddle attachment on a stand mixer or a hand mixer, beat together cream cheese and sugar about 2 minutes.
Step 2
Add vanilla and whipping cream, mix until combined.
Step 3
Fold in blackberries (if they are too big, you can slightly mash them, this will also give the cheesecake more of a purple hue).
Step 4
On a parchment-lined pan, spread out the cheesecake mixture and place it in the freezer for at least 30 minutes.
For the Chocolate Cookie:
Step 1
Preheat oven to 350° F. Line a sheet pan with parchment paper.
Step 2
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.
Step 3
Add the eggs one at a time, mixing after each.
Step 4
Add the vanilla extract and mix until combined.
Step 5
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.
Step 6
Once the cheesecake mixture is frozen, take it out and chop it into pieces.
Step 7
Fold it into the dough, but work quickly because you want this to stay cold.
Step 8
Scoop dough onto the prepared sheet pan.
Step 9
Bake until the edges are crisp, and the tops barely appear set.
Step 10
For 1-2 inch cookies, bake for about 9-11 minutes; for larger cookies, bake for 12-14 minutes.
Step 11
Let them set for 5 minutes on the pan and then 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!
