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
side note, 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) Yield: Makes 2-3 dozen cookies
Ingredients
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
Directions
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.
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.