For lack of a better, more original word, these cookies are incredible. Ever since I posted that delectable recipe for cream cheese chocolate chip cookies (again, egg-free), I’ve been toying with how to get an equally soft and creamy chocolate version. Wait, scratch that. Double chocolate version.
After a couple tries, I can honestly say these decadent little chocolatey chocolate chip cookies are right up there with some of my favorite cookies ever. They are rich and so, so soft and ridiculously yummy.
We, thankfully, don’t have to work around food allergies on a daily basis. But that doesn’t mean I’ve never gone to make cookies only to realize I’m out of eggs. And if you know me at all, once a cookie craving has started, it cannot be stopped. Rather than go to the store just for eggs and come home with 43 other things, it’s comforting for me to know I now have two egg-free cookie recipes that are just as delicious as their egg-filled cookie counterparts. In other words, I think these cookies are going to save me some money.
On a sidenote, the egg conundrum has a solution forthcoming. In about two weeks, I’ll have 15 little chicks sitting in a brooding box in my laundry room and we’ll all just be sitting and staring at them waiting for the eggs. Not Brian, though: he’ll be outside building them a little palace. And then I’m going to paint it red.
- 6 ounces cream cheese, softened
- 12 tablespoons (3/4 cup) butter, melted and cooled slightly
- 3/4 (5 1/4 ounces) cup packed light brown sugar
- 1/3 (2 1/3 ounces) cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup (1 3/4 ounces) unsweetened cocoa powder
- 1 1/2 cups (7 1/2 ounces) cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces (1 cup) chocolate chips, semisweet or bittersweet
- Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the cocoa powder, flour, baking soda and salt and mix until mostly incorporated with just a few dry streaks remaining. Add the chocolate chips and mix until combined and no dry streaks remain.
- Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are set but the middles are still soft and gooey. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.
Recipe Source: adapted from this delicious egg-free chocolate chip cookie recipe