I love chocolate chip cookies, but I hate making them. For some reason, getting the ratio of a crisp exterior and a soft, chewy interior is more difficult than it should be! Fortunately, I’ve found a way around this. By taking a typical cookie recipe and adding cream cheese, it helps to provide that soft, chewy texture that lends itself to a moist interior so you never have to worry about a dry, crumbly cookie! And baking them together and cutting them into bars later helps save valuable time in the kitchen!
And, of course, because this is a blog focused on sensory eating and texture, I have to add in nuts to provide crunch. You can use peanuts, walnuts, or pecans – whatever strikes your fancy! See how thick and ooey gooey they are?
Ingredients
-8 ounces cream cheese
-1 stick of butter (4 oz)
-1/2 cup sugar
-1/4 cup brown sugar
-5 eggs
-2 tsp vanilla extract
-1 1/2 cup almond flour OR 1 cup almond flour + 1/3 cup coconut flour
-1/2 tsp xanthan gum (optional!)
-1 1/2 tsp baking powder
-1/2 tsp salt
-3/4 cup chocolate chips
-1/2 cup chopped nuts (optional!)
Steps
- Preheat your oven to 350 degrees and grease a 9×13 baking pan.
- Make sure your butter and cream cheese are at room temperature. Then, beat them together. Add your sugar and vanilla extract and continue to beat until combine.
- Add each of your eggs one at a time, making sure that they’re incorporated before each new addition.
- Mix in your dry ingredients, except for the chocolate chips and nuts.
- Fold in the chocolate chips and nuts, if you’re using them, with a spatula.
- Spread the batter into your baking pan and bake for 25-30 minutes or until the edges are golden brown and the center is set.
- Garnish with a generous sprinkle of sea salt before serving, if desired!
Enjoy!
The No Nose Kitchen 
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