Sunday, April 26, 2015

Soft Double Chocolate Chip Cookies

Oh baby oh baby. So fetchin good. I made them twice in three days {thanks to Braden}.
Egg-Free Double Chocolate Cookies
Photo Credit to Mel's Kitchen Cafe
Soft Double Chocolate Chip Cookies
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

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.

Recipe Source: Mel's Kitchen Cafe

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