This recipe was made by my professional baker sister Melissa Hintze. Grateful for her knowledge of science in the kitchen.
2 sticks (8 oz) Salted Butter
1/3 cup Coconut oil, slightly melted
1-1/2 +1/3 cup Sucanat (when I doubled this batch I used 2 2/3 cup sucanat and 1 tsp green stevia, omitting 1 cup of sucanat)
Beat for 2 min. scrape bowl and add :
2 large Eggs
1 egg Yolk
1 Tbs Vanilla (she says imitation but I use real or better powdered)
1/3 cup Cream Cheese
Whip 3 min. scrape bowl and add:
16 oz plus 1 Tbs Whole Wheat Flour
12 oz Chocolate Chips – semi sweet (This is a lot of chocolate, but it does help with the structure of the cookie. If you use less chocolate replace with pecans or walnuts to hold the structure.)
2 tsp. Baking Soda
1 tsp Baking Powder
1-1/4 tsp Salt
Use Ice Cream Scoop and place on parchment paper. Top with slivered almonds or chocolate chips. Bake at 350 for 10 min. on convection.