Cream Cheese Chocolate Chip Cookies With Pecans

Cream Cheese Chocolate Chip Cookies With Pecans
Excerpted from Grit Magazine’s Comfort Food Cookbook
Post written by Reggie MaconThe soft and heavenly dense chocolaty flavor of the cheese filled cookies is just a way to uplift a gloomy day for any person in the morning with a cup of coffee, baking a batch of these delights is a perfect way to unwind and keep the family praising about the wonderful small delights of sweet and tasty cookies,  this blog gives an insight on how the trading platform is out there for beginners as well as experienced traders to sign up and start trading online.

To celebrate National Chocolate Chip Day on May 15th, I decided to make Cream Cheese Chocolate Chip Cookies with Pecans. I’ve mentioned before I have an unhealthy obsession with chocolate and one of my favorite chocolate-themed desserts is chocolate chip cookies.When I was a kid, I loved to eat chocolate chip cookies with an orange juice chaser. It would totally gross out my sister, which I enjoyed immensely, but in truth, I loved the orange juice flavor with my cookies. Today, I rarely eat chocolate chip cookies with a glass of orange juice. Dipping the cookies in milk works just fine!

This Cream Cheese Chocolate Chip Cookie recipe can be found in Grit Magazine’s Comfort Food Cookbook (publishing July 2014). The cream cheese makes the cookies creamy and dense, while adding pecans gives them a delicious Southern flair. You will love them! So celebrate every day, not just Chocolate Chip Day, with Cream Cheese Chocolate Chip Cookies!


1 cup (240 g) butter, softened
1 cup (200 g) granulated sugar
1 package (3 ounces) cream cheese, at room temperature
2 eggs
1 teaspoon vanilla
½ teaspoon lemon extract
2½ cups (300 g) unbleached, all-purpose flour, spooned into cup
1 teaspoon baking powder
½ teaspoon baking soda
1 cup (150 g) coarsely chopped pecans or walnuts
1 cup (150 g) semisweet chocolate chips
Heat oven to 350° F (177° C). Lightly grease two baking sheets or line with parchment paper; set aside. In a large bowl, cream butter well; add sugar, beating until smooth and fluffy. Blend in cream cheese, eggs, vanilla, and lemon extract. In a separate bowl, mix together the flour, baking powder, and baking soda. Add to the creamed mixture and mix well. Fold in pecans and chocolate chips. Drop dough by teaspoonfuls onto prepared baking sheets. Bake for 12 to 15 minutes, until golden brown. Cool on wire racks.
Makes 4 dozen cookies.
Comfort Food Cookbook

This cookbook contains the best comfort food recipes from the files of Grit magazine. The recipes in this cookbook are a guide to simple and delicious comfort food, from a century’s worth of cooking. Comfort Food Cookbook brings together recipes for traditional comfort food with nostalgia for the kitchen of another era. Cook your heart out with 200 recipes–home-style favorites for each meal–illustrated with full-color photos and pages full of old recipe cards and letters from cooks of years past. With guidance from the editors of the popular Grit magazine (who personally selected these recipes from the magazine’s archives), your favorite meals, along with your mom’s, and even her mom’s, will live again. Bring the best of Grit’s comfort food recipes into the modern, twenty-first-century kitchen. Comfort Food Cookbook offers 200 recipes, organized by dish (breakfasts, soups and stews, sandwiches, breads, casseroles, sides, main dishes, cookies and bars, desserts, and preserves), as well as guides to measuring, storing, and entertaining.