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Chocolate Chip Cookie Cheesecake Bars1

Chocolate Chip Cookie Cheesecake Bars



  • 260 g (2 cups / 9.2oz) plain (all purp) flour
  • 90 g (2/3 cup / 3.2oz) cornflour (corn starch) (notes)
  • 1 1/2 teaspoons baking soda (bicarb)
  • 150 g (3/4 cup / 5.3oz) light brown sugar
  • 100 g (1/2 cup / 3.5oz) caster (superfine) sugar
  • 190 g (6.7oz) unsalted butter, room temp
  • 1 1/2 tablespoons whole (full fat) milk (notes)
  • 2 cups (400g / 14oz) dark chocolate chips


  • 250 g cream cheese, softened
  • ¼ cup granulated white sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¼ cup light sour cream



  • Preheat oven to 180C / 350F /160C fan forced. Line a 9×13 baking tin with baking paper.
  • Sift together the flour, cornflour and baking soda
  • In a separate bowl, beat together the butter and both sugars until lightened and fluffy. Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together.
  • Finally, add the chocolate chips and give the mixture another beat until mixed through and the dough is clumping.
  • Scatter half of the cookie dough in small clumps into the lined tin, then press down all over to flatten out and level.


  • Beat together the cream cheese and sugar until smooth and creamy. 2-3 minutes should do it. Add the egg and beat well. Add the vanilla and sour cream and mix through until incorporated. Pour and spread the filling over the cookie base.
  • Scatter the remaining cookie dough over the top of the cheesecake filling in very small clumps and bake in the oven for 35-40 minutes until golden on top and not much wobble left. If it is getting golden too quickly, you can cover it with foil for the last 20 minutes cooking time.
  • Cool in pan then refrigerate for 3 hours or overnight is even better.

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