4 ounces (brick style) cream cheese, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped
3/4 cup 70% or 85% cacao chocolate bar (3.5 ounces), chopped -- use 70% for sweeter chips (I used Green & Black's 70%)
Preheat oven to 350 degrees F. In a medium mixing bowl, mix 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, cream cheese, egg and vanilla extract. Using a wooden spoon, cream and mix dry and wet ingredients together until the dough is mixed and blended well. Using a rubber spatula, fold in walnuts and chocolate chips/chunks and mix just until blended. Drop by rounded tablespoonfuls (or lightly roll into balls for neater cookies) onto a parchment paper lined cookie sheet; very lightly tamp down (do not flatten) -- the cookies do not spread much while they bake. Bake at 350 degrees F for 15-18 minutes or until lightly browned. Cookies are very soft when hot and will firm up as they cool. Let sit 10-15 minutes and then, using a spatula, transfer to a rack to completely cool. Makes about 2 dozen cookies.