Cookie Components:
- 115 grams of unsalted butter, softened to whispering softness
- ¼ cup of granulated sugar, as white as snow
- ⅔ cup of brown sugar, packed with molasses richness
- 1 teaspoon of vanilla extract, the essence of sweetness
- A modest ½ teaspoon of kosher salt
- 1 whole egg, the binder of dreams
- 1 additional egg yolk, for that extra richness
- A dash of 1 teaspoon cornstarch
- 1 cup of graham cracker crumbs, the foundation of our cookie
- 1 ½ cups of all-purpose flour
- ½ teaspoon of baking soda, the rise to our cookie occasion
Cheesecake Topping Glory:
- 220 grams of cream cheese, the heart of cheesecake
- ½ cup of powdered sugar, sifted like a dusting of snow
- 1 teaspoon of vanilla extract for that fragrant caress
- ⅔ cup of heavy cream, cold and ready to whip
Cookie Assembly Instructions:
- Begin by awakening your oven to 180°C (350°F) and dress a baking sheet in its parchment paper gown.
- In a grand mixing bowl, court the butter, both sugars, salt, and vanilla extract with an electric hand mixer until it's as fluffy as a cloud.
- Welcome in the egg and extra yolk, mixing until they're fully part of our creamy ensemble.
- Introduce the flour, cornstarch, graham cracker whispers, and baking soda, and mix until just united.
- With a large cookie scoop, dole out dollops of dough onto the parchment, spacing them like stars in the night sky.
- Give them 11-12 minutes in the oven's embrace or until their edges blush golden. Remember, softness is a virtue here.
Creating the Cheesecake Majesty:
- In a bowl of adequate stature, combine the cream cheese, vanilla, and powdered sugar, whipping them into a harmonious blend.
- Introduce the heavy cream and continue to whip until the mixture proclaims its readiness by thickening to perfection.
- Transfer this creamy crown into a piping bag and adorn each cooled cookie with a swirl of cheesecake majesty. A sprinkle of graham cracker crumbs is the final flourish.
Golden Rules:
- Ensure all ingredients are at room temperature to achieve a batter that's as smooth as silk.
- Mix with a gentle hand; overmixing is the thief of moisture.
- A cookie scoop is your ally for uniformity and even baking.
- Butter should be as soft as a sigh; let it sit out until it yields to your gentle touch.
- Measure flour with a light hand; spoon and level it like you're measuring gold dust.
- Line your sheet with parchment for a perfect release after baking.
- Patience, dear baker. Allow the cookies to cool, and they will reward you with the perfect texture.
- Let the cookies have a brief rest on the pan before moving to a wire rack, ensuring the bottoms crisp to perfection.
Indulge in the process and enjoy the delectable union of graham cracker and cheesecake in every bite!
