Black and Blonde Brookie Cookies

Instructions

1. To make the cheesecake: Heat oven to 350 F.  Place cream cheese, sugar, egg and Guinness syrup** (you can skip the syrup to keep this alcohol free) in a bowl and beat until blended. Pour mixture into an 8x8 pan and bake until set, about 35-40 minutes or until center slightly jiggles when the side of the pan is tapped. Remove from the oven and transfer to a wire rack to cool completely. Once cooled, place cheesecake in the refrigerator for at least four hours, but preferably overnight. Note: Center of cheesecake will fall slightly as it cools. Don’t worry, it’s every bit as delicious and still very useable. **To make Guinness syrup: Place ½ cup Guinness Stout (measured without the head) and ½ cup granulated sugar. Bring to a boil, turn down heat slightly. Stir and cook until liquid reduces by half, about 10 minutes. 
2. To make the chocolate chip cookie dough: In large bowl, sift together all purpose flour, rye flour, baking soda and salt. Set aside. In a stand mixer bowl, fitted with a paddle attachment, cream the butter and both sugars until combined. Scrape down the bowl and add the egg, vanilla and honey, mix until just combined. Scrape down the bowl once more and add the flour all at once. Mix on low until just combined and no flour streaks are visible. Fold in chopped chocolate. Cover dough with plastic wrap and set aside in the refrigerator to make the chocolate cookie. Alternately, if you are freezing the dough to bake in the future, use a tablespoon and portion the dough onto a parchment line baking sheet and wrap with plastic wrap, freeze for up to 2 weeks. 
3. To make the chocolate cookie: In large bowl, sift together all purpose flour, unsweetened cocoa powder, baking soda, baking powder and salt; set aside. In a stand mixer bowl, fitted with a paddle attachment, cream the butter and dark brown sugar until combined. Scrape down the bowl and add the egg, honey and vanilla, mix until just combined. Scrape down the bowl once more and add the flour mixture all at once. Mix on low until just combined and no flour streaks are visible. If you are freezing the dough to bake in the future, use a tablespoon and portion the dough onto a parchment line baking sheet and wrap with plastic wrap, freeze for up to 2 weeks. 
4. To assemble the cookie: Heat oven to 350F. Line a baking sheet with parchment paper. Portion out 1 tablespoon of cheesecake, chocolate chip cookie dough and chocolate cookie dough; roll all three together into a ball. For a more spotted look like the photo pinch pieces off, then stack and smash the pieces together randomly before forming into a ball. (*Optional: Roll in additional chopped chocolate.) Place dough balls 2-inch apart on a parchment lined baking sheet. Bake until cookies are puffed and golden brown, about 10-12 minutes. Remove from the oven and let cookies rest for 2 minutes on the baking sheet before transferring cookies to a wire rack to cool completely. Store the cookies in an airtight container for up to 3 days.