What’s not to love about Chocolate and Cheesecake and Cookies? Put it all together and you get one rocking cookie. We had these over Easter weekend and they did not disappoint. I also used white whole wheat flour to up the healthy quotient. No one was the wiser 😉
Recipe was adapted from Sister Wisdom.
2 cups of flour ~ I used white whole wheat
1/2 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
10 tablespoons butter
1 cup sugar
3 ounces cream cheese softened
1 tsp vanilla
12 ounces chocolate chips
3/4 cup chopped pecans
Preheat oven to 375 degrees.
Combine dry ingredients in one bowl and whisk to combine. In a mixer, blend butter, sugar, egg, cream cheese and vanilla. Slowly add the flour mixture until all incorporated. Stir in the chocolate chips and pecans.
Drop rounded spoonfuls onto a cookie sheet, 12 per sheet.
Bake 10-12 minutes or until golden brown around the edges.
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This post is shared with Sustainable Ways, What’s Cooking Wed.
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.