with parchment paper and grease the parchment.
- In a large bowl, cream the softened butter and
cream cheese with a hand mixer for 1 minute. Add the
sweetener and continue mixing until creamy. Add the
egg, extract, and salt and mix again. Add the flours,
cocoa powder, baking powder, and pinch of salt and
mix well to combine. - Scoop up a heaping tablespoon of the dough and
roll it into a ball between your hands, then place it on
the greased parchment. Repeat with the rest of the
dough, placing the balls about 2 inches apart. Bake for
12 to 15 minutes, until fine cracks form on the tops of
the cookies. Let the cookies cool completely on the
pan. - Store extras in an airtight container in the
refrigerator for up to 3 days, or freeze for up to 1
month.