Cheesecake filling
130 g cream cheese 
30 g Dansukker Icing Sugar 
3 g Dansukker Vanilla Sugar 

Chocolate cookies 
125 g butter, room temperature 
150 g Dansukker Soft Brown Sugar 
1 egg 
150 g wheat flour 
40 g cocoa 
3 g bicarbonate of soda 
1 pinch of salt 
100 g dark chocolate

Quickly mix together the ingredients for the cheesecake filling. Stir as little as possible. Using 2 spoons, scoop out 12 dollops of cheesecake filling onto a sheet of baking parchment, try to make them as round as possible. Put in the freezer for about 1 hour.

Make the chocolate cookies. Mix butter and brown sugar in a bowl. Add eggs and stir.

Mix the dry ingredients and sift them into the batter, stirring a little more. Roughly chop the chocolate and fold it in. Stir together quickly to make a smooth dough.

Leave to rest in the fridge for about 20 minutes. Preheat the oven to 200°C on the top and bottom heat setting.

Take out the cookie dough and divide into 12 balls weighing about 50 grams. Fill each ball with a dollop of frozen cheesecake and roll round. Place on a baking sheet with parchment paper, leaving spaces between the cookies.

Bake in the middle of the oven for about 12-15 minutes.