Preparation:
* In a container, whip cool cheese with icing sugar and vanilla extract until a smooth mixture is achieved. Form small balls the size of a walnut and drop them on a plate covered with baking paper. Place them in the freezer for at least 1 hour to harden completely.
* In a large salad bowl, mix the melted butter with the cassonade and powdered sugar. Add the egg and mix vigorously.
*Include flour, chemical yeast and a pinch of salt in preparation. Mix with a spatula until you obtain a homogeneous paste.
* Add dark chocolate chips and spread evenly in the batter. Refrigerate the batter for 30 minutes.
* Preheat your oven to 180 ° C and lather a baking sheet with sulfurized paper.
* Take a generous portion of cookie dough and flatten it in the palm of your hand. Take out the frozen fresh cheese balls, drop one in the center of the batter, then roll the edges to cover completely. Roll gently between your hands to form a well airtight ball so that the heart does not escape.
* Arrange the dough balls on the baking sheet by spacing them well, as the cookies will spread out. You can add some extra chocolate chips on top.
*Bake for 11 to 13 minutes. The edges need to be slightly golden but the center needs to be very supple.
*Let the cookies cool on the baking tray for 10 minutes before handling them. Enjoy them warm or cold to appreciate the contrast of the biscuit and fondant texture.
