I tweaked the balance of cream cheese and butter and boosted the almond flour a bit. I test baked several to get them "just right." Whenever I am testing a cookie type recipe, rather than bake an entire sheet of them, instead I bake a couple at a time to adjust temperature, bake time, flatten vs not flattening, etc. This time, I also baked them on different baking sheets to see if that made any difference. I baked a batch on my USA Pan baking sheet which created nice crisp golden brown cookies in about 13 minutes at 350 degrees. It's surface is corrugated so air can circulate underneath them because they don't sit on a totally flat surface. I did not have to grease the USA pan (its very nonstick naturally). I also baked a dozen on a standard heavy weight baking sheet lined with parchment paper. It took about 15 minutes to create a nice crisp golden cookie. There was not a significant difference between the two pans but the USA pan version might have been a tad more crisp. I baked a couple cookies at 350 degrees and a couple at 375 degrees. They did best at 350 degrees because the bottoms browned too quickly at 375.
I used a 1-tablespoon retractable scoop to scoop my cookie dough onto the pans and then pressed the dough to about 1/4-inch thick with my fingertips. The cookies don't spread much and will be very close in size after baking. Using the retractable scoop gave me 3 dozen medium sized cookies. This time I also used my new Equal Exchange organic 70% chocolate chips in my cookies instead of chopping a chocolate bar into chunks. I picked up a bag from Whole Foods not long ago and then found them a bit cheaper at Amazon. I liked them so much I ordered a box of 12 bags...LOL. If you haven't tried their chocolate bars yet, they are worth trying. They are awesome and are currently my new favorite chocolate bar. I have tried their 71% bar and their 80% and both are good but I prefer the 80%. It's organic and fair trade. I am able to find these chocolate bars at my local grocery store but for some reason they don't carry the chocolate chips. While I don't mind chopping a chocolate bar to make my cookies, I won't lie, it was quite convenient having the chips to just measure and dump into my dough. I have enough chips with the 12 bags of them to carry me completely through baking season and probably then some! I snapped a few photos of the crispy chocolate chip cookies for you to see below as well as the recipe. Enjoy!
2 ounces cream cheese (brick style), softened
1 large egg
1 teaspoon vanilla extract
1/2 cup chopped walnuts
3/4 cup dark chocolate chips (70-85% cacao) or 3.5 ounce chocolate bar, chopped
Preheat oven to 350 degrees F. In a medium mixing bowl, whisk together flour, baking powder, salt and Swerve sweetener (or other granular sweetener).
Make a well in the center of the bowl and add softened butter and cream cheese and cream together with wooden spoon. Stir in egg and vanilla extract and mix until blended. Fold in walnuts and chocolate chips or chunks and mix just until blended.
Drop by slightly rounded tablespoonfuls (or use a 1-tablespoon sized retractable scoop) onto a parchment paper lined cookie sheet; press down with fingertips to approximately 1/4-inch thick rounds. Bake for 13-15 minutes or until light golden brown. Cookies are soft when hot and crisp as they cool. Let sit 5 to 10 minutes and transfer to a rack to cool. Makes about 3 dozen medium sized cookies.