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You may need to download version 2. 0 now from the Firefox Add-ons Store. Perfect when you’re out of eggs, or avoid eating them. I frequently go to grab an egg only to realize the carton is empty. It’s not fair for me to eat copious amounts of cookie dough, yet deny my almost 4-year old the same pleasure.
It also occurs to me that, over the years, you guys have asked for egg-free recipes a few times. Whether you have egg allergies or love to eat raw cookie dough without worry, I’m here for you. I use 1 packed tablespoon of cream cheese. I’m referring to regular cream cheese in the block, not the whipped, not the flavored, and definitely not the light version called Neufchâtel.
But when eggs are eluding you, start here. I should also mention that this cookie recipe without eggs has dairy products, like butter and chocolate chips. The espresso just heightens the flavors in the chocolate, but by all means, leave it out if you wish. This recipe has a required dough chill time. I do this because it’s hard to know the difference between softened and room-temperature butter. Softened butter is butter that has been sitting out at room temperature uncovered for about 20 minutes. You can make a fingerprint indention in it, but your finger won’t easily go all the way through.
We usually eat 1 cookie right out of the oven, and another cookie when they cool. One final note: I’m including weight measurements for this recipe as well as standard U. I’ve found that cookie recipes can be tricky, and measuring ingredients by weight is best to ensure perfect results. Instructions Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
In a medium bowl, beat the butter and cream cheese with an electric mixer on medium speed until fluffy, about 20 seconds. Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy. Next, add the vanilla and beat until just combined.