Soft Double Chocolate Chip Cookies {Egg-Free}
User Reviews
4.7
Soft Double Chocolate Chip Cookies {Egg-Free}
Description
This egg-free chocolate chip cookie recipe incorporates cream cheese alongside melted butter and sugars to produce a moist, tender crumb and enhanced chocolate flavor from unsweetened cocoa powder. Vanilla extract rounds out the flavor profile. The dough is mixed until just combined to avoid toughening and includes baking soda and salt for leavening and balance.
Cookies are portioned into 1 to 1 ½ inch balls and placed spaced on lined baking sheets. A gentle press before baking ensures even thickness and helps cookies bake uniformly. Baking at a moderate temperature results in edges that are set but centers remain soft and slightly gooey, yielding a pleasant chewiness.
After cooling briefly on the baking sheet, the cookies are transferred to a wire rack to finish cooling. These cookies are suitable for those avoiding eggs and offer a rich, chocolate-forward flavor with satisfying texture from the chocolate chips.
Ingredients
- 6 ounces cream cheese softened
- ¾ cup butter melted and cooled slightly, salted
- ¾ cup light brown sugar packed
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup cocoa powder unsweetened
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies (2 to 3 Dozen Depending on Size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 113kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 114mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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