For the Cheesecake Filling

Line a small cookie sheet with parchment paper.

Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.

6 oz (170 g) cream cheese, cold,3 tbsp (38 g) granulated white sugar,1/2 tsp vanilla

Scoop the cheesecake filling into 16, 2 teaspoon portions onto the baking sheet.

Pop the cheesecake balls into the freezer until they are frozen and very firm.

For the Black Cocoa Sugar

Add the sugar and black cocoa powder to a small bowl. Whisk to combine then set aside.

1/4 cup (50 g) granulated white sugar,2 tsp (3 g) black cocoa powder

For the Black Cocoa Cookies

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, black cocoa powder, baking powder and salt. Then set aside the flour mixture.

1 1/2 cups (188 g) all-purpose flour, spooned and leveled ,1/2 cup (40 g) black cocoa powder,1/2 tsp baking powder,1/2 tsp salt

In a large bowl cream the softened butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use a stand mixer with a paddle attachment.)

3/4 cup (168 g) unsalted butter, softened,3/4 cup (165 g) light brown sugar, packed,1/4 cup (50 g) granulated white sugar

Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.

2 egg yolks, at room temperature,1 1/2 tsp vanilla

Add in the dry ingredients and combine on low speed.

Scoop the dough into 16 portions with a 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in the black cocoa sugar.

Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 10-11 minutes.

When the cookies are straight out of the oven, scoot a large, round cookie cutter around them to give them a perfect circular shape.

Let the cookies cool for 10 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely. Then serve!