Ingredients

The following ingredients have 4 Servings
  • 1¼ cups unsalted butter (283 grams, room temperature (2½ sticks))
  • 1 cup granulated sugar (200 grams)
  • ½ cup brown sugar (107 grams)
  • 3 large eggs (150 grams, room temperature and divided)
  • 2¼ cups all-purpose flour (270 grams)
  • 1¼ teaspoons baking soda (8 grams)
  • ¼ teaspoon baking powder (1 gram)
  • ¼ teaspoon kosher salt
  • 1½ cups mini chocolate chips (266 grams, divided)
  • 16 ounces cream cheese (454 grams, room temperature (2 bricks))
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract (4 grams)
  • 1 cup powdered sugar (113 grams)

Instruction

  • Preheat the oven to 350°F. Line a 9x13-inch baking pan and spray the sides with nonstick spray.
  • In a medium bowl, using a hand mixer, whip the butter, sugar, and brown sugar together, then beat in 1 egg.
  • Stir in the flour, baking soda, baking powder, and salt until it comes together, and fold in 1¼ cups of the chocolate chips and set aside.
  • Add the cream cheese, remaining eggs, lemon juice, and vanilla to a separate medium bowl and beat with a hand mixer until smooth. Beat in the powdered sugar.
  • Press a little more than ½ of the cookie mix into the pan then pour in the cheesecake mix.
  • Crumble the remaining cookie dough around on top and sprinkle on the remaining chocolate chips, then bake for 30-35 minutes or until the top is light and golden brown.
  • Let it cool for at least 1 hour before slicing and serving.