#64 Missy’s Cookies

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.

Thanks Missy!


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