Please enter the email you’re using for this account.
Dairy
Easy
30 Minutes
Diets 
One of my favorite moments over Shavuot is the morning before the late-start meal, when we have more time to linger with a coffee and of course, a coffee accompaniment! This recipe is as easy as making chocolate chip cookies, but will be even more enjoyed than the timeless classic.
1 stick butter, softened
1/2 cup Haddar Brown Sugar, packed
additional 1/2 cup granulated sugar
1 large egg
1 teaspoon Gefen Vanilla Extract
1 and 1/2 cups all-purpose flour, such as Glicks
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup Glicks Chocolate Chips
8 ounces brick cream cheese, softened
1/4 cup granulated sugar
1/2 a beaten egg
1/2 teaspoon Gefen Vanilla Extract
Preheat your oven to 350 degrees Fahrenheit (or 375 if you like a crispier cookie). Line a baking sheet with Gefen Parchment Paper.
Whisk the butter and sugars.
Add the eggs and vanilla and whisk again, until fully incorporated.
Use a fork to mix in the flour, baking soda, and salt. Feel free to use your hands at the end to get all the flour incorporated.
Fold in the chocolate chips.
Shape the dough into six extra large disks on the baking tray. Do not flatten.
In the same bowl you used for the cookie dough, whisk the softened cream cheese until smooth. Add the granulated sugar, 1/2 the egg, and vanilla extract. Mix until well combined.
Take a tablespoon of the cheesecake batter and place it on top of a cookie dough disk. Continue with all cookie disks.
Bake the cookies in the preheated oven for about 20 to 22 minutes or until the edges are golden brown (or 18 to 20 minutes if you’re doing it at 375 degrees Fahrenheit). Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool.
Photography by Sara Goldstein
How Would You
Rate this recipe?
I make these cookies every shavuos and I even made them for shalach manos one year in a smaller version. They are a hit every time and so easy to make! Just saying, in case anyone’s on the fence about these:)
Thank you for sharing your feedback with us- they really are incredible!
Do the cookies need to be refrigerated?
Here the chocolate chip cookie dough calls for 1/2 cup brown sugar
the other page (this recipe) includes an additional 1/2 cup regular sugar
which is the correct recipe?
Please clarify the egg amount in the cheesecake layer and in instruction #7
1/2 a beaten egg for the cheesecake layer (and step 7).
Can these be made as regular chocolate chip cookie size?
Yes