chocolate chip cookie cheesecake
1/2 cup (113g) butter, room temperature
1/2 cup (100g) light brown sugar
1/4 cup (50g) sugar
Mix until creamy
1 egg
1 tsp (5g) vanilla extract
Mix to combine
1 1/2 cups (190g) flour
1 tsp (3g) cornstarch
3/4 tsp (4.5g) baking soda
1/2 tsp (3g) salt
Incorporate to butter mixture
1 cup (160g) chocolate chips or chocolate chunks
Reserve about 6 oz (180g) batter and refrigerate for at least 30 minutes
8 inch (20cm) pan greased and lined with parchment paper
Spread cookie batter
Bake at 350F (180C) for 15 minutes
Cool completely
Reserved batter
Form into small balls
Bake at 325 F (160C) for about 9 minutes
Cool completely
7 oz (200g) white chocolate, small pieces
4 tbsp (60g) whipping cream
Melt over bain-marie
Let cool to room temperature
1 pound (500g) cream cheese, room temperature
2 tbsp(16g) powdered sugar
2 tsp (10g) vanilla extract
Mix to combine
Melted Chocolate
1 cup (240g) whipping cream (35% fat), chilled
Whip until stiff peaks form
Gently incorporate into cream cheese mixture
1 oz (30g) semisweet chocolate, very small pieces
8-10 mini chocolate chip cookies
Refrigerate to set for 4-6 hours or overnight
3.5 oz (100g) semisweet chocolate
3.5 oz (100g) whipping cream
Melt over bain-marie
Spread on top
Refrigerate for 30 minutes
Decorate with remaining chocolate chip cookies
White chocolate