Cookies

• Preheat the oven to 350°F and line a large baking sheet with parchment paper and set aside. If you only have a 9x13-inch baking sheet, you'll want to use two baking sheets for two batches.
• In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup Dutch cocoa powder, 2 tablespoons black cocoa powder, 2 tablespoons cornstarch, 2 tablespoons powdered milk, and ¼ teaspoon baking soda. Set aside.
  
• Add together 1 cup granulated sugar, ½ cup salted butter, and ½ teaspoon salt to a large bowl or stand mixer fitted with a paddle attachment and cream for 1 minute.
  
• Add in 1 large egg and beat until combined. Beat in 1 additional large egg yolk, 2 ounces whole milk, and 1½ teaspoons pure vanilla extract and mix just until combined.
  
• Add half of the dry ingredients to the wet ingredients and beat just until incorporated. Then add the remaining dry ingredients and mix until thoroughly combined.
  
• In a separate medium bowl, beat together 6 ounces cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla bean paste until smooth.
  
• Scoop the dough with a #24 cookie scoop into 16 1.8-ounce portions. Gently press the dough flat and then shape it into a bowl shape.
  
• Place a heaping teaspoon of the cream cheese mixture (about .3 ounces) in the well. There may be some filling leftover.
  
• Then, gently use your hands to fold and work the dough up and around the sides and top of the cheesecake mixture.
  
• Pat and pinch the dough to seal it and roll it between your palms to make a smooth ball.
  
• Place the cookies on the baking sheet, usually with the sealed side down. Place cookie dough at least 2 inches apart for regular cookies or 4 inches apart for large cookies on the prepared baking sheet.
  
• Bake for 9 to 11 minutes for regular cookies until the edges are just set, and the top has a matte look with some slight cracking. The cookies will look slightly underdone; this is normal, as they will continue to cook as they cool.
• Allow the cookies to cool on the pan for 15 minutes before transferring them to a wire rack with a spatula to cool completely. These cookies are very soft right after baking and will firm up while they cool.
  
• Once cooled, melt the ½ cup chocolate melting wafers in the microwave at 30-second intervals, stirring between each one until fully melted.
• Transfer the melted chocolate to a piping bag, drizzle it over the cookies, and let set until it has hardened.