Triple Chocolate Chip Cookie Cheesecake Squares

BY Karlynn Johnston

Triple Chocolate Chip Cookie Cheesecake Squares
A Modern Baker's Guide to Old-Fashioned Desserts
Karlynn Johnston

Recipe

Chocolate, chocolate cheesecake, and chocolate chip cookie dough all together in one square pretty much confirms my chocolate addiction.

Preparation 30 mins
Cooking 1 hr
Yield
30
Bars

Ingredients

Base

  • 1  1/2 cups chocolate baking crumbs
  • 1/3 cup salted butter, melted

Filling

  • 1 (8 ounce/226 g) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup semisweet chocolate chips

Topping

  • 1/2 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup flour
  • 1 cup chocolate chips of choice (I use semisweet)

Steps

  1. Preheat the oven to 350°F. Line a 9- × 9-inch baking pan with parchment paper, leaving enough hanging over the edges at either end so that you can use it as handles.
  2. For the base, combine the baking crumbs and butter in a small bowl. Firmly press the mixture into the bottom of the prepared pan. Bake for 5 minutes, then remove from the oven and let cool.
  3. For the filling, in the bowl of the stand mixer fitted with the paddle attachment or in a large bowl using the electric mixer, beat the cream cheese with the sugar and cocoa until smooth. Beat in the egg and vanilla, then use a wooden spoon to stir in the chocolate chips. Pour the batter over the prepared base.
  4. To make the topping, in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the egg until combined, then the vanilla and salt. Beat in the flour until combined, then use a wooden spoon to stir in the chocolate chips.
  5. Take part of the topping and flatten each clump in your palms to thin out. Distribute over top the filling. Be sure to use all the topping—you will cover most of the filling.
  6. Bake for about 30 minutes, until the topping feels dry and firm and the filling looks set when the pan is given a gentle shake. Remove from the oven and let cool completely on a wire rack.
  7. Lift the slab out of the pan using the parchment handles. Slice into squares and store in the refrigerator. Serve cold or at room temperature. Store in a covered container for up to 3 days in the refrigerator and up to 3 months in the freezer.
Full-time professional blogger, baker, and recipe maker KARLYNN JOHNSTON can usually be found fluffing her culinary feathers on her award-winning... Read More