I’ve had such a fun week catching up with friends and staying busy. I’ve been eating out a ton, though.. which inspired me to start a new project. 🙂 Here it is, my new sister website: The Darling Foodie! There will be more for you guys to read and more food porn to look at! I must be crazy thinking that I can take up another project but I love blogging and my readers just too much!

Which reminds me, if you have anything you want me to try and haven’t told me yet, tell me in a comment here! My list of 100 things hasn’t even passed 10 yet. Haha.

Let’s break this down.. graham cracker chocolate chip crust, cheesecake, chocolate chip cookie dough, then drizzled with melted chocolate to top it all of? Can we say heaven?

This recipe has been floating around the food blogger world for a while now. I finally had the chance to make it since it’s been bookmarked for about a million years and I had all of the ingredients on hand. How convenient! Don’t be fooled by how long the recipe is… it’s really easy to put together and completely worth it! Everyone that tried it LOVED it… no exaggeration needed. Even people that don’t normally eat sweets enjoyed it. It’s the perfect blend of flavors, cheesecake is meant to be with cookie dough. The original recipe says it’s best served when warm, but I think that’s the worst advice to give! Serve them COLD! Maybe even straight from the freezer! It’s ten times better. Recipe from the Essential Chocolate Chip Cookbook.

Crust

• 1 1/2 cups graham cracker crumbs
• 5 Tablespoons butter, melted
• 2/3 cup miniature chocolate chips

Cookie Dough

• 5 tablespoons unsalted butter, at room temperature
• 1/3 cup packed light brown sugar
• 3 Tablespoons granulated sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 cup semisweet chocolate chips

Cheesecake Filling

• 10 ounces cream cheese, at room temperature
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

For the crust:

1. Preheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.
2. To prepare the crust combine graham cracker crumbs and butter until crumbs are moistened. Stir in the mini-chocolate chips.
3. Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool.

For the cookie dough:

1. Next, prepare the cookie dough. Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth.
2. Decrease mixer speed to low and add flour. Mix just until incorporated.
3. Stir in chocolate chips. Set aside.

For the filling:

1. To prepare the filling, using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.
2. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
3. Bake about 30 minutes, or until set. Transfer to wire rack.
4. To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smalled the drizzle.
5. Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve. These bars are served best straight from the refrigerator, after cooled.