4 C's ...
As in " Cheesecake Chocolate Chips Cookie" Bars. I was trying to make one word out of all of that but what I came up with didn't sound too appetizing. And this was too good a thing to spoil with a bad name. Besides, Kita would kill me if I didn't do this any justice. Yup, her recipe. Where she'd got it from, I'm not bothered, I got it from her. Go check hers out @ Pass the Sushi. (And while you're there, check out all the gorgeous pix she has and leave a comment or two to say hi. I sort of remember her mentioning that comments are like crack to a blogger. It's true, you know). I love this, Kita. Such a sinfully, yummy treat. And they keep so well in the fridge. Thank you.
This also got rid of my cravings for a brownie the other day and also a cheesecake crave. Killing 2 craves with one bite ... best saying evah!
I converted the measurements into ounces ... I can't seem to measure butter in cups properly.
4 ozs unsalted butter
4 ozs shortening
1 cup brown sugar
1/2 cup caster sugar
2 tsp vanilla extract
3/4 tsp salt
1 tbs cider vinegar
1 tsp baking soda
2 cups all purpose flour
2 cups semi-sweet chocolate chips
8 ozs cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla extract
Preheat oven to 180˚C. Spray a 13" X 9" pan with cooking spray or line with baking parchment.
Cream butter, shortening, both sugars, vanilla, salt and vinegar until light and fluffy. Beat in egg until well combined. Stir in baking soda and flour and beat lightly until well mixed. Stir in chocolate chips. Press half the dough mixture onto prepared pan. Set aside the other half of the dough while you prepare the cheesecake mixture.
Beat cream cheese until smooth and fluffy. Add in sugar, egg and vanilla. Beat well.
Pour cream cheese mixture over the cookie dough layer and spread evenly to all sides and corners. Top with the other half of the cookie dough.
*You can cover the cream cheese completely by shaping the dough into a flat rectangle about the size of your pan and place it on top or just do some crazy paving and top with haphazard pieces as what Kita and I both did here.
Bake for 35 - 40 mins or until browned and golden. Cool in pan before storing or eating ... if you can wait.
Keeps well in the refrigerator.
I like eating it straight from the fridge when it's chewy but if you like a softer texture, thaw it out for a couple of minutes. This is so good!
*Update #1: I also tried this with purely butter (as in minus the shortening and using 8 ozs butter) and found that it's less crumbly and holds together nicely.
#2: In the 2nd batch, I added 1 tbs (or was it 2 tbs? Obviously it didn't keep me awake enough to remember) instant coffee granules while adding in the chocolate chips and found it to be just as good ... anyone for mocha?
Recipe shared @ Frugal Antics of a Harried Homemaker (Your Recipe My Kitchen)