The March/April 2020 issue of Bake from Scratch dared me to make “Cream Cheese-Filled Chocolate Chip Cookies.” Now, we’ve all been making chocolate-chip cookies for a long time, right? But, here’s a new twist.

Make a cookie batter, then chill. Make a sweet cheese mixture, then freeze. This way, you’ll work with cold batters when you shape cookie balls with your hands and fill them with cheese balls with your hands. Just be sure to keep that cheese cold, because your warm hands will make it all melt into an unmanageable goo.

In order to know the exact size of each cookie, I did indeed weigh my dough amounts for the first sample: 18g of cookie dough equals .6349 oz; 9g of cheese equals .315 oz. Got it? You’ll see it, you’ll feel it, and you’ll know it, in order to shape your 24 cookies.

The recipe offers a tip at its end, to add a few decorative chips to the cookie tops before they bake. Good advice.

I baked these cookies for 21:30 minutes, which is twice the time that the recipe tells me. But hey, I needed to achieve set edges and a lightly golden color.

So there you have it. Chocolatey chipped cookies with a soft sweetened cream within. Right on.