Cookies with Filling

filling

1. Put the cream cheese, powdered sugar, cornstarch and the grated zest of the organic lemon together with the salt in a mixing bowl / food processor. Mix / stir everything together once. Then transfer to a bowl and place it in the refrigerator to cool.

dough

1. Take another mixing bowl / or cleaned bowl from the food processor. Add the brown sugar and raw cane sugar and stir together once. Add eggs and vanilla extract and stir or stir in as well.
2. Add wheat flour, baking powder and salt. Open both packs of Chocolates Chunks, add one after the other and fold in using a spoon or something similar. If necessary, transfer the mixing bowl with the dough and place in the refrigerator for 190 minutes.
3. In the meantime, preheat the oven to 190 ° degrees top / bottom heat. Then take the dough out of the refrigerator and form 18 equal sized balls into approx. 60 g. Place on a floured work surface and press flat with the balls of your hands Ø approx. 10 to 12 cm.
4. Put one heaped teaspoon with the filling in the middle. Then shape it into a ball again so that the filling is enclosed. Place what was previously covered with baking paper on the baking sheet, each with 9 filled cookies.
5. Please keep your distance, as the filled dough balls come apart, as noted in the description of the picture. I used two trays and baked one after the other for about 25 minutes. Please make sure that it may take less time, as different brands or non-brand ovens bake differently.
6. After baking, let the cookies with the filling cool completely on a wire rack or in a bowl. The first 9 cookies of 18 pieces can be seen in my bowl, because the others have fallen for the cookie monster 🙂