Cheesecake Stuffed Double Chocolate Cookies

For the cheesecake centre:
Beat together the cream cheese, sugar and vanilla extract until smooth and combined. Place teaspoons of the mixture on a baking tray lined with parchment paper. Freeze until solid, about 1–2 hours.

For the cookies:
Preheat oven to 180ºC (350ºF or Gas 4) and line a baking tray with parchment paper or a silicone mat. Set aside.

Whisk together flour, cornflour, baking soda, salt, and cocoa powder. Set aside.

Microwave butter for 1 minute, until mostly melted. Whisk in sugars until combined. Add egg and vanilla, and mix until combined. Add dry ingredients, and mix until just combined. If the mixture is too sticky to handle, add 1 to 2 tablespoons of flour.

Roll the dough into 2-ounce balls, about 9 big balls. You could also make about 12 smaller balls. Form the balls into flat, round circles, and place 1 teaspoon of the cheesecake mixture into the centres. Form the dough back into balls, sealing the cheesecake centre. Roll each ball in granulated sugar, and press some chocolate chips on top.

Place the dough balls on the prepared baking tray, flatten them slightly (them won’t spread much in the oven). Bake for 10–12 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.