SOFT DOUBLE CHOCOLATE OR REGULAR CHOCOLATE COOKIES (NO EGGS)

These are so yummy!  Would be a good recipe to make if you just wanted to eat cookie dough since there are no eggs.  Was easy and fast to make.

http://www.melskitchencafe.com/egg-free-double-chocolate-cookies/

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

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.

Cream Cheese Chocolate Chip Cookies {Egg-Free}

YIELD: MAKES 2-3 DOZEN COOKIES

INGREDIENTS

• 6 ounces cream cheese, softened
• 12 tablespoons butter, melted and cooled
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups plus 3 tablespoons all-purpose flour
• 1 1/2 cups semi-sweet or milk chocolate chips

DIRECTIONS

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 dry ingredients and mix until mostly incorporated by a few dry streaks remain. 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 just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.