Cream Cheese Stuffed Chocolate Cookies

Steps to Make It

Gather the ingredients.

In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Stir in the chips, if using.

In another small bowl, whisk the egg, yolk, corn syrup, and vanilla.

In the bowl of a stand mixer, fitted with the paddle attachment beat the butter, shortening, and sugars on medium-high speed until smooth and lightened in color, about 2 minutes.

On medium speed, add the egg-yolk mixture and beat just until combined.

Reduce the speed to low and slowly add the dry ingredients.

Stop the mixer once there are still some streaks of flour left, then continue mixing by hand with a flexible spatula.

Using a 2 tablespoon cookie scoop or measuring spoons, scoop about 36 balls of dough onto 2 parchment-lined baking sheets. Flatten the dough into thick discs with your hands or the bottom of a measuring cup. If the dough is super sticky, wet your hands before pressing on the portioned dough. Place in the refrigerator for 1 hour.

To make the filling, whisk the softened cream cheese, confectioners' sugar, and salt in a small bowl. Place in the refrigerator while the cookie dough chills.

Remove the cookie discs from the refrigerator, then press them down so they are about 2 1/2-inches wide. Place 2 teaspoons of filling in the middle of each one.

With your hands, gently stretch the cookie dough over the filling and roll the ball in your hands until the filling is surrounded by the cookie dough.

Place additional granulated sugar in a small bowl, then roll each cookie dough in the sugar before returning to the baking sheets and placing in the freezer for one hour (this will prevent the cookies from spreading in the oven). Preheat the oven to 350 F.

Bake the cookies for 10 to 12 minutes, rotating the baking sheets halfway through. The cookies are done, when they look dry and slightly crinkly on top.

Remove from the oven and let cool briefly before enjoying.