What makes these Triple Chocolate Cheesecake Cookies Christmassy? The red and green piped chocolate on top, of course! Well, it’s sort of red and green. Or possibly more pink and teal. Maybe you should mix the colours better when you make them.
First off, guys, I’ve got to tell you just how soft these cookies are. They’re without a doubt the softest cookie I have ever eaten ever ever ever. More like a combination of a brownie and a cake, as opposed to a cookie. If you’re looking for a crunchy cookie with some bite to it, these aren’t for you. You’re better off with these Meringue Snowmen or Chocolate Reindeer Cookies. But if you’re after a truly indulgent cookie, thick and soft which almost melts in your mouth, then read on.
So, aside from the super-soft quality of these cookies, do you know what else I love about them? The chocolate chunks. I didn’t have any milk chocolate chips to hand, so instead I cut a few bars of Dairy Milk up into chunks and tossed those into the batter. The result? Ooey-gooey pockets of milk chocolate which are still all liquid-y and melt-y hours and even days after they’ve come out of the oven.
I don’t know how that happens or even understand how it could possibly work. Surely when the cookies are at room temperature, the chocolate chunks will be at room temperature which means they should be solid, right? But whatever, I’m not questioning the immense power of chocolate.
Any regular readers will know that I can’t stand most frostings and icings (totally not cool for a baker, right?) which is why these triple chocolate Christmas cheesecake cookies are drizzled – or piped, more like – with coloured white chocolate. No impossible-to-make cream cheese icing or sickly-sweet icing-sugar packed frosting here, just good quality white chocolate which has been coloured to be a bit more festive.
Which reminds me – you probably want to know how these cookies are triple chocolate, right? 1 – cocoa powder in the batter, 2 – milk chocolate chunks in the batter and 3 – white chocolate drizzled on top. You can mix up the chocolates how you like – use dark chocolate chunks in the batter and milk chocolate to drizzle – whatever you like!
Triple Chocolate Christmas Cheesecake Cookies
- 1 2/3 cup all-purpose white flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- pinch salt
- 1/2 cup butter softened
- 1 cup brown sugar
- 8 oz cream cheese cold and cut into cubes
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chunks
- 1 cup white chocolate chips
- red and green food colouring
- vegetable oil
- Preheat the oven to 350F/180C and whisk together the flour, cocoa, baking soda and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the cream cheese with the egg yolk and vanilla extract until completely combined.
- Use a spoon or spatula to stir in the dry ingredients you mixed together in the first step.
- Mix in the milk chocolate chunks and refrigerate the dough for about 15 minutes until it's less sticky and easier to roll into balls.
- When the dough's ready, roll it into around 22 ping pong ball-sized balls and place them around 2 inches apart on a baking sheet. Don't squish them together - if you have to bake in two lots, that's fine!
- Bake for around 14-18 minutes, or until the cookies are fully set. Leave them on a wire rack for several hours to cool completely.
- When cooled, divide the white chocolate into two bowls and melt in the microwave or double broiler.
- Add a few drops of food colouring to each bowl and stir until you've got your desired Christmas colour. If the chocolate is a bit thick, add some vegetable oil to it 1/2 teaspoon at a time and stir until it thins out a bit.
- Scoop each coloured chocolate into a piping bag and pipe on top of the cookies. If you can't be bothered with the hassle, skip the piping bags and just drizzle it on with a spoon.
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