How to Make It
Beat butter and cream cheese with an electric mixer on medium speed until smooth and well combined, about 1 minute. Slowly add 1/3 cup of the granulated sugar, and beat until light and fluffy, about 30 seconds. Add egg yolks, 1 at a time, and beat on low speed just until incorporated after each addition. Add vanilla, and beat just until combined. Stir together flour, baking powder, and salt in a small bowl. With mixer running on low speed, slowly add flour mixture to butter mixture, and beat just until all flour is incorporated. Divide dough into thirds; place each third on a large sheet of plastic wrap, shape each into a 5-inch disk with floured hands (mixture will be sticky). Wrap dough disks tightly, and refrigerate until firm, at least 1 hour or up to 24 hours.
Preheat oven to 375ºF. Working with 1 disk at a time, place dough on a well-floured surface, and dust top of disk with flour. Roll dough to a 12-inch circle. Stir together light brown sugar, cinnamon, and remaining 2 tablespoons granulated sugar in a small bowl. Sprinkle one-third of sugar mixture evenly over rolled-out dough; top with one-third of chopped pecans and one-third of chocolate chips. Cut dough into 12 wedges, as you would slice a pizza. Roll up each wedge, starting at wide end, and place 2 inches apart on a parchment paper-lined baking sheet. Brush with cream, and sprinkle evenly with one-third of turbinado sugar. Bake in preheated oven until golden brown, 15 to 17 minutes.
Repeat procedure with remaining dough disks, sugar mixture, pecans, chocolate chips, and turbinado sugar.
Cool cookies on pans on wire racks until cool enough to handle. Serve warm or at room temperature.