Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with Gefen Parchment Paper; set aside.
In the bowl of a mixer fitted with the paddle attachment, combine all crumb ingredients. Mix in on/off bursts just until crumbs form. Do not overmix. Transfer crumbs to another bowl.
Add oil, cream cheese, eggs, sugars, baking soda, vanilla, and salt to the
mixer. Beat until combined and creamy.Add cocoa and flour. Mix on low speed until a loose dough forms.
Use a medium cookie scoop (or a heaping tablespoon) to scoop cookie
dough onto the prepared baking sheets. Top each cookie with a generous
amount of crumbs. Bake for 11 minutes.
Directions
Notes:
Plan Ahead: These cookies can be frozen in an airtight container or bag.
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just wondering what be used instead of brick-style cream cheese? is reg. cream cheese ok? no brick-style cream cheese where i live. tnx
Brick style is just a block of regular cream cheese