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Dairy
Easy
40 Minutes
Diets 
If you think dairy desserts are just about cheesecake, think again! I’m here to tell you that putting cream cheese in crumbs is one of the best decisions you’ll ever make — and these soft, cakey chocolate cookies are the perfect vessel for said crumbs.
Yields 3 and 1/2 dozen cookies
1 cup Beleaves Flour
1/2 cup sugar
4 ounces (110 grams) brick-style cream cheese
1 tablespoon oil
1 teaspoon vanilla extract
pinch salt
1 cup oil
4 ounces (110 grams) brick-style cream cheese
2 eggs
1/2 cup sugar
1 cup Haddar Brown Sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup Gefen Cocoa Powder
2 and 1/2 cups Beleaves Flour
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.
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