Tag Archives: Chocolate chip cookie

Chocolate Chip Cookie Cheesecake Bars

15 May

Chocolate Chip Cookie Cheesecake Bars.  This post needs no words, really.  A picture is worth a thousand, right?

Chocolate Chip Cookie Cheesecake Bars 1

But I do have a small back-story.  It went like this:

Hubby:  I have a Dessert Challenge Day at work coming up.  Do you have an idea for what I can make?

Me:  Awesome!  I’ve totally got ideas.  What’s the date of the Dessert Challenge?

Hubby:  Tomorrow.

Me:  (Silence. Blink. Blink.)

After I recovered from the mini shock, my excitement to bake something yummy kicked in.  I’d been hankering for Chocolate Chip Cookie Cheesecake Bars for quite some time.  No better excuse than a Dessert Challenge to break out these decadent treats.

Chocolate Chip Cookie Cheesecake bars 2

Oh.  My.  Goodness.  This was so, so worth it.  So worth the late-night baking and kitchen blunders that occur as a result of late-night baking.  Hubby was making an entire pan for work, and I was making another pan for me.  A little chaos in the kitchen.  Note to Self:  Make this during normal hours and pay attention =  it’s a cinch!

Chocolate Chip Cookie Cheesecake Bars 3

There’s something here for everyone.  Flavorful graham cracker crumb crust for all the crust-lovers.  Thick, rich cheesecake for cheesecake fans like myself.  Chocolate chip cookie dough full of gooey chocolate for cookie buffs.  Decadent and rich.  Smooth and creamy.  Textured and chewy.

Chocolate Chip Cookie Cheesecake Bars

You can taste the crust, cheesecake, and cookie all separately yet it all marries together like a match made in heaven.

You have to try this.  Your taste buds will thank you.  And your family and friends will look at you with speechless awe.  Enjoy!

* serve cold for best taste and texture


For the Crust:
1 1/2 cups graham cracker crumbs
7 TB melted, salted butter

Cheesecake Filling:
12 oz cream cheese, room temp (indents when lightly pressed, but not melty at all)
1/3 cup sugar
1 extra large egg, room temp
1 TB pure vanilla extract

Chocolate Chip Cookie Dough:
5 TB salted butter, room temp (indents when lightly pressed, but not melty)
1/3 cup packed light brown sugar
3 TB granulated sugar
1 TB pure vanilla extract
3/4 cup all purpose flour
1 cup mini chocolate chips (mini chips turn out more gooey)


Preheat oven to 325F with rack on lower middle.  Line 8×8 square baking pan with parchment paper, with enough hanging over handles to make a “sling.”  Oil the parchment paper.

Make Crust:  Mix melted butter and cracker crumbs together until resembles wet sand.  Press mixture firmly and evenly into bottom of pan.  Bake for 7-8 minutes.  Remove pan to rack, but keep oven on.

Make Cheesecake Filling:  In bowl in stand mixer fitted with paddle attachment, cream together the cream cheese and sugar until light and fluffy and smooth.  Mix in egg and vanilla on low until incorporated, taking care not to overmix.  Pour cheesecake batter into prepared crust.  Set aside.

Make Chocolate Chip Cookie Dough:  In bowl on stand mixer with paddle attachment, beat butter, brown sugar, and granulated sugar on medium-high until light and fluffy, about 3 minutes.  Add vanilla and mix just until combined.  Slowly mix in the flour on low speed just until combined, taking care not to over mix.  Fold in chocolate chips.  Drop clumps of slightly-flattened dough evenly on top of cheesecake batter.  Continue until all cookie dough is evenly distributed across top of cheesecake.

Bake 30-40 minutes, until top of dough feels mostly dry and entire pan looks mostly set if given a gentle shake.  It will continue to set up as it chills.  Move bars to cooking rack to cool completely.  Chill several hours or overnight.  Lift bars out by sling and cut.  Keep cut bars in fridge until ready to serve.

Source:  Chew Out Loud, adapted from mybakingaddiction

Note:  Leftover bars can be wrapped and stored in freezer.

Bring It! Crazy Good Chocolate Chip Cookies

3 Oct Bring It Chocolate Chip Cookies

Awhile back, I mentioned that I’d one day step into the densely populated chocolate chip cookie party, right?  That day has come.  Freshly baked, homemade chocolate chip cookies are one of those treats I rarely say no to when someone kindly offers me one.  There is just something special about a still-warm, super chocolatey, chewy cookie – with just the right balance of sweetness and a little bit of saltiness.

Bring It Chocolate Chip Cookies

Delicious Chocolate Chip Cookies

I can’t count how many various chocolate chip cookie recipes I’ve baked up in my life thus far.  Despite my full collection of keeper cookie recipes, I occasionally get compulsive about searching for new recipes to try… just for the fun of it, ya know?

I happily stumbled upon this chocolate chip cookie version from Alice Currah’s Savory Sweet Life.  I named this chocolate chip cookie after Alice’s hilarious cookie war story.  A must-read.

Bring It Chocolate Chip Cookies

So chocolatey, chewy, rich

My kiddos are little cookie monsters.  My main method of portion control is to bake up a small batch and freeze the rest of the raw cookie dough for later.  Another thing I do is morph into that crazy mama who wraps up goodies for anyone who is willing to help prevent my cookie monsters (and me) from over indulging.

Bring It Chocolate Chip Cookies

Perfect balance of a bit of salt ‘n sweet

What makes this chocolate chip cookie outstanding is the delicious addition of coarse sea salt, which gives us that wonderful salty/sweet balance.  I sprinkled a tiny pinch on top of each cookie, which is super yummy, if you love a bit of saltiness cutting through the sweet.  The brown sugar gives it a rich molasses touch.  I decreased the white sugar just so I could heap on some extra chocolate chunks into all that goodness 🙂

Bring It Chocolate Chip Cookies

Bring It Chocolate Chip Cookies

Yeah, go ahead.  Taste it for yourself.  Does this chocolate chip cookie bring it, or what?!

RECIPE (about 48 cookies, depending on size)


1 cup salted butter, just softened
1/4 cup white sugar
1 1/2 cup packed brown sugar
2 large eggs, room temp
1 TB vanilla extract
2 3/4 cups (12 oz) all-purpose flour (use scale if you have one)
3/4 tsp coarse sea salt (not table salt)
1 tsp baking soda
1 1/2 tsp baking powder
3 cups good quality semi-sweet chocolate chunks
bit of sea salt for sprinkling, if desired


Preheat oven to 350.  Be sure butter is just softened enough that it dents a bit when pressed.  Don’t let it get too warm or border on melting, or it will not cream to fluffy.  Cream butter, white sugar, and brown sugar until it is light/airy and fluffy, about 5-7 minutes using electric mixer.  Add vanilla and eggs 1 at a time, beating until incorporated.  In separate bowl, mix baking soda, baking powder, salt, and flour together.  Mix wet and dry ingredients until cookie batter is fully combined.  If it’s easier, mix batter with hands.  Finally, add chocolate chips evenly into dough.

Drop about 2 TB of dough at a time onto a baking sheet lined with parchment paper (important to use parchment.)  If desired, sprinkle a tiny pinch of coarse sea salt on top of cookies.  Bake for about 12 minutes, or just until the edges are turning golden brown.  Do not over bake!  The center may appear a bit underdone, but that’s fine.  Remove immediately, keeping cookies on cookie sheet for a minute.  Transfer parchment paper with cookies still on top to a cool surface.  Let cool a few minutes on parchment paper before removing cookies.  Still-warm cookies are the best!

by chewoutloud, adapted from Savory Sweet Life

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