Black Bottoms... BUT MAKE IT COOKIES!

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line several baking sheets with parchment paper.
2. For the filling, beat the cream cheese, powdered sugar and vanilla until smooth and lump-free, then fold in the mini chocolate chips.
3. Portion the filling into heaping 1-tablespoon pieces (18 g each), making about 20, and freeze them on a parchment-lined sheet while you make the dough.
4. Melt the butter in a large microwave-safe bowl, then whisk in the cocoa powder and espresso powder if using until smooth.
5. Whisk in the oil. If the mixture is still warm to the touch, let it cool until it is no longer warm.
6. Stir in both sugars until well combined, then stir in the eggs and vanilla.
7. In a separate medium bowl, whisk together the cake flour, baking soda, baking powder and salt.
8. Gradually add the dry ingredients to the wet, stirring just until combined, then fold in the mini chocolate chips until evenly distributed.
9. Scoop the dough into 3-tablespoon portions (67 g). Roll each into a ball, press a thumb into the centre, and push a frozen cream cheese portion into the hole.
10. Fold the dough around the filling to enclose it. If the dough is too sticky to handle, cover it and chill for 15 minutes or until workable.
11. If desired, press extra mini chocolate chips onto the tops of the cookies.
12. Space the dough balls 2 inches (5 cm) apart on the lined sheets, about 6 per standard sheet.
13. Bake on the centre rack at 350°F (175°C) for 10 minutes.
14. Let the cookies cool completely on the sheet, as they are fragile while warm, then store them cooled in an airtight container in the refrigerator.

Summarized from Sugar Spun Run's video. Watch it for the details.

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