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.