Ingredients:

  • ½ cup (115g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • ½ tsp (3g) baking soda
  • ¼ tsp (1g) salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 8 oz (225g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Beat softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla.
  2. Slowly stir in flour, baking soda, and salt on low speed until just combined. Fold in the chocolate chips.
  3. Press roughly two-thirds of the cookie dough into the bottom of a parchment-lined 9x9 inch baking pan, pressing firmly for an even base.
  4. Beat the softened cream cheese and granulated sugar until completely smooth and no lumps remain.
  5. Add the egg and vanilla to the cream cheese mixture. Mix on low speed just until combined.
  6. Pour the cheesecake filling over the cookie base and smooth the top with a spatula.
  7. Break the remaining cookie dough into small nuggets and sprinkle them evenly over the cheesecake layer.
  8. Bake at 325°F (160°C) for 30–35 minutes until edges are set and dough nuggets are light golden brown.
  9. Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing.