Cream Cheese Chocolate Chip Cookies with Toasted Pecans

I can never eat enough chocolate chip cookies.  Finding new recipes is the perfect excuse to make a batch.  This recipe is awesome.  The cookies come out with a slightly crispy edge and the rest is soft and chewy.  Also, if you notice, no eggs!!!!  Which means worry free dough eating.  Best part in my opinion.

Ingredients:
6 ounce softened cream cheese
1 1/2 sticks butter, melted
1 1/2 cups sugar
2 teaspoons vanilla
2 cups plus 3 tablespoons flour (I used Trader Joes White Whole Wheat Flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup toasted chopped pecans (feel free to omit if you don't like them)
1 1/2 cups chocolate chips

Directions:

Take out cream cheese a while before you want to make them in order for it to soften.  Preheat oven to 325 degrees and cover your cookie sheet in parchment paper.

Toast your pecans.  I prefer the stove top method when in a rush.  Place in an ungreased stainless steal pan over medium low heat and stir frequently.  They are ready when fragrant and appear a bit darker.  I added just a little honey to mine to make them sweet. 

Melt your butter in the microwave making sure not to make it too hot and set aside. Combine your flour, baking soda, salt and cinnamon in a bowl and set aside.

Cream together the softened cream cheese, sugar, butter and vanilla.  

Add flour mixture while mixer is on low.  Scrape down and mix for a few more seconds.  Add pecans and chocolate chips and mix until just combined. 

Roll into balls and then flatten slightly.  Place on cookies sheet and cook for 9 -12 minutes.  All ovens vary so keep an eye out.  

Let cool completely on cookie sheet and then eat!  If you can wait.