Double Chocolate Chews
Submitted by marie9013069
Soft, fudgy chocolate cookies with cocoa and mini chocolate chips, made with cream cheese for an impossibly chewy texture. Just 8 minutes in the oven and you’ve got 32 eggless cookies.
YIELD
32 cookiesPREP
20 minCOOK
10 minREADY
30 minThese little chocolate rounds are all about that soft, chewy center. Cream cheese mixed into the dough is the secret weapon here, keeping them fudgy and tender instead of crunchy or cakey.
Cocoa powder makes up the chocolate base, and mini chocolate chips folded in deliver little bursts of melty sweetness in every bite. Packed brown sugar adds a molasses-like depth that pairs so well with the dark cocoa.
No eggs needed, no chilling time, and only 8 minutes of baking. Roll, press, bake, done. You’ll have 32 cookies from start to finish in about half an hour.
Pro Tips
- Pull them from the oven when they still look slightly underdone and puffy; they firm up as they cool
- Use nonfat cream cheese as called for to keep the texture light without making them greasy
- Press the dough balls to an even thickness with the bottom of a glass for uniform baking
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Spray 2 sheetpans with nonstick spray.
In a medium mixing bowl, cream together the butter, cream cheese, sugar and brown sugar.
Beat in the vanilla.
Into a small bowl, sift the flour, cocoa and salt through a mesh strainer and stir to combine.
Blend the dry ingredients into the butter mixture.
Stir in the chcoclate chips.
Divide the dough into quarters and taking one-eight of a quarter roll it between the palms of two hands to form a ball and place it on a sheet pan.
Repeat to form 32 dough nuggets.
Using the bottom of a glass, press the nuggets into 2 inch rounds.
Bake for 8 minutes until slightly puffed and very soft to the touch.
Let cool on the pans for 1 minutes before transferring to racks to cool completely.
Comments
