2 1/4 Cups all purpose flour
1/4 Cup Fine Almond flour
1 teaspoon Kosher salt plus a little extra to sprinkle over the top of the cookies
3/4 cup softened butter ( imported butter is superior for baking because of the flavor and flakier texture. I could not find any here without driving an hour.) I have heard Trader Joe's sells good butter. Look for imported butter in the frozen food section of a store.
1/4 Cup Cream cheese
1/2 Cup Organic pure cane sugar
1 Cup Brown sugar organic would be even better
1 and 1/4 teaspoon Pure Vanilla Extract ( this makes a big difference in the flavor of the cookie dough.)
2 Large eggs( room temperature ) (farm fresh eggs are superior )
5 Squares of Ghirardelli Dark
3/4 Package Hersey's Chocolate chips
Pam or parchment paper
Basic utensils such as measuring cups and spoons, mixing bowls, Mixer, spatula, cookie sheet, and oven.
Notes: these cookies are chewy. If you prefer a crisp cookie omit the brown sugar and use regular sugar. Because this recipe was altered from the original recipe I suggest baking two cookies to see how the dough will work for you. Slowly add more flour to the mixture a couple of tablespoons at a time. You need to add enough flour that the cookie mixture will be more like a bread dough (just not quite as dry as bread dough. I hope I explained that well enough.