This is step two in the Chocolate Chip Cookie Dough Cheesecake. It's a really, really good chocolate chip cookie recipe from the Junior's Cheesecakes cookbook. Of course, this dough and the cookies can be made and eaten without having any part of a cheesecake, but it makes a special cheesecake even better.
Next week I will post the actual cheesecake layer, the icing layer, and the whipped topping....putting the Chocolate Chip Cookie Dough Cheesecake all together!
Chocolate Chip Cookies (Junior's Cheesecakes Recipe)
2/3 cup cake flour
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 extra large egg
1 teaspoon pure vanilla extract
1 cup mini chocolate chips
1/3 cup finely chopped pecans
Combine both flours, the baking soda, and salt in a medium bowl and set aside. Cream the butter in a large bowl with an electric mixer on high for 2 minutes. With the mixer still running, gradually add both sugars, then the egg. Continue beating until the mixture is creamy and light yellow, then beat in the vanilla. With a wooden spoon, sire in the flour mixture just until mixed (don't overmix the batter or the cookies could become tough). Stir in the chocolate chips and pecans.
IF MAKING THIS RECIPE FOR THE CHEESECAKE: Transfer 1 cup of the dough to a small bowl (to drop into the cheesecake batter). The rest of the dough will be make into cookies later. Refrigerate both portions of the dough.
IF MAKING INTO COOKIES: Preheat oven to 375 degrees. Line two baking sheets with parchment, or butter them. Drop the dough by level teaspoonfuls onto the sheets, about 2 inches apart (you'll have about 50 small cookies about 1 1/2 inches in diameter). Bake the cookies until golden and almost firm, 9 to 11 minutes (watch carefully and don't let them get too brown). Let cool on the pan for 10 minutes, then slide them off the sheets onto a baking rack to cool.)
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