Egg-Free Double Chocolate Chip Cookies

Aaaaaaahhh....I love the smell of freshly baked cookies. Don't you?

I've gotten so many positive reviews from all of you who've tried and LOVED my ultimate chocolate chip cookies. I'm especially touched by the emails I've gotten from fellow mommies with egg-allergic kids. I know how hard it is to live with food allergies. But I also know how wonderful it feels to make something special for your kids that they can safely enjoy.

I just had to go back to the kitchen and work on another oh so chocolatey treat. These double chocolate chip cookies are just as melt-in-your-mouth good as the original. And if that's not good enough for you, try replacing 1 cup of the semi-sweet chocolate chips with 1 cup of white chocolate chips for triple chocolate chip cookies.

Egg-Free Double Chocolate Chip Cookies
Yields about 5 dozen cookies, 2 inches diameter
Allergy Note: contains dairy and wheat
2 cups semi-sweet chocolate chips
1 cup butter or margarine, at room temperature
3/4 cup sugar
3/4 cup brown sugar
8 oz. cream cheese, at room temperature
2 teaspoons vanilla extract
1 teaspoon instant coffee powder
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 375ºF. Sift together flour, cocoa powder, baking soda and salt; set aside. In large mixer bowl, cream together butter, sugar, brown sugar and cream cheese. Mix vanilla extract and instant coffee powder; add to the butter/sugar mixture. Gradually blend flour mixture into butter/sugar mixture. Stir in chocolate chips. Drop heaping tablespoons (I use a small cookie scoop) onto cookie sheets lined with parchment paper (or silicone baking mat) about 2 inches apart. Bake for 9 to 11 minutes. Let them cool on the baking sheet for 10 minutes before transferring.