Soft Double Chocolate Chip Cookies {Egg-Free}

Soft Double Chocolate Chip Cookies {Egg-Free} puts cream cheese, salted butter and packed light brown sugar at the center of a cookie recipe and finishes in about 27 minutes, enough for 36 Cookies (2 to 3 Dozen Depending on Size).

• Yield 36 Cookies (2 to 3 Dozen Depending on Size)
• Ready in 27 minutes
• Prep 15 minutes
• Cook 12 minutes

Ingredients

• 6 ounces cream cheese (softened)
• 3/4 cup salted butter (melted and cooled slightly)
• 3/4 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips (semisweet or bittersweet)

Instructions

1. 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.
2. 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.

Let the center settle before you cut it, or the slices will slump.