Hybrids are awesome.
Ok, let’s back up… BAKING hybrids are awesome. I’m not talking Prius’ here people.
I’m talking about a perfect mix between a warm chocolate chip cookie and delicious cheesecake. Kind of like a cheesecake sandwich if you will. You read right. It is possible. It is delicious.
It could possibly be the best hybrid invention ever. Next to the Chevy Volt. *Swoon* but that’s a whole other discussion for another time.
These actually come together quickly. There is no refrigerating the cookie dough or making a water bath for the cheesecake. It’s make and bake. Your hands get a little messy pressing in the cookie dough but other than that it’s pretty straight-forward and simple.
I know that a lot of people are averse to vegetable shortening, so feel free to substitute butter for in it’s place. But I am uncertain if it will work out as I have not tested it myself. Please do let me know if you do. Also, don’t be worried about the vinegar… I was a bit put off about it but you will never know it’s there, scouts honor.
Cheesecake Chocolate Chip Cookie Bars
Chocolate chip cookie layer:
2 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1/2 cup unsalted butter
1/2 cup shortening
1 cups light brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
1 T cider vinegar (I used white without problem)
1 large egg
2 cups semisweet chocolate chips
1 package (8 oz) cream cheese, at room temp
1/2 cup sugar
1/2 tsp vanilla
Preheat oven to 350 degrees F. Line a 9 x 13″ pan with foil and spray lightly with baking spray. Set Aside.
In a small bowl, whisk together flour, baking soda and salt. Set aside.
In a large mixing bowl, cream together the butter, shortening, sugars, vanilla and vinegar until light and fluffy, about 5 minutes. Scrape down the bowl and beat in the egg until thoroughly mixed in, then add the baking soda and flour. Fold in the chocolate chips. Divide the dough into two equal portions and set aside.
In a medium mixing bowl cream the cream cheese with the sugar until thoroughly combined. Beat in the egg and vanilla until fully combined.
Spread 1/2 of the cookie dough mixture evenly across the bottom of your prepared pan. (This is somewhat tricky to do. I find it easier to add dollops of cookie dough throughout the pan and then spread all the dollops together with your fingers.) Spread the cream cheese mixture on the top of the cookie dough. With the remaining cookie dough, flatten chunks of dough between your hands into discs, and then place on top of the cream cheese mixture, placing as close together as possible. Don’t worry if the dough discs don’t touch, they will bake into each other in the oven.
Bake for 35-45 minutes, or until the top is brown and cooked through. Cool completely (if you can wait that long), top with vanilla ice cream and caramel sauce. Enjoy!