Chocolate Chip Cookie Dough Cheesecake Cookies in 37 Minutes

Instructions:

1. Prepare filling. Beat 8 oz softened cream cheese, 0.25 cup granulated sugar, 0.5 tsp vanilla, and 1 tsp flour in a medium bowl until velvety. Note: The flour prevents the cheese from weeping liquid.
2. Freeze dollops. Drop 18 individual dollops of the mixture onto a parchment lined tray and freeze for 30 minutes. Wait until they are rock solid to handle them.
3. Brown the butter. Melt 1 cup unsalted butter in a pan, swirling until it foams and turns amber. Listen for the sizzle to stop as this means the water has evaporated.
4. Mix dry ingredients. Whisk 2.75 cups all purpose flour, 1 tsp cornstarch, 1 tsp baking soda, and 0.5 tsp sea salt in a separate bowl.
5. Cream butter and sugar. Beat the cooled brown butter with 0.75 cup dark brown sugar and 0.5 cup white sugar until it looks like wet sand.
6. Incorporate eggs. Add the large egg, the extra yolk, and 1 tbsp vanilla bean paste. Beat until the batter lightens in color and becomes fluffy.
7. Fold ingredients. Gradually mix the dry ingredients into the wet batter, then stir in 1.5 cups semi sweet chocolate chips.
8. Stuff the dough. Scoop 2 tablespoons of dough, flatten it, place a frozen cheesecake dollop in the middle, and pinch the edges to seal.
9. Bake the cookies. Place on a tray and bake for 12 minutes at 350°F (180°C) until the edges are golden and set.
10. Cool and set. Let the cookies rest on the pan for 10 minutes. This is crucial for the cheesecake center to firm back up. > Chef's Tip: If the dough feels too soft to wrap around the frozen cheese, pop the entire bowl of dough in the fridge for 15 minutes. Cold dough is much easier to mold without making a mess.