Soft Double Chocolate Chip Cookies {Egg-Free}
These egg-free soft and fudgy double chocolate cookies are outstanding! Plus, now there’s no excuse not to eat the cookie dough.
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.
Soft Double Chocolate Chip Cookies {Egg-Free}
Ingredients
- 6 ounces (170 g) cream cheese, softened
- ¾ cup (170 g) salted butter, melted and cooled slightly
- ¾ cup (159 g) packed light brown sugar
- ⅓ cup (71 g) granulated sugar
- 2 teaspoons vanilla extract
- ½ cup (43 g) unsweetened cocoa powder
- 1 ½ cups (213 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170 g) chocolate chips, semisweet or bittersweet
Instructions
- 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.
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Recipe Source: adapted from this delicious egg-free chocolate chip cookie recipe
75 Comments on “Soft Double Chocolate Chip Cookies {Egg-Free}”
Oh my gosh. So good! I made these because my niece cant have eggs. But I think I might end up liking these more than she does! I used salted caramel baking chips instead of chocolate chips and it brought it up a notch. So amazing. I can’t wait to try the regular eggless chocolate chip recipe!
I never have eggs on hand, so this is a great recipe! I wasn’t that precise with measurements and they still turned out fabulous. I used dark cocoa powder and a bar of dark chocolate, and the flavor came out rich and chocolate-y. They are very cake-like and remind me a bit of a chocolate lava cake. Honestly, the dough is even more delicious than the baked cookies and would probably be amazing swirled into some chocolate ice cream. I found the dough to be quite wet and sticky, and therefore messy, but that’s okay. They didn’t spread much, so I put them one inch apart and it was fine.
This is a great eggless cookie recipe. They are indeed gooey! My 10 year old daughter and I had fun making an eggless treat for her (egg allergy). Followed everything exactly! But I may experiment with peppermint extract next time. Thanks for sharing.
sorry forgot to put an and in between bomb and is.
hit the bomb is there anyway you can make these cookies better that i baked with my mom.
Didn’t change a thing – kids loved them.