Love Chocolate Chip Cookies?
Try this Heavenly
Chocolate Chip Coffeecake!

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Your family and friends will love this chocolate chip coffeecake!
A coffeecake with a satisfying chocolate chip cookie taste, rich and moist with a cinnamon sugar pecan topping that adds the perfect touch.

ingredients

3/4 cup softened butter
1 8oz. package cream cheese
1 1/4 cup sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder 1/4 tsp. salt
1/4 cup half-and-half
3/4 cup (6 ounces) semisweet chocolate chips
1/4 cup sugar
1/4 cup chopped pecan
1 tsp. cinnamon

Preheat oven at 350. Grease one 9"springform pan. In a mixing bowl cream butter, cream cheese and 1 1/4 cup sugar. Beat in eggs and vanilla. In a small bowl combine flour, baking powder, baking soda and salt; mix dry ingredients alternatly with the half-and-half to the creamed mixture. Stir in chocolate chips. Pour into prepared pan; batter will be stiff, you will need to spread evenly. Combine chopped pecans, sugar and cinnamon, sprinkle over the top of spread batter. Bake for about 45-50 minutes or until toothpick comes out clean. Let cool in pan for 15 minutes (center will fall slightly), loosen cake from sides with a knife and remove springform sides of pan; let cool completely before transferring to a serving platter and cutting. Serves 10 to 12.

Hint: The mini semisweet chocolate chips are also great in this recipe!

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