Pastry by Saloni

0 In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Using a tablespoon, scoop out portions of the mixture, rolling them into 2-tablespoon-sized balls. Arrange them on a parchment-lined tray and freeze for at least one hour until firm.
1 In a separate bowl, beat the softened butter for 1–2 minutes until it turns pale and fluffy. Add both the light brown sugar and cane sugar, then continue mixing on medium speed for 3–4 minutes until the texture becomes light and creamy. Pour in the whipping cream and blend until fully incorporated.
2 Next, add all the dry ingredients—cocoa powder, all-purpose flour, cornstarch, baking soda, baking powder, and salt—directly into the bowl. Stir gently until a soft dough forms. Cover and let the dough rest at room temperature for 30 minutes to allow the flavors to meld.
3 Once the dough has rested, scoop out 100g portions (approximately 4 tablespoons) and place them on a parchment-lined tray. Flatten each portion slightly with your hands. Take a frozen cheesecake ball and place it in the center of each dough portion, then carefully wrap the dough around the filling, rolling it into a smooth ball.
4 For an extra chocolatey touch, press a few chocolate chunks onto the tops of the cookie dough balls.
5 Place the stuffed dough balls in the refrigerator and let them chill overnight. This step ensures the flavors deepen and the cookies bake with the perfect texture.
6 The next day, remove the dough from the fridge and let it sit at room temperature for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spacing them slightly apart. Bake for 13–15 minutes, or until the edges are set while the centers remain soft.
7 Allow the cookies to cool slightly before indulging. For an extra touch of decadence, drizzle them with melted chocolate before serving. Enjoy every rich, gooey bite!