Preheat oven to 350 F.

In a large bowl or bowl of a stand mixer, combine butter, and cream cheese,

Mix on medium-high for 5-6 minutes until fluffy.

Then, add one egg and mix it in on low, until well incorporated, then repeat for the second egg.

Add heavy whipping cream and vanilla extract, mix on low until well combined.

Scraping down the sides of the bowl, as needed.

In a small bowl, combine the coconut flour, baking soda, and salt.

Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.

Fold the chocolate chips into the cookie batter.

Lightly spray the bottom of a casserole dish (preferably 7x11”) with non-stick cooking spray, then evenly spread the batter into the dish.

Place casserole dish in the oven and bake for 14-20 minutes, until the edges begin to lightly brown.

Be careful not to over-bake!

The middle of the casserole will still be relatively soft/wet, but an inserted toothpick should come out mostly clean. The casserole will firm up as it cools.

Let the casserole cool, for the best results, place it in the fridge for at least 30 minutes to allow it to firm up before cutting it.