Grate the carrots using the fine grater. Also, make sure its a packed 1 cup. Then, use 2 paper towels to soak it up. Repeat until a lot of the moisture is taken out.
1 cup Finely grated carrots
In a medium bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg.
3 cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg
Using a mixer, mix the melted butter (make sure it is cooled completely), brown sugar, and sugar on high speed for 2 minutes.
1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar
Add in the grated carrots, vanilla, and egg yolks. Mix on medium until combined.
1 teaspoon Pure vanilla extract, 2 Large egg yolks
Add in the dry ingredients and mix on low speed until just combined.
Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes to allow the gluten to absorb into the dough.
Use a large cookie scoop ( 2oz or 2 TBSP) and scoop the dough. Before removing the cookie dough ball from the scoop. Press your thumb into the dough. Create a deep well into the cookie. Place the frozen cheesecake dollop into the hole. Then, cover the cheesecake filling with the cookie dough. Place the cookies back in the freezer for 10 minutes to get them cold before baking to prevent the wetness from causing spreading.
Place 6 cookie dough balls per cookie sheet. Bake 1 sheet at a time. Bake for 13-15 minutes. Be careful not to jostle the cookies too much and deflate the cheesecake.
Let the cookies sit on the cookie sheet for 10-15 minutes before transferring to a cooling rack. They taste best if stored in the fridge.